Improved Maturation and Wine Quality of Carignane Grapes by Ethephon Treatments

Abstract

Ethephon treatments at véraison on Carignane grapevines yielding 30 tons per hectare in the coastal plain of Israel (a warm region) advanced maturity. Treatment of Carignane grapevines at véraison with either 350 or 1000 mg/L ethephon increased the sugar concentration in the must and the ethanol level in the resultant wine. The acidity of ethephon-treated grapes decreased at the beginning of ripening, but was scarcely affected at harvest. Ethephon treatments increased the red color of the must, and the wine color was intensified. Treatments with 350 or 1000 mg/L improved the total score of the wine produced from 8.4 to 9.7 and from 7.8 to 10.2, respectively, out of 20 possible points.