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filingDate 2008-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a3c590d89a59a324907e5bb61310248
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publicationDate 2009-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-2124540-A2
titleOfInvention Use of abscisic acid to alter sensory characteristics of white grapes and wine
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.
priorityDate 2007-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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