Synergistic combination to improve grape color and to alter sensory characteristics of wine
This invention describes the use of S-abscisic acid (S-ABA) and ethylene producing-agents such as ethephon to synergistically improve red color in grapes and to alter the sensory characteristics of wine.
1. A method of increasing cumulative harvestable clusters in red grapes comprising applying a synergistic amount of S-abscisic acid or its salts and ethephon to red grapes after veraison, wherein the amount of S-abscisic acid is from 88 to 292 mg/vine, the amount of ethephon is from 88 to 292 mg/vine, and the application volume is 5 to 400 gallons/acre.
2. The method of claim 1 wherein the amount of S-abscisic acid or its salts is 88 mg/vine.
3. The method of claim 1 wherein the amount of S-abscisic acid or its salts is 292 mg/vine.
4. The method of claim 1 wherein the amount of ethephon is 88 mg/vine.
5. The method of claim 1 wherein the amount of ethephon is 292 mg/vine.
6. The method of claim 1 wherein the S-abscisic acid salt is selected from the group consisting of sodium, potassium, calcium, ammonium, magnesium, and amine salts.
7. The method of claim 1 wherein the S-abscisic acid or its salts is applied by foliar spray, irrigation, or fertigation.
8. The method of claim 7 wherein the S-abscisic acid or its salts is applied by foliar spray.
9. The method of claim 7 wherein the S-abscisic acid or its salts is applied by irrigation.
10. The method of claim 7 wherein the S-abscisic acid or its salts is applied by fertigation.