An ethanol spray at veraison enhances colour in red wines |
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Authors: | CHRISTIAN CHERVIN ASHRAF ELKEREAMY JEAN-PAUL ROUSTAN JOHN D. FARAGHER ALAIN LATCHE JEAN-CLAUDE PECH MONDHER BOUZAYEN |
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Affiliation: | Ecole Nationale Supérieure Agronomique de Toulouse, BP 107, 31 326 Castanet, France;Institute for Horticultural Development, Private Bag 15, Scoresby BC, Vic 3176, Australia |
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Abstract: | 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. |
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Keywords: | grapes ripening Vitis vinifera Cabernet Sauvignon ethanol spray ethylene berry colour wine colour |
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