The Quantification of Polyphenolic Potential of the Black Grapes for Winemaking

Autor:	Aurelia Tudorache, Laura Ruxandra Fotescu, Elena Brinduse, Liliana Pircalabu
Rok vydání:	2015
Předmět:	Maturity (geology) chemistry.chemical_compound Horticulture chemistry Polyphenol Anthocyanin Air temperature General Engineering Ripening Food science Biology Winemaking Veraison
Zdroj:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture. 72
ISSN:	1843-5394 1843-5254
DOI:	10.15835/buasvmcn-hort:10722
Popis:	The polyphenolic potential of the harvest is defined by: polyphenol index, total anthocyanin potential, extractable anthocyanins and seed maturity. The reserches was conducted during 2012 – 2013 period, in the Appelation of Controlled Origin, Dealu Mare -Valea Calugareasca area and had the following objectives: characterization of climate and the maturation of grapes function of the harvest year and determination of the qualitative level of varieties based on parameters of phenolic maturity. The average air temperature registered during the ripening of the grapes was higher with 2,6°C in 2012 in comparison with the same period in 2013. The veraison was recorded earlier with 3 days in 2013 and the harvesting later with 7 days compared to 2012 harvest. The kinetics of grapes maturation was very slow ing 2013 and rapid in 2012. The phenolic maturity of grapes at harvesting was very good for most of the features in 2012 and mediocre in 2013.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d695665e8e9b07fe15125e840e46209d https://doi.org/10.15835/buasvmcn-hort:10722 Zobrazit plný text záznamu