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• Shading pre-veraison reduces the concentrations of methoxypyrazine in fruit at veraison.
• Greater degrees and/or longer periods of shading during the post-veraison period increase the concentrations of methoxypyrazines in grapes.
• There is an inverse relationship between the concentrations of methoxypyrazine in grapes and both terpenes and norisoprenoids in grapes and flavonols in the grape skin.
• There is a positive relationship between malic acid concentration and methoxypyrazine in grape.
Centre Projects
The influence of fruit exposure on flavour and aroma development in Sauvignon Blanc grapes and the composition of wine
Brief: This project is to test the following hypotheses:• Shading pre-veraison reduces the concentrations of methoxypyrazine in fruit at veraison.
• Greater degrees and/or longer periods of shading during the post-veraison period increase the concentrations of methoxypyrazines in grapes.
• There is an inverse relationship between the concentrations of methoxypyrazine in grapes and both terpenes and norisoprenoids in grapes and flavonols in the grape skin.
• There is a positive relationship between malic acid concentration and methoxypyrazine in grape.
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