Resumen de An ethanol spray at veraison enhances clour in red wines
Jean-Claude Pech, Alain Latche, Christian Chervin, Jean-Paul Roustan, Ashraf Elkereamy, John D. Faragher, Mondher Bouzayen
Aqueous ethanol (5% v/v) was sprayed onto bunches of Vitis vinifera L. cv. Cabernet Sauvignon 8-9 weeks following full flowering (controls were sprayed with water). Internal ethylene concentration in treated berries increased to a maximum within 6 hours, and berry colour subsequently increased substantially (maximum attained 2-3 weeks after spraying). Berry fresh weight at harvest was unaffected by ethanol treatment, but wine made from treated grapes showed greater colour intensity compared with control grapes.
