2026-04-28T19:44:59Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/559362022-10-13T07:54:03Zcom_10324_55920com_10324_954com_10324_894col_10324_55921

00925njm 22002777a 4500 dc González, Raquel author González García, María Rosa author Martín Peña, Pedro author 2018 Exogenous ethephon and abscisic acid (ABA) treatments are used worldwide to improve the coloring of red table grapes, but there is little information about their impact on the quality of white grapes and wines. The aim of this work was to evaluate the effects of exogenous ethephon and ABA applications at veraison on the composition of ‘Verdejo’ white grapes, and on the quality of their wines. To attain this objective, a field trial was carried out in a ‘Verdejo’/110 Richter vineyard located in north-central Spain. Two levels of ethephon (0 and 1500 mg L−1) and ABA (0 and 800 mg L−1) were sprayed on clusters at veraison, in a factorial design for three consecutive seasons. Ethephon and ABA had additive effects, decreasing titratable acidity and increasing pH of the must, which could be exploited by accelerating the grape ripening process in cold-climate zones. Nevertheless, each growth regulator affected the composition and sensory analysis of the wines differently. Ethephon treatments produced wines with lower concentration of acids and better flavor quality than those made from untreated plants, while wines with ABA applications tended to have a higher ethanol concentration and poorer aroma quality than controls. The wines submitted to treatments with ethephon obtained the best overall evaluation in the sensory analysis throughout the trial. Scientia Agricola, 2018, Vol.75, Nº. 5, p.381-386 1678-992X https://uvadoc.uva.es/handle/10324/55936 10.1590/1678-992X-2017-0177 381 5 386 Scientia Agricola 75 1678-992X Uvas - Análisis Verdejo (Vino) Vinos y vinificación - Análisis Wine tasting Plantas - Reguladores del crecimiento Fruit - Ripening Vid - Cultivo Abscisic acid and ethephon treatments applied to ‘Verdejo’ white grapes affect the quality of wine in different ways