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. |
申请人 |
VALENT BIOSCIENCES CORPORATION;VENBURG, GREGORY, D.;RATH, ANDREW;PETRACEK, PETER, D. |
发明人 |
VENBURG, GREGORY, D.;RATH, ANDREW;PETRACEK, PETER, D. |