ABSCISIC ACID AND ETEFOM: INFLUENCE ON THE MATURITY AND QUALITY OF CABERNET SAUVIGNON GRAPES

This study aimed to determine the effects of exogenous application of ABA and ETEFOM on the maturation and quality of Cabernet Sauvignon. This study was performed in a vineyard, located at the Experimental Station of Videira - Epagri - SC, during the 2009/2010 harvest. The doses of 0, 20, 40 g i.a. 100L-1 of the abscisic acid (ABA) and 0, 136.8 and 273.6 g i.a. 100L-1 of ETEFOM, forming a 3x3 factorial design. The treatments were applied at the beginning of the color change 'veraison'. The variables were analyzed in grapes anthocyanins, total polyphenol, CIRG index (color index for red grapes), antioxidant activity, total soluble solids (degrees Brix) and titratable acidity. The results show improvement in the quality of grapes with the use of ABA and ETEFOM combinations, increased CIRG index, polyphenols, anthocyanins and sugars.