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2020 2nd International Symposium on the Frontiers of Biotechnology and Bioengineering (FBB 2020)
The effects of exogenous abscisic acid (ABA) and naphthylacetic acid (NAA) on phenolic characteristics of grapes and wines were investigated in Cabernet Sauvignon (Vitis Vinifera L.). Exogenous ABA treatment before veraison significantly improved berry and wine attributes. ABA accelerated the accumulation of anthocyanins in grape skins but cannot increase the total anthocyanin content. And NAA significantly inhibited the accumulation of anthocyanins. The wines made from ABA and NAA treateddoi:10.23977/fbb2020.020 fatcat:wviec2iyirb7bdqwxnlqtxc4we