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… 
REVISÃO THE ROLE OF MINERAL NUTRITION ON YIELDS AND FRUIT QUALITY IN GRAPEVINE , PEAR AND APPLE 1
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Content of exchangeable potassium (K) in t soil may influence on its content in grapevines leaves, grape yield, as well as, in must composition. The study aimed to assess the interference of
Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (Vitis vinifera L.) grown in a tropical semi-arid climate in Brazil
TLDR
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Potassium in viticulture and enology
Potassium (K+) is of interest to Virginia vintners, as many of the soils upon which vineyards have been planted have high exchangeable K+ levels and while excessive K+ does not cause “toxicity”, high
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TLDR
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TLDR
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