TY - JOUR T1 - Abscisic Acid in Crushed Grape Berries during Fermentation and in Wine during Storage JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 232 LP - 235 DO - 10.5344/ajev.1979.30.3.232 VL - 30 IS - 3 AU - B. R. Loveys AU - W. J. S. Downton Y1 - 1979/01/01 UR - http://www.ajevonline.org/content/30/3/232.abstract N2 - 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. ER -