In this article:

This paper describes experiments in which single grape clusters were heated.

Samples were analyzed during the period of maturation in order to determine if the most obvious processes during development of ripening fruit are affected by the environmental condition of the fruit itself.

The elevated temperature caused mainly a reduction in berry size.

The start of acid decrease and the beginning of sugar accumulation were not affected by the temperature.

The temperature increase led to a more rapid decrease of the acid content and for a short time to a more rapid accumulation of sugars so that the sugar-acid ratio was changed.

The Effect of Temperature on the Ripening of Sultana Grapes

1965, American Journal of Enology and Viticulture, vol 16, issue 1, pages 38 -41

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