Open AccessL'acide abscissique dans les différentes catégories de pépins de deux cépages, l'<em>Ugni blanc</em> et le <em>Cabernet Sauvignon</em> (1)
Author(s) -
Michel Broquedis,
Jacques Bouard
Publication year - 1981
Publication title -
oeno one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.516
H-Index - 13
ISSN - 2494-1271
DOI - 10.20870/oeno-one.1981.15.2.1788
Subject(s) - berry , abscisic acid , viticulture , vitis vinifera , horticulture , humanities , art , chemistry , biology , food science , wine , biochemistry , gene
Seven seed categories of more than 10.000 berries were studied. The abscisic acid content depends on both the number of seeds per berry and their localisation in the locules of the ovary. The classification of the seven categories based on their abscisic acid contents was always the same regardless of the year, the grape variety and the placement of the grape bunch on the vine-shoot. (1) Communication présentée à : The International Centennial Symposium of Viticulture and Enology ; University of California. Davis. 1980.