Use of abscisic acid to alter sensory characteristics of red grapes and wine

This invention describes the use of S-abscisic acid (S-ABA) to modify sensory characteristics such as aroma, bouquet, flavor, mouthfeel, astringency, balance, complexity or finish of red grapes and red wine.

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Bibliographische Detailangaben
Hauptverfasser:	Venburg Gregory D, Petracek Peter D, Rath Andrew
Format:	Patent
Sprache:	eng
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPSOR SEAWEED FISHING FORESTRY HORTICULTURE HUMAN NECESSITIES HUNTING PEST REPELLANTS OR ATTRACTANTS PLANT GROWTH REGULATORS PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF TRAPPING WATERING
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Beschreibung
Zusammenfassung:	This invention describes the use of S-abscisic acid (S-ABA) to modify sensory characteristics such as aroma, bouquet, flavor, mouthfeel, astringency, balance, complexity or finish of red grapes and red wine.