The Agrobiological Study, Technological and Olfactometry of Some Vine Varieties with Biological Resistance in Southern Romania

• Published in: Agriculture and agricultural science procedia Vol. 6; pp. 623 - 630
• Main Authors: Vişan, Luminiţa, Dobrinoiu, Ricuţa, Dănăilă-Guidea, Silvana
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 2015
• Subjects: gas chromatography method; manna; mildew; mold; phenology variety; phylloxera attack; manna; phenology variety; phylloxera attack; mold; mildew; gas chromatography method
• DOI: 10.1016/j.aaspro.2015.08.105
• ISSN: 2210-7843

It was analyzed the behavior of vine varieties with biological resistance in southern climatic conditions of Romania, during 3 years of study. Thus, there were determined: phenology of varieties, fertility and productivity for table varieties and wine varieties, the behavior of these varieties at the attack of the main diseases and phylloxera, physico-mechanical characteristics, the technological attributes of varieties, the physico-chemical characteristics of wines. For determination of the volatile compounds from grapes was used the gas chromatography/mass spectrometry method. The vine varieties studied were: Valeria and Muscat de Pölöskei (table vine varieties), Seyval, Valérien and Purpuriu (varieties of wine). In ecopedoclimatic terms from the southern Romania, varieties mature in the ages II-III (Valeria), IV-V (Muscat de Pölöskei, Seyval and Purpuriu) and V-VI (Valérien). From the point of view of fertility varieties, Valeria and Valérien had the best behavior (over 80% fertile shoots) and as productivity were noted the varieties Muscat de Pölöskei and Purpuriu with the absolute productivity index of 424, respectively 332g. Towards the major diseases and phylloxera, the varieties behaved differently, thus, we see that the Valeria variety with an attack grade of 1% at all diseases and phylloxera and the Seyval variety with an attack grade of 0% at most diseases but with a significant sensitivity to mold (12% attack degree). Regarding the accumulation of the sugars in the grape, the sugar content has varied between 168 and 212g/L at the wine varieties and between 184 and 186g/L at the table varieties, were noted the varieties Valeria and Seyval. Regarding the analysis of the main volatile compounds shows that limonene, hexanol, 2-methyl propanol and 3-methyl butanol is found in highest concentration in all varieties; concerning terpenes, at the expressing of olfactory characteristics of grapes, in the highest proportion is found limonene, in lower concentration are found terpenes as: myrcene, cymene, pinene.