Claim · model-written summary
Total volatile esters increased with increasing GA.
- Taxon
- Table Grapest1
- Material
- Sovereign Coronationt1
- Treatment
- GAe6
- Outcome
- total volatile esterse6
- Direction
- increasede6
- Qualifier
- with increasing GAe6
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue
Verbatim
t1“Sovereign Coronation Table Grapes”
e6“Methyl anthranilate increased relative to GA in one season while total volatile esters also increased with increasing GA”
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 Treatments with 40 mg/L GA led to higher fruity and labrusca flavor.
- Intervention effect Treatments with 40 mg/L GA led to higher sweetness, persistence of flavor and overall impression.
- 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.