Method Of Using/Applying A Keratin Hydrolysis Peptide Solution Upon Grape Plants To Improve The Color, Flavor, And Sweetness

The method of using a keratin hydrolysis peptide (KHP) solution to improve grape plant's ripening, flavor and sweetness, comprising the steps of:

• a. mixing 40 kg of water and 50 kg of feathers together, wherein the feathers are of 50% water content;
• b. stirring the feathers and water mixture in a sealed container;
• c. hydrolyzing the mixture in the container with a temperature and pressure setting of 185° C. and 12 kg/cm2 for a duration of 80 minutes;
• d. using a mass spectrometer to confirm the combination of peptides in the solution to contain at least 253 peptides as listed in the specification whereby their molecular masses are between 500 and 4,000 Dalton, and consisting of between 5 and 30 amino acids;
• e. the solution is further filtered and concentrated to the range of 300,000 450,000 ppm concentration;
• f. Applying water to dilute the solution to grape leaves' surface during a grape plant's fruit expansion stage.