Abstract
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.
- Copyright 1963 by the American Society for Enology and Viticulture
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