RT Journal Article SR Electronic T1 Influence of Gibberellic Acid on the Grapevine and its Fruit in Czechoslovakia JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 161 OP 163 DO 10.5344/ajev.1963.14.3.161 VO 14 IS 3 A1 Josef Blaha YR 1963 UL http://www.ajevonline.org/content/14/3/161.abstract AB The use of gibberellic acid on wine grapes to reduce compactness of the clusters and to increase yield is not recommended under viticultural conditions found in Czechoslovakia. Yield is reduced as a result of excessive shot berry fomation, the amount varying with the variety. Gibberellic acid advanced neither maturity of the fruit nor maturation of the vegetative parts of the vine.