Use of abscisic acid to alter sensory characteristics of red grapes and wine
US9510521B2 · kind B2 · utility
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1Claims
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Key dates
| Filing date | Jan 30, 2008 |
| Grant date | Dec 6, 2016 |
| Priority date | — |
| Expiry date | Oct 20, 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 red grapes and red wine.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.