Claim · model-written summary
The authors conclude that the NAA-induced effects are unlikely to negatively affect wine sensory perception.
- Taxon
- grapese0
- Treatment
- Pre-veraison NAA treatmente0
- Outcome
- wine sensory perceptione1
- Direction
- unlikely to negatively affecte1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
e0“Pre-veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes”
e1“unlikely to negatively affect wine sensory perception”
Title
Use of auxin to delay ripening: sensory and biochemical evaluation of Cabernet Sauvignon and Shiraz
C. Böttcher; T.E. Johnson; C.A. Burbidge; et al. Australian Journal of Grape and Wine Research 2021. doi:10.1111/ajgw.12516
Other claims from this paper (9)
- Intervention effect Pre-veraison NAA treatment of Shiraz grapes delayed harvest maturity by 3-4 weeks.
- Intervention effect Pre-veraison NAA treatment of Cabernet Sauvignon grapes delayed harvest maturity by 3-4 weeks.
- Intervention effect Modification of nutrient accumulation by NAA treatment was minor.
- Intervention effect Wines made from NAA-treated and Control fruit showed no significant variation in basic chemical properties.
- Intervention effect Methoxypyrazine concentration in NAA-treated Cabernet Sauvignon grapes was unaffected.
- Intervention effect NAA-treated Shiraz fruit and wine contained an elevated concentration of rotundone.
- Intervention effect The overall difference in wine volatile profiles between NAA and Control was small for both cultivars.
- Intervention effect Rate-All-That-Apply assessments found no sensory attributes distinguishing NAA and Control Cabernet Sauvignon wines.
- Intervention effect Rate-All-That-Apply assessments found few sensory attributes distinguishing NAA and Control Shiraz wines.