Synergistic combination to improve grape color and to alter sensory characteristics of wine
AssigneeValent BioSciences Corporation
InventorsGregory D. Venburg, Rick Hopkins, Johnny A. Lopez, Prem Warrior, Andrew Rath, Schalk Reynolds, Peter D. Petracek
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Abstract
This invention describes the use of S-abscisic acid (S-ABA) and ethylene producing-agents such as ethephon to synergistically improve red color in grapes and to alter the sensory characteristics of wine.
Claims10
A method of increasing cumulative harvestable clusters in red grapes comprising applying a synergistic amount of S-abscisic acid or its salts and ethephon to red grapes after veraison, wherein the amount of S-abscisic acid is from 88 to 292 mg/vine, the amount of ethephon is from 88 to 292 mg/vine, and the application volume is 5 to 400 gallons/acre.
Dependencies are inferred from the claim text.