Abstract
The concentration of the phytohormone abscisic acid was measured in juice from white winegrapes and at various stages during the making and bottle storage of wine. The levels increased from 30-60 µg/l in juice to 100-1000 µg/l in wine. The increase occurred after fermentation and mostly during the first year; however, there were gradual increases with further years of bottle age.
- Received July 1978.
- Revision received December 1978.
- Accepted December 1978.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
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