Influence of abscisic acid in triggering "véraison" in grape berry skins of <em>Vitis vinifera</em> L. cv. Cabernet-Sauvignon
Grape berry ripening is characterised by numerous metabolic and physiological changes, placed under hormonal control. The phytohormone abscisic acid (ABA) is considered as a possible promoter of « véraison », since it accumulates at this time. In order to evaluate its impact, we assess the effect of...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2006-03-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/882 |