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publicationDate 2012-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber NZ-577857-A
titleOfInvention Use of abscisic acid to alter sensory characteristics of red grapes and wine
abstract Disclosed is 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.
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