Skip to main content

Producing High Value Dried Grapes

Publication date: 20 December 2016

This literature review of historical and current research on the underlying physiological and chemical processes that predispose grapes to browning was used to inform the production of the Dried Grape Best Practice Guide. It was produced as part of the Hort Innovation Dried Grape Fund project Producing high value dried grapes (DG13006).

Producing High Value Dried Grapes
PDF 522 KB