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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