Abscisic acid content of wine evidence for an increase during storage

Coombe, B.G.; Forrest, W.W.

American Journal of Enology and Viticulture 30(2): 103-105


ISSN/ISBN: 0002-9254
Accession: 004647430

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The concentration of the phytohormone abscisic acid was measured in juice from white winegrapes and at various stages during the making and bottle storage of wine. The levels increased from 30-60 .mu.g/l in juice to 100-1000 .mu.g/l in wine. The increase occurred after fermentation and mostly during the 1st yr. There were gradual increases with further years of bottle age.