摘要:
This invention describes the use of S-abscisic acid (S-ABA) and ethylene producing-agents such as ethephon to synergistically improve red color in grapes and to alter the sensory characteristics of wine.
摘要:
This invention describes the use of S-abscisic acid (S-ABA) and ethylene producing-agents such as ethephon to synergistically improve red color in grapes and to alter the sensory characteristics of wine.
摘要:
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.
摘要:
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.
摘要:
The present invention relates to agricultural methods and compositions of 1-aminocyclopropane carboxylic acid (ACC) alone or in combination with 2-chloroethylphosphonic acid (ethephon) to reduce crop load of fruit trees.
摘要:
The present invention relates to agricultural methods and compositions of 1-aminocyclopropane carboxylic acid (ACC) alone or in combination with 2-chloroethylphosphonic acid (ethephon) to reduce crop load of fruit trees.
摘要:
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.
摘要:
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.