Ethanol application at veraison decreases acidity in Cabernet Sauvignon grapes

Authors

  • C. Chervin
  • A. El-Kereamy
  • H. Ibrahim
  • M. Garcia
  • F. Dedieu
  • C. Romieu
  • N. Ollat
  • J. P. Roustan

DOI:

https://doi.org/10.5073/vitis.2002.41.155-156

Keywords:

Vitis vinifera, ripening, malate, tartrate, ethanol, acidity

Abstract

Research Note

Spraying ethanol (5 % v/v in water) onto grape clusters at mid-veraison led to a 30 % drop in the malic acid concentration at harvest. As a consequence, titratable acidity also dropped by 10 %. The concentration of tartaric acid did not change significantly. The mode of action of ethanol on malic acid metabolism is discussed.

 

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Published

2015-04-28

Issue

Vol. 41 No. 3 (2002): Vitis

Section

Article

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