TY - JOUR T1 - Effect of Grape Maturity on the Composition and Quality of Ohio Vidal Blanc Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 139 LP - 141 DO - 10.5344/ajev.1983.34.3.139 VL - 34 IS - 3 AU - James F. Gallander Y1 - 1983/01/01 UR - http://www.ajevonline.org/content/34/3/139.abstract N2 - A two-year study was made to determine the effect of grape maturity on wine quality of Vidal blanc. Fruit was harvested at three maturity levels during the 1979 and 1980 seasons. Brix values at early, mid, and late stages of maturity for both seasons ranged between 15.8° and 21.8°. For the wines, total acidity, tartrates, and malates decreased with an increase in grape maturity. Generally, pH, tannin, and color of the Vidal blanc wines increased with maturity. The results of sensory ranking of aroma and taste indicated that wine quality was highest at an intermediate maturity. ER -