RT Journal Article
SR Electronic
T1 Naphthaleneacetic Acid and Its Major Conjugate Residues in Zinfandel Grapes and Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 163
OP 166
DO 10.5344/ajev.1983.34.3.163
VO 34
IS 3
A1 T. E. Archer
A1 J. D. Stokes
A1 J. O. Johnson
A1 S. Mendivil
A1 R. Neja
A1 W. J. Hardie
A1 R. J. Weaver
YR 1983
UL http://www.ajevonline.org/content/34/3/163.abstract
AB Zinfandel grapevines were treated at the rate of 100 mg/L and at twice that rate (200 mg/L) with 1-naphthaleneacetic acid (NAA) to control the secondary crop. Total NAA residues, including the two major conjugates (NAAsp and NAGlu), were determined on the harvested grapes by high-performance liquid chromatography. Total NAA residues ranged from approximately 6 ppm at application to 0.22 ppm 126 days after application, and conjugation products ranged from 0% to 91% between application and harvest. Treated grapes were processed into wine. For the 100 and 200 mg/L treatments, the total NAA residues were respectively 0.12 and 0.21, 0.07 and 0.12, 0.12 and 0.24, and 0.07 and 0.12 ppm for crushed grapes, pressed juice, pressed pomace and bottled wine.