Use of abscisic acid to alter sensory characteristics of red grapes and wine
AssigneeValent BioSciences Corporation
InventorsGregory D. Venburg, Andrew Rath, Peter D. Petracek
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Abstract
This invention describes the use of S-abscisic acid (S-ABA) to modify sensory characteristics such as aroma, bouquet, flavor, mouthfeel, astringency, balance, complexity or finish of red grapes and red wine.
Claims4
A method of modifying red grape berry and wine sensory characteristics, such as aroma, bouquet, flavor, mouthfeel, astringency, balance, complexity or finish by application of S-abscisic acid or its salts to red grapes or grapevines after fruit set.
A method of intensifying fruit flavor and aroma characteristics of red grape berries and wine by application of S-abscisic acid or its salts to red grapes or grapevines after fruit set.
Dependencies are inferred from the claim text.