Study of trans-resveratrol content in grapes and wine of the varieties Storgozia, Kaylashki Rubin, Trapezitsa, Rubin, Bouquet and Pinot Noir
Keywords:
chemical composition; grapes; intraspecific and interspecific hybridization; resveratrol; wineAbstract
Study on the content of trans-resveratrol in grapes and wine from red varieties grown in the region of Pleven was carried out. Three consecutive harvests - 2016, 2017, 2018 were investigated. The hybrid varieties Storgozia, Kaylashki rubin, Trapezitsa, Rubin and Bouquet, selected in the IVE –Pleven were the subject of the study. The Pinot noir variety of Vitis vinifera was used for control. The average anthocyanin content of the wines of the experimental hybrid grapevines varieties (191.30 mg/dm3 - 441.07 mg/dm3) was found to be two to four times higher than that of the control variety (92.44 mg/dm3). The experimental grapevine varieties studied shown the ability to accumulate trans-resveratrol in grapes in quantities comparable to other red grapevine varieties of Vitis vinifera. The highest content of trans-resveratrol of the experimental wines from the studied hybrid varieties distinguished the wine from Bouquet (2.70 mg/dm3), followed by Kaylashki rubin (2.21 mg/dm3). According to the results of the organoleptic evaluation, the wines obtained from the Rubin, Kaylashki rubin and Bouquet varieties had the best organoleptic qualities. The study demonstrated that the grapevine hybrid varieties studied had the ability to accumulate trans-resveratrol in grapes and wine in sufficient quantities.
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