02875naa a2200253 a 450000100080000000500110000800800410001910000180006024501090007826000090018752021040019665300170230065300280231765300160234570000210236170000160238270000240239870000190242270000130244170000190245470000190247370000150249277301140250711262752017-06-20       2017    bl uuuu     u00u1 u    #d1 aBRIGHENTI, E.  aABSCISIC ACID AND RIPENING OF CABERNET SAUVIGNON IN HIGHLANDS OF SOUTHERN BRAZIL.h[electronic resource]  c2017  aPlant growth regulators have been used in various wine producing regions of the world in order to overcome and minimize production problems caused by unfavorable climatic conditions. Abscisic acid (ABA), among other functions, is responsible for the accumulation of pigments, and is one of the growth regulators that currently has gained prominence in grapevine cultivation. In this context, a study was carried out to evaluate the effect of the exogenous application of different concentrations of abscisic acid on the ripening of the Cabernet Sauvignon variety cultivated in high altitude region of Santa Catarina ? Brazil. The work was carried out in the city of S??o Joaquim ? Santa Catarina State, in S??o Joaquim Experimental Station - EPAGRI (28??16'30.08"S, 49??56'09.34"W, altitude 1,400m) in the 2015 harvest. The vineyard was implemented in August 2000, spacing 3.00 m between rows and 1.50 m between plants, the training system adopted was "Y". The evaluated variety was the Cabernet Sauvignon, grafted on Paulsen 1103. The treatments consisted of five concentrations of ABA: 0; 200; 400; 600 and 800 mg L-1 of ABA. The spray were performed directed in cluster zone, when 50% of the berries changed of color and acquired a reddish coloration. At the time of harvesting, berry weight and ripening of the grapes were determine using parameters of soluble solid (??Brix), titratable total acidity (meq L-1), pH, total polyphenols and total monomeric anthocyanins (mg L -1). The exogenous application of ABA did not interfere in the weight of berries and in the variables related to technological maturation, neither was the effect on the acceleration of ripening of Cabernet Sauvignon. It was observed that as the concentration of abscisic acid applied was increased, the concentrations of anthocyanins and total polyphenols in the berries of Cabernet Sauvignon increased. The results obtained in this study show that the use of ABA may be promising for the quality of grapes grown in highlands of Santa Catarina - Brazil, especially when it is search for improve grape phenolic maturation.  aanthocyanins  aplant growth regulators  apolyphenols1 aBRIGHENTI, A. F.1 aPASA, M. S.1 aMARCON FILHO, J. L.1 aALLEBRANDT, R.1 aWURZ, D.1 aCARDOSO, P. Z.1 aCASAGRANDE, K.1 aRUFATO, L.  tIn: WORLD VINE AND WINE CONGRESS, 40., 2017, Sofia, Bulg??ria. Abstracts... Bulg??ria: OIV, 2017. p. 312-313.