Synergistic Combination for improving the colour of the grape and alter the Sensory characteristics of Wine

摘要

Claim 1: a method to improve the color of red grapes and alter the Sensory characteristics of the wine through the application to grapes, once turned into a Fruit, an effective amount of s-abscisic acid or its Salts and a Chemical precursor of ethylene Producer, B Iosu00edntesis sign of ethylene, Ethylene or Ethylene.