PT - JOURNAL ARTICLE AU - F. Radler TI - The Effect of Temperature on the Ripening of Sultana Grapes AID - 10.5344/ajev.1965.16.1.38 DP - 1965 Jan 01 TA - American Journal of Enology and Viticulture PG - 38--41 VI - 16 IP - 1 4099 - http://www.ajevonline.org/content/16/1/38.short 4100 - http://www.ajevonline.org/content/16/1/38.full SO - Am J Enol Vitic.1965 Jan 01; 16 AB - Grapes of the variety Sultana (Thompson Seedless) were exposed to a constant temperature of about 33°C for 3 months beginning about 20 days after flowering. Maturation was followed by periodic determinations of berry weight and sugar and acid content. The elevated temperature caused mainly a reduction in berry size. The start of acid decrease and the beginning of sugar accumulation were not affected by the temperature. The temperature increase led to a more rapid decrease of the acid content and for a short time to a more rapid accumulation of sugars so that the sugar-acid ratio was changed.