In this article:
Changes in chemical composition of developing Cabernet Sauvignon berries from salt treated and low salt vines was followed.
Salinity advanced the timing of veraison, however the sequence of changes in the salt effected berries remained as from the control plants.
The effect of the increased salinity on various substances related to the osmotic changes in developing grape berries is discussed.
Compositional Changes during Grape Berry Development in Relation to Abscisic Acid and Salinity
1978, Australian Journal of Plant Physiology, vol 5, pages 415-423
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