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Анотація
Monitoring the physicochemical parameters during the ripening and maturation of Şarbă grapes is crucial in viticulture, as it significantly impacts grape quality and wine production. Şarbă grapes, recognized for their unique flavor and aroma characteristics, experience a complex ripening phase marked by significant changes in color and chemical composition. The ripening process consists of two primary stages: initial berry growth following flowering, culminating in veraison, characterized by sugar accumulation and the diminishment of unfavorable substances. These modifications are crucial for improving the grapes' appeal and palatability, necessitating meticulous monitoring for winemakers seeking to maximize harvest timing and wine quality. The analyses presented in this study aimed to monitor the evolution of key physico-chemical parameters—sugar content, total acidity, and total phenolic content—during the ripening of Şarbă grapes from the Odobești vineyard over the 2022, 2023, and 2024 harvest seasons. Essential physico-chemical parameters (sugar concentration, titratable acidity, and total phenolic content) are crucial for evaluating grape maturity and suitability for winemaking. Fluctuations in these indexes can profoundly influence the flavor, balance, and overall quality of the resulting wine. Environmental conditions, such as temperature, humidity, and altitude, can impact ripening, leading to uneven ripening within grape clusters. Advanced monitoring tools help viticulturists optimize vineyard management and harvesting.
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Як цитувати
Hozoc (Nedelcu), M., Constantin, O., Stănciuc, N., Aprodu, I., Bahrim, G. E., Palcu, S. E., Croitoru, C., & Rapeanu, G. (2025). Моніторинг фізико-хімічних показників під час дозрівання та визрівання винограду сорту «Шарбе». Food Science and Technology, 19(4), 76-84. https://doi.org/10.15673/fst.v19i4.3296
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Технологія і безпека продуктів харчування
Посилання
1. Parker AK, García de Cortázar-Atauri I, Gény L, Spring JL, Destrac A, Schultz H, et al. Temperature-based grapevine sugar ripeness modelling for a wide range of Vitis vinifera L. cultivars. Agricultural and Forest Meteorology. 2020;285–286:107902.
2. Meggio F. The interplay between grape ripening and weather anomalies in Northern Italy – A modelling exercise: This article is published in cooperation with Terclim 2022 (XIVth International Terroir Congress and 2nd ClimWine Symposium), 3-8 July 2022, Bordeaux, France. OENO One. 2022;56(2):353–73.
3. Verdenal T, Dienes-Nagy Á, Spangenberg JE, Zufferey V, Spring JL, Viret O, et al. Understanding and managing nitrogen nutrition in grapevine: a review. OENO One. 2021;55(1):1–43.
4. Meléndez E, Ortiz MC, Sarabia LA, Íñiguez M, Puras P. Modelling phenolic and technological maturities of grapes by means of the multivariate relation between organoleptic and physicochemical properties. Analytica Chimica Acta. 2013;761:53–61.
5. Bora FD, Tiberia I, Pop T, Bunea CI, Peter A, Camelia N, et al. Physico-Mechanical Analysis and Uvological Indices at Three Varieties of Grapes for Superior White Wines Grown in North-West Romania. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Horticulture. 2014;71(2).
6. Zhong H, Yadav V, Wen Z, Zhou X, Wang M, Han S, et al. Comprehensive metabolomics-based analysis of sugar composition and content in berries of 18 grape varieties. Front Plant Sci. 2023;14.
7. Rogiers SY, Greer DH, Liu Y, Baby T, Xiao Z. Impact of climate change on grape berry ripening: An assessment of adaptation strategies for the Australian vineyard. Front Plant Sci. 2022;13.
8. Benelli A, Cevoli C, Ragni L, Fabbri A. In-field and non-destructive monitoring of grapes maturity by hyperspectral imaging. Biosystems Engineering. 2021;207:59–67.
9. Singleton VL, Rossi JA. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. Am J Enol Vitic. 1965;16(3):144–58.
10. Keller M. The science of grapevines. 3rd ed. London: Academic Press; 2020.
11. Davies C, Boss PK, Gerós H, Lecourieux F, Delrot S. Source/Sink Relationships and Molecular Biology of Sugar Accumulation in Grape Berries. In: The Biochemistry of the Grape Berry. Bentham Science; 2012.
12. Walker RP, Bonghi C, Varotto S, Battistelli A, Burbidge CA, Castellarin SD, et al. Sucrose Metabolism and Transport in Grapevines, with Emphasis on Berries and Leaves, and Insights Gained from a Cross-Species Comparison. International Journal of Molecular Sciences. 2021;22(15):7794.
13. Onache AP, Sumedrea DI, Tănase A, Florea A. Studies on the agrobiological and technological value of grape varieties for white wines grown in Stefanesti wine centre. Published in Scientific Papers Series B, Horticulture. 2020;LXIV(2):159–68.
14. Hochberg U, Batushansky A, Degu A, Rachmilevitch S, Fait A. Metabolic and Physiological Responses of Shiraz and Cabernet Sauvignon (Vitis vinifera L.) to Near Optimal Temperatures of 25 and 35 °C. International Journal of Molecular Sciences. 2015;16(10):24276–94.
