An ethanol spray at veraison enhances colour in red wines

Aqueous ethanol (5% v/v) was sprayed onto bunches of Vitis vinifera L. cv. Cabernet Sauvignon 8-9 weeks following full flowering (controls were spraye d with water). internal ethylene concentration in treated berries increased to a maximum within 6 hours, and berry colour subsequently increased subst antially (maximum attained 2-3 weeks after spraying). Berry fresh weight at harvest was unaffected by ethanol treatment, but wine made from treated gr apes showed greater colour intensity compared with control grapes.