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Effects of Excessive Potassium Levels On pH, Acidity and Color of Fresh and Stored Grape Juice

1983; American Society for Enology and Viticulture; Volume: 34; Issue: 1 Linguagem: Inglês

10.5344/ajev.1983.34.1.35

1943-7749

J. R. Morris, Charles A. Sims, D. L. Cawthon,

Fermentation and Sensory Analysis

Three excessive rates of potassium (K) were applied throughout the growing season to two-year-old containergrown Concord ( Vitis labrusca L.) vines. Excessive K resulted in an increase in the K levels and a decrease in the magnesium (Mg) levels of leaves, petioles, canes, trunks and roots at fruit harvest and, to a lesser extent, during dormancy. Potassium levels in petioles correlated better with K and pH in fresh and stored juice than did the K levels in other plant parts. Excessive K levels in the juice were detrimental to fresh and stored juice pH and color quality. High juice pH levels, created by the excessive K fertilization, produced problems in color stability during storage