IP Library › Granted Patent US 9,510,521
Granted Patent B2
US 9,510,521 · App. 12/011,922 · Granted Dec 6, 2016

Use of abscisic acid to alter sensory characteristics of red grapes and wine

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Quick Facts
Patent No.
US 9,510,521
App. No.
12/011,922
Granted
Dec 6, 2016
Kind
B2
Abstract

This invention describes the use of S-abscisic acid (S-ABA) to modify sensory characteristics such as aroma, bouquet, flavor, mouthfeel, astringency, balance, complexity or finish of red grapes and red wine.

Claims (4)

1. A method of increasing phenolic content of wine comprising:

(a) applying about 200 ppm S-abscisic acid or its salts by foliar spray to Shiraz grapes or Shiraz grapevines during the time period beginning about 21 days before verasion and ending at the post verasion perion when sugar levels in berries measure approximately 18-20° Brix, and

(b) using the Shiraz grapes to prepare wine,

wherein the wine has increased phenolic content and wherein the S-abscisic acid or its salts is applied at a rate of from 25 to 300 gallons per acre.

Assignments (2)
MERGER Recorded May 11, 2017
From: VALENT BIOSCIENCES CORPORATION
To: VALENT BIOSCIENCES LLC
Reel/Frame 042446/0583 →
ASSIGNMENT OF ASSIGNOR'S INTEREST Recorded Jul 28, 2008
From: VENBURG, GREGORY D.; RATH, ANDREW; PETRACEK, PETER D.
To: VALENT BIOSCIENCES CORPORATION
Reel/Frame 021321/0706 →