Effects of juice pH and potassium on juice and wine quality, and regulation of potassium in grapevines through rootstocks (Vitis): A short review

@article{Kodur2011EffectsOJ,
  title={Effects of juice pH and potassium on juice and wine quality, and regulation of potassium in grapevines through rootstocks (Vitis): A short review},
  author={Shreevatsa Kodur},
  journal={Vitis: Journal of Grapevine Research},
  year={2011},
  volume={50},
  pages={1-6}
}
  • S. Kodur
  • Published 2011
  • Chemistry
  • Vitis: Journal of Grapevine Research
In warm irrigated regions of Australia (such as Sunraysia), pH of grape juice often tends to be high (e.g. > 3.8). A high juice pH is undesirable for the production of quality wines as it results in wines of low quality for example, reduced colour stability and poor taste. Such a high juice pH is typically associated with a high concentration of K in the juice, depending on  the scion, rootstock and location. Potassium is an essential nutrient and plant genotypes, including grapevines, differ… 
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TLDR
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TLDR
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TLDR
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