US 9,808,004 B2
Synergistic combination to improve grape color and to alter sensory characteristics of wine
Gregory D. Venburg, Deerfield, IL (US); Rick Hopkins, Fresno, CA (US); Johnny A. Lopez, Lubbock, TX (US); Prem Warrior, Chicago, IL (US); Andrew Rath, Underwood (AU); Schalk Reynolds, Grayslake, IL (US); and Peter D. Petracek, Grayslake, IL (US)
Assigned to Valent BioSciences Corporation, Libertyville, IL (US)
Filed by Valent BioSciences Corporation, Libertyville, IL (US)
Filed on May 1, 2015, as Appl. No. 14/702,221.
Application 14/702,221 is a division of application No. 12/266,633, filed on Nov. 7, 2008, granted, now 9,040,460.
Claims priority of provisional application 60/986,339, filed on Nov. 8, 2007.
Prior Publication US 2015/0230463 A1, Aug. 20, 2015
Int. Cl. A01N 37/42 (2006.01); A01N 53/00 (2006.01)
CPC A01N 37/42 (2013.01) [A01N 53/00 (2013.01)] 6 Claims
 
1. A method of increasing cumulative harvestable clusters of red grapes by applying a synergistic mixture of S-abscisic acid, or a salt thereof, and 1-aminocyclopropane-1-carboxylic acid (ACC) to red grapes after veraison, wherein the amount of S-abscisic acid is from 20 to 400 mg/vine, the amount of ACC is from 20 to 400 mg/vine, and the application volume is from 5 to 400 gallons per acre.