Exogenously applied abscisic acid to Yan73 (V. vinifera) grapes enhances phenolic content and antioxidant capacity of its wine.

@article{Xi2013ExogenouslyAA,
  title={Exogenously applied abscisic acid to Yan73 (V. vinifera) grapes enhances phenolic content and antioxidant capacity of its wine.},
  author={Zhu-mei Xi and Jiangfei Meng and Shan-shan Huo and Li-ying Luan and Li-na Ma and Zhenwen Zhang},
  journal={International journal of food sciences and nutrition},
  year={2013},
  volume={64 4},
  pages={
          444-51
        }
}
Yan73 is a 'teinturier' red wine variety cultivated in China and widely used in winemaking to strengthen red wine colour. The objective of this study was to evaluate the effect of exogenous abscisic acid (ABA) applied to the grapevine cluster on the antioxidant capacity and phenolic content of the wine made from Yan73. Two hundred mg/l ABA was applied on Yan73 grapevine cluster during veraison. As they mature, these ABA-treated and untreated grape berries were transformed into wines… CONTINUE READING
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