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L'acide abscissique dans les différentes catégories de pépins de deux cépages, l'Ugni blanc et le Cabernet Sauvignon (1)
1981
OENO One
Preserved Fulltext
<p style="text-align: justify;">Seven seed categories of more than 10.000 berries were studied. The abscisic acid content depends on both the number of seeds per berry and their localisation in the locules of the ovary. The classification of the seven categories based on their abscisic acid contents was always the same regardless of the year, the grape variety and the placement of the grape bunch on the vine-shoot.</p><p style="text-align: justify;"><br />(1) Communication présentée à : The
doi:10.20870/oeno-one.1981.15.2.1788
fatcat:mb5ufa64lfcyra4cam3pmgdoji