<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The study compares morphology of clusters and fruits, the chemical composition and changes of pulp in the process of maceration of grape cultivars ‘Mavrud’, ‘Pinot Noir’ and ‘Merlot’. The cultivar ‘Mavrud’ had biggest clusters and fruits. Its fruits were less firm but had the highest acidity while the fruits of the ‘Pinot Noir’ had the highest content of soluble solids and dry matter and the greatest firmness but the lowest acidity and content of nitrites and nitrates. The fruits of the ‘Merlot’ cultivar had the highest content of L-ascorbic acid, nitrites and nitrates. The pulp colour was largely affected by the maceration temperature. During a warm maceration, the process of pulp darkening accelerated and the red colour saturation increased, whereas cold maceration resulted in the blue colour saturation.</p></abstract>

The study compares morphology of clusters and fruits, the chemical composition and changes of pulp in the process of maceration of grape cultivars ‘Mavrud’, ‘Pinot Noir’ and ‘Merlot’. The cultivar ‘Mavrud’ had biggest clusters and fruits. Its fruits were less firm but had the highest acidity while the fruits of the ‘Pinot Noir’ had the highest content of soluble solids and dry matter and the greatest firmness but the lowest acidity and content of nitrites and nitrates. The fruits of the ‘Merlot’ cultivar had the highest content of L-ascorbic acid, nitrites and nitrates. The pulp colour was largely affected by the maceration temperature. During a warm maceration, the process of pulp darkening accelerated and the red colour saturation increased, whereas cold maceration resulted in the blue colour saturation.

The Characteristics of Fruits Morphology, Chemical Composition and Colour Changes in Must During Maceration of Three Grapevine Cultivars

Department of Horticulture, West Pomeranian University of Technology in Szczecin, Słowackiego 17 str., 71-434 Szczecin, Poland

Department of Viticulture, Agricultural University in Plovdiv, Mendeleev 12 str., 4000 Plovdiv, Bulgaria

Journal of Horticultural Research

The study compares morphology of clusters and fruits, the chemical composition and changes of pulp in the process of maceration of grape cultivars ‘Mavrud’,...

The Characteristics of Fruits Morphology, Chemical Composition and Colour Changes in Must During Maceration of Three Grapevine Cultivars

Publicado en línea: 30 jul 2013

Páginas: 71 - 78

DOI: https://doi.org/10.2478/johr-2013-0010

Palabras clave
chemical composition, colour Lab*, reflectance, Vitis vinifera

This content is open access.

The Characteristics of Fruits Morphology, Chemical Composition and Colour Changes in Must During Maceration of Three Grapevine Cultivars

Publicado en línea: 30 jul 2013

Páginas: 71 - 78

DOI: https://doi.org/10.2478/johr-2013-0010

Palabras clavechemical composition, colour L*a*b*, reflectance, Vitis vinifera

This content is open access.

Palabras clave
chemical composition, colour Lab*, reflectance, Vitis vinifera