TY - JOUR T1 - Abscisic Acid Content of Wine: Evidence for an Increase during Storage JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 103 LP - 105 DO - 10.5344/ajev.1979.30.2.103 VL - 30 IS - 2 AU - B. G. Coombe AU - W. W. Forrest Y1 - 1979/01/01 UR - http://www.ajevonline.org/content/30/2/103.abstract N2 - The concentration of the phytohormone abscisic acid was measured in juice from white winegrapes and at various stages during the making and bottle storage of wine. The levels increased from 30-60 µg/l in juice to 100-1000 µg/l in wine. The increase occurred after fermentation and mostly during the first year; however, there were gradual increases with further years of bottle age. ER -