Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine
Article first published online: 23 MAY 2014
© 2014 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 20, Issue 2, pages 223–233, June 2014
How to Cite
Šuklje, K., Antalick, G., Coetzee, Z., Schmidtke, L.M., Baša Česnik, H., Brandt, J., du Toit, W.J., Lisjak, K. and Deloire, A. (2014), Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine. Australian Journal of Grape and Wine Research, 20: 223–233. doi: 10.1111/ajgw.12083
- Issue published online: 23 MAY 2014
- Article first published online: 23 MAY 2014
- Manuscript Accepted: 9 JAN 2014
- Manuscript Revised: 28 NOV 2013
- Manuscript Received: 25 FEB 2013
- THRIP (South Africa)
- Slovenian Research Agency. Grant Number: L4 – 2042
- Slovene Human Resources Development and Scholarship Fund
Figure S1. Generalised Procrustes Algorithm analysis (GPA) of sensory scores performed on the mean centred scores matrix for each panellist to produce a consensus mean.
Table S1. Attributes and reference standards used for sensory descriptive analysis, prepared as described by Noble et al. (1987).
Table S2. Mean values of consensus average scores for intensity of sensory and mouthfeel attributes in Sauvignon Blanc wines made from grapes that had undergone three different canopy manipulation treatments in the vineyard.
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