Patent · US Active

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

US8349768B2 · kind B2 · utility

0Cited by
0References
6Claims
0Family size

Assignee

Inventors

Key dates

Filing dateJan 30, 2008
Grant dateJan 8, 2013
Priority date—
Expiry dateAug 6, 2031

Classification

  • Technology area (CPC A)Human Necessities
  • CPC primaryA01N37/42
  • WIPO fieldBasic materials chemistry
  • WIPO sectorChemistry

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 white grapes and white wine.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.