Ethanol application at veraison decreases acidity in Cabernet Sauvignon grapes
2015
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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