Abstract
The abscisic acid (ABA) content of crushed Cabernet franc berries doubled during fermentation. This increase can be explained by the release of free ABA from preexisting conjugates. During a subsequent period of bottle storage there was a slow increase in the ABA content of the wine, representing a 24% increase per year. We have, therefore, investigated the increase in ABA during winemaking and aging in the hope that it may help us to understand the chemical basis for ABA changes that we have observed in whole plants and in berries during ripening.
- Received February 1979.
- Revision received March 1979.
- Accepted March 1979.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
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