CHARACTERIZATION OF 2 GRAPE CULTIVARS, VITIS-VINIFERA L, DURING MATURATION

被引：0

作者：

MONTERO, T

MOLLA, E

ESTEBAN, RM

ROBREDO, LM

LOPEZANDREU, FJ

机构：

来源：

PHYTON-INTERNATIONAL JOURNAL OF EXPERIMENTAL BOTANY | 1994年 / 56卷

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D O I：

暂无

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Changes in chemical composition of two grape varieties, Airen (white) and Cencibel (red), were studied from early to full ripening. Grapes were analyzed at 10 different maturation stages. Some physical parameters of development and also chemical parameters such as reducing sugars, total titratable acidity and different groups of phenolic compounds, were determined. These constituents are the responsible to a great extent for the sensorial characteristics of grapes. The evolution of phenolic compounds during maturation and ripening allows to establish the moment when the fruit reaches full ripening, especially in Airen variety, which shows a steady increase of sugar content throughtout maturation.

引用

页码：73 / 80

页数：8

共 50 条

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