Ripening Changes in Some Constituents of Virus-free ‘Cabernet Franc’ Grape Berries

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  • ウイルスフリーのブドウ‘カベルネ•フラン’における果汁成分の経時的変化について
  • ウイルスフリーのブドウ"カベルネ・フラン"における果汁成分の経時的変化について
  • ウイルス フリー ノ ブドウ カベルネ フラン ニ オケル カジュウ セイブン
  • Ripening Changes in Some Constituents of Virus-free ^|^lsquo;Cabernet Franc^|^rsquo; Grape Berries

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Abstract

Ripening changes in weight and diameter of berries, and °Brix, glucose and fructose content, titratable acidity, tartaric and malic acid content and pH of the grape juice were compared between the virus-free and virus-infected ‘Cabernet Franc’ grape vines.<br>The results obtained were as follows:<br>1. The berry weight and diameter and the cluster weight on the virus-free and virus-infected vines reached the maxima in late September, and their values were 2.15g, 14.5mm and 240g and 1.80g, 14.0mm and 170g, respectively, for the virus-free and virus-infected vines.<br>2. The °Brix of the grape juice of the virus-free vines reached 18% in late September. But that of the virus-infected vines reached 12% in early September, and scarcely increased thereafter.<br>3. On September 30, the juice of the virus-free vines had 8.43% glucose and 8.96% fructose, but the virus-infected vines had 5.75% glucose and 5.49% fructose.<br>4. In late September, the titratable acidity of the juice was 0.6g/100ml in the virus-free vines, and 0.9g/100ml in the virus-infected vines.<br>5. On September 30, the tartaric and malic acid contents of the juice were 0.664 and 0.284g/100ml in the virus-free vines, and 0.900 and 0.388g/100ml in the virus-infected vines.<br>6. At full maturity, the pH values of the juice of the virus-free and virus-infected vines were 3.30 and 3. 20, respectively.<br>7. Additionally, red table wines were made from the respective berries and evaluated for their aroma and taste 5 months after brewing. The wine from the virus-free vines had a strong varietal aroma, and had a flat or insipid taste due to low acidity and astringency. On the other hand, the wine from the virus-infected vines had little aroma, and sour and astringent tastes.

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