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The dipping effect, which is the increased evaporation of water through a grape cuticle after immersion in dipping solution and its reversal by washing, has been demonstrated with an artificial system.
The model cuticle was prepared by coating with grape wax a plastic film similar in water permeability to the cutin membrane of the grape.
The addition of fatty acids and their esters to this nonliving, artificial, wax-covered membrane system increased evaporation and established that the dipping effect is not restricted to natural grape cuticles.
The Dipping Effect Causing Increased Drying of Grapes Demonstrated with an Artificial Cuticle
1968, American Journal of Enology and Viticulture, vol 19, issue 1, pages 27 – 29
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