An ethanol spray at veraison enhances clour in red wines

• Autores: Jean-Claude Pech, Alain Latche, Christian Chervin, Jean-Paul Roustan, Ashraf Elkereamy, John D. Faragher, Mondher Bouzayen
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 7, Nº 3, 2001, págs. 144-145
• Idioma: inglés
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• Resumen

  • 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.