Use of abscisic acid to alter the sensory characteristics of grapes and white wine

摘要

A method of modifying the sensory characteristics of grape berries and white wine comprising applying by foliar spraying an aqueous solution having a concentration range of S-abscisic acid or its salts from 50 ppm to 500 ppm to white grape vines after fruiting, where white grapes are selected Semillon and Chardonnay grapes and wine characteristics which include aroma, bouquet, flavor, mouthfeel, astringency, balance, complexity or finish.