DETERMINATION OF THE SPECTRUM OF VOLATILE CHEMICAL COMPOUNDS IN THE BERRY JUICE OF INTERSPECIFIC RHIZOGENIC GRAPEVINE GENOTYPES

Authors

  • B. Gaina Academy of Sciences of Moldova, Republic of Moldova Author
  • E. Alexandrov The Institute of Genetics, Physiology and Plant Protection of the USM, Republic of Moldova Author

DOI:

https://doi.org/10.51258/RJH.2023.17

Keywords:

flavor, berry, chemical compound, genotype, rhizogen, grapevine.

Abstract

In this study, the aromatic compounds of some interspecific genotypes were analyzed for both white and red wines. The analysis of the aromatic spectrum of the interspecific rhizogenic vine genotype (Vitis vinifera L. x Muscadinia rotundifolia Michx.) 'Amethyst' genotype (blue-purple berry) was compared with red wine genotype 'Fetească neagră', 'Cabernet sauvignon' and Malbec'. The aromatic compounds are formed in the berries, and during the development and ripening of the berries, depending on the fluctuations of the climatic factors, they form the aroma specific to the grapevine genotype and, as a result of the processing, they form the bouquet of the derived product. Grapevine berries mostly contain the same aromatic chemical compounds, the specific aroma is only due to their different weight within the aromatic complex of each genotype. The results showed that the aromatic spectrum of the interspecific genotypes was as pronounced as that of the reference genotype. 

Downloads

Download data is not yet available.

References

Alexandrov E (2020)a. Crearea genotipurilor intespecifice rizogene de viță-de-vie. 232 p.

Alexandrov E., Botnari V. and Gaina B. (2020)b. Soiuri interspecifice rizogene de viță-de-vie. Particularități de cultivare. 99 p.

Dobrei A., et al. (2021). Cerințele ecologice și particularitățile biologice ale viței-de-vie. 210 p.

Georgescu Magdalena, et al., (1991). Ecofiziologia viței-de-vie. 136 p.

Kongor J. E., Hinneh M., de Walle D., Van Afoakwa E. O., Boeckx P. and Dewettinck K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - a review. Food Res. Int. 82, 44–52. doi: 10.1016/j.foodres.2016.01.012

***Metodologie pentru descrierea soiurilor de viță-de-vie (II). În: Buletinul ICVV Valea Călugărească. Nr. 7 (2/1988).

***Metode de analiză în domeniul fabricării vinurilor. Reglementări tehnice. În: Monitorul Oficial, Nr. 164-165 din 04.10.2011. Hotărârea GRM nr. 708 din 20.09.2011.

Romero H., Pott, D. M., Vallarino J. G. and Osorio S. (2021). Metabolomics based evaluation of crop quality changes as a consequence of climate change. Metabolites 11:461. doi: 10.3390/metabo11070461

Ţârdea C. (2007). Chimia și analiza vinului. 1400 p.

Downloads

Published

2023-12-15

Issue

Section

VITICULTURE AND OENOLOGY

How to Cite

(1)
B. Gaina; E. Alexandrov. DETERMINATION OF THE SPECTRUM OF VOLATILE CHEMICAL COMPOUNDS IN THE BERRY JUICE OF INTERSPECIFIC RHIZOGENIC GRAPEVINE GENOTYPES. RJH 2023, 4, 141-146. https://doi.org/10.51258/RJH.2023.17.

Similar Articles

1-10 of 43

You may also start an advanced similarity search for this article.