Abscisic Acid in Crushed Grape Berries during Fermentation and in Wine during Storage

In this article:

ABA content of crushed Cabernet franc berries was found to double during fermentation.

This increase can be explained by release from preexisting conjugates. During bottle storage there was a slow increase in ABA content of wine.

Increase in ABA during winemaking and aging is investigated in the hope it will aid the understanding of the chemical basis for ABA changes observed in whole plants and berries.

Abscisic Acid in Crushed Grape Berries during Fermentation and in Wine during Storage

1979, American Journal of Enology and Viticulture, vol 30, issue 3, pages 232 – 235

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VINE PHYSIOLOGY

The Australian dried grape industry strives for innovation, ensuring its processes are efficient, sustainable and fair.

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Abscisic Acid in Crushed Grape Berries during Fermentation and in Wine during Storage

Head office: 54 Lemon Avenue, Mildura VIC 3500
Postal address: PO Box 5042, Mildura VIC 3502

Phone: +61 3 5023 5174
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Dried Fruits Australia acknowledges the Traditional Custodians of the land and pays respect to Elders past and present.

VINE PHYSIOLOGY

The Australian dried grape industry strives for innovation, ensuring its processes are efficient, sustainable and fair.

LIBRARY

Abscisic Acid in Crushed Grape Berries during Fermentation and in Wine during Storage

Head office: 54 Lemon Avenue, Mildura VIC 3500 Postal address: PO Box 5042, Mildura VIC 3502

Phone: +61 3 5023 5174 Email: admin@driedfruitsaustralia.org.au

Dried Fruits Australia acknowledges the Traditional Custodians of the land and pays respect to Elders past and present.

Head office: 54 Lemon Avenue, Mildura VIC 3500
Postal address: PO Box 5042, Mildura VIC 3502

Phone: +61 3 5023 5174
Email: admin@driedfruitsaustralia.org.au