Claim · model-written summary
Treatments with 40 mg/L GA led to higher sweetness, persistence of flavor and overall impression.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- 40 mg/L GAe7
- Outcome
- sweetness, persistence of flavor, and overall impressione7
- Direction
- highere7
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
t1“Sovereign Coronation Table Grapes”
e7“Treatments involving 40 mg/L GA led to higher fruity and labrusca flavor, sweetness, persistence of flavor, and overall impression, as well as lower acidity and bitterness”
Title
Andrew G. Reynolds; Jason N. Roller; Andrea Forgione; et al. American Journal of Enology and Viticulture 2006. doi:10.5344/ajev.2006.57.1.41
Other claims from this paper (18)
- Intervention effect GA increased yield in one of three years.
- Intervention effect GA increased berry weight in all three years.
- Intervention effect Vestigial seed development decreased in two of three years as a linear function of GA concentration.
- Intervention effect Brix was reduced linearly with increasing GA in two of three years.
- Intervention effect pH was generally unaffected by GA.
- Intervention effect Titratable acidity decreased with increasing GA.
- Intervention effect Color intensity and anthocyanins increased relative to GA in 2002 only.
- Intervention effect Methyl anthranilate increased relative to GA in one season.
- Intervention effect Total volatile esters increased with increasing GA.
- Intervention effect Treatments with 40 mg/L GA led to higher fruity and labrusca flavor.
- Intervention effect Treatments with 40 mg/L GA led to lower acidity and bitterness.
- Intervention effect Basal leaf removal delayed berry maturity slightly.
- Intervention effect Basal leaf removal increased light penetration into the canopy.
- Association Increased berry maturity was associated with decreased berry weight and titratable acidity.
- Association Increased berry maturity was associated with increased color intensity, anthocyanins and phenols.
- Association Increased berry maturity was associated with increased methyl anthranilate and total volatile esters.
- Association Soluble solids of 17 Brix or more were associated with sweetness and fruity flavor.
- Association Soluble solids of 17 Brix or more were associated with labrusca and overall impression.