Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes
Article first published online: 26 NOV 2012
© 2012 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 19, Issue 1, pages 107–115, February 2013
How to Cite
Sadras, V.O., Petrie, P.R. and Moran, M.A. (2013), Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes. Australian Journal of Grape and Wine Research, 19: 107–115. doi: 10.1111/ajgw.12001
- Issue published online: 24 JAN 2013
- Article first published online: 26 NOV 2012
- Manuscript Accepted: 11 SEP 2012
- Manuscript Revised: 28 AUG 2012
- Manuscript Received: 28 JUN 2012
- Grape and Wine Research and Development Corporation
- Department of Agriculture, Fisheries and Forestry
- Complementary State NRM Program
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