PT  - JOURNAL ARTICLE
AU  - B. G. Coombe
AU  - W. W. Forrest
TI  - Abscisic Acid Content of Wine: Evidence for an Increase during Storage
AID  - 10.5344/ajev.1979.30.2.103
DP  - 1979 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 103--105
VI  - 30
IP  - 2
4099  - http://www.ajevonline.org/content/30/2/103.short
4100  - http://www.ajevonline.org/content/30/2/103.full
SO  - Am J Enol Vitic.1979 Jan 01; 30
AB  - 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.