PT  - JOURNAL ARTICLE
AU  - B. R. Loveys
AU  - W. J. S. Downton
TI  - Abscisic Acid in Crushed Grape Berries during Fermentation and in Wine during Storage
AID  - 10.5344/ajev.1979.30.3.232
DP  - 1979 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 232--235
VI  - 30
IP  - 3
4099  - http://www.ajevonline.org/content/30/3/232.short
4100  - http://www.ajevonline.org/content/30/3/232.full
SO  - Am J Enol Vitic.1979 Jan 01; 30
AB  - 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.