Slowing the sugar rush to yielc better winegrapes

摘要

One of the many challenges for grapegrowers posed by climate change is the accelerated rate at which grapes ripen in warmer climates, which can result in poor colour and aroma development.In a new study published in the Journal of Agricultural and Food Chemistry, researchers from the University of Adelaide found it is possible to increase the flavour potential of Cabernet Sauvignon grapes by slowing down the ripening process with strategies including crop load manipulation and irrigation management.