Influence of bunch morphology on quality of wines produced from clones of grape variety Prokupac
| Autor: | Nebojša Menković, Dejan Gođevac, Gordana Zdunić, Nebojša Marković, Zoran Pržić, Katarina Šavikin, Jelena Živković |
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| Rok vydání: | 2016 |
| Předmět: |
malvidin 3-O-glucoside
Berry Biology engineering.material lcsh:Chemistry clonal selection chemistry.chemical_compound 0404 agricultural biotechnology malvidin-3-O-glucoside Glucoside Anthocyanidin 2. Zero hunger Wine Pulp (paper) 04 agricultural and veterinary sciences General Chemistry 040401 food science Malvidin anthocyanins Horticulture lcsh:QD1-999 chemistry Anthocyanin engineering Composition (visual arts) |
| Zdroj: | JOURNAL OF THE SERBIAN CHEMICAL SOCIETY Journal of the Serbian Chemical Society Journal of the Serbian Chemical Society, Vol 81, Iss 8, Pp 883-895 (2016) |
| Popis: | Wine quality depends mainly on the characteristics of the grape it is made of, and one of the attributes affecting wine composition is cluster and berry morphology. The aim of this study was to represent variability of morphological characteristics between clones of the autochthonous grape variety Prokupac and performed chemical evaluation of wines obtained from them. Total phenolic content was generally low and it ranged from 33.0 to 114.5 mg GAE/100 mL. Six main anthocyanin compounds with malvidin as the main anthocyanidin were detected. Malvidin-3-O-glucoside was the most abundant anthocyanin ranging from 59.8 to 101.7 μg/mL. Clones 43/5 and 43/4 are marked as those from which wines with the highest quality are obtained. According to our results clonal selection makes a significant difference in Prokupac wine quality. On the other hand, there is a poor response of wine quality parameters to variation in morphological attributes of clusters and berries (bunch weight, proportion of stem, berry and seed weight, skin, pulp and seed weight per berry). [Projekat Ministarstva nauke Republike Srbije, br. 46013, br. 31063 i br. 43007] |
| Databáze: | OpenAIRE |
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