Abscisic acid reduced methoxypyrazines concentration and its derived unpleasant odors in Cabernet Sauvignon grapes and wines
Xianghan Cheng,
Feifei Liu,
Xiaolei Liu
et al.
Abstract:BackgroundThe influences of abscisic acid (ABA) applications on precursors and genes expression in 3‐alkyl‐2‐methoxypyrazines (MPs) biosynthetic pathway, MPs concentration and sensory evaluation of its derived peculiar odors in Cabernet Sauvignon grapes and wines were studied. At the vineyard, ABA solution with 25, 100 and 400 mg/L (AT1, AT2 and AT3, respectively) and an aqueous solution (Control) were sprayed three times from veraison to pre‐harvest.ResultsHigher concentration ABA applications (AT2 and AT3) i… Show more
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