15. Torregrosa L, Bigard A, Doligez A, Lecourieux D, Rienth M, Luchaire N, et al. Developmental, molecular and genetic studies on grapevine response to temperature open breeding strategies for adaptation to warming. OENO One. 2017;51(2):155–65.
16. Gutiérrez-Gamboa G, Moreno-Simunovic Y. Terroir and typicity of Carignan from Maule Valley (Chile): the resurgence of a minority variety: Terroir and typicity of Carignan. OENO One. 2019;53(1).
17. Anderson K. How might climate changes and preference changes affect the competitiveness of the world׳s wine regions? Wine Economics and Policy. 2017;6(1):23–7.
18. Jones GV, White MA, Cooper OR, Storchmann K. Climate Change and Global Wine Quality. Climatic Change. 2005;73(3):319–43.
19. Palliotti A, Tombesi S, Silvestroni O, Lanari V, Gatti M, Poni S. Changes in vineyard establishment and canopy management urged by earlier climate-related grape ripening: A review. Scientia Horticulturae. 2014;178:43–54.
20. Pham DT, Stockdale VJ, Wollan D, Jeffery DW, Wilkinson KL. Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction. Molecules. 2019;24(7):1404.
21. Delrot S, Grimplet J, Carbonell-Bejerano P, Schwandner A, Bert PF, Bavaresco L, et al. Genetic and Genomic Approaches for Adaptation of Grapevine to Climate Change. In: Kole C, editor. Genomic Designing of Climate-Smart Fruit Crops. Cham: Springer International Publishing; 2020. p. 157–270.
22. Santos JA, Fraga H, Malheiro AC, Moutinho-Pereira J, Dinis LT, Correia C, et al. A Review of the Potential Climate Change Impacts and Adaptation Options for European Viticulture. Applied Sciences. 2020;10(9):3092.
23. Duchêne E, Huard F, Vincent D, Schneider C, Merdinoglu D. The challenge of adapting grapevine varieties to climate change. Climate Research. 2010;41:193–204.
24. Sweetman C, Sadras VO, Hancock RD, Soole KL, Ford CM. Metabolic effects of elevated temperature on organic acid degradation in ripening Vitis vinifera fruit. J Exp Bot. 2014;65(20):5975–88.
25. Ford C. The biochemistry of organic acids in the grape. In: The Biochemistry of the Grape Berry. Bentham Science; 2012. p. 67–88.
26. Waterhouse A, Sacks G, Jeffery D. Understanding Wine Chemistry. John Wiley & Sons, Ltd; 2024.
27. Jackson SR. Wine Tasting. 4th ed. Academic Press; 2022.
28. Mato I, Suárez-Luque S, Huidobro JF. A review of the analytical methods to determine organic acids in grape juices and wines. Food Research International. 2005;38(10):1175–88.
29. Cholet C, Claverol S, Claisse O, Rabot A, Osowsky A, Dumot V, et al. Tartaric acid pathways in Vitis vinifera L. (cv. Ugni blanc): a comparative study of two vintages with contrasted climatic conditions. BMC Plant Biology. 2016;16(1):144.
30. Duchêne É, Dumas V, Butterlin G, Jaegli N, Rustenholz C, Chauveau A, et al. Genetic variations of acidity in grape berries are controlled by the interplay between organic acids and potassium. Theoretical and Applied Genetics. 2020;133(3):993–1008.
31. Mira de Orduña R. Climate change associated effects on grape and wine quality and production. Food Research International. 2010;43(7):1844–55.
32. Rienth M, Torregrosa L, Sarah G, Ardisson M, Brillouet JM, Romieu C. Temperature desynchronizes sugar and organic acid metabolism in ripening grapevine fruits and remodels their transcriptome. BMC Plant Biology. 2016;16(1):164.
33. Rogiers SY, Coetzee ZA, Walker RR, Deloire A, Tyerman SD. Potassium in the Grape (Vitis vinifera L.) Berry: Transport and Function. Front Plant Sci. 2017;8.
34. de Oliveira JB, Egipto R, Laureano O, de Castro R, Pereira GE, Ricardo-da-Silva JM. Climate effects on physicochemical composition of Syrah grapes at low and high altitude sites from tropical grown regions of Brazil. Food Research International. 2019;121:870–9.
35. Frioni T, Squeri C, Del Zozzo F, Guadagna P, Gatti M, Vercesi A, et al. Investigating Evolution and Balance of Grape Sugars and Organic Acids in Some New Pathogen-Resistant White Grapevine Varieties. Horticulturae. 2021;7(8):229.
36. Ribéreau-Gayon P, Dubourdieu D, Lonvaud A, Donèche B. Traité d’œnologie: Microbiologie du vin, vinifications. Tome 1. Dunod; 2017. 714 p.
37. Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D. Traité d’œnologie: Tome 2 - Chimie du vin. Stabilisation et traitements. 7e ed. TEC & DOC; 2017.
38. Castillo-Muñoz N, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I. Flavonol profiles of Vitis vinifera white grape cultivars. Journal of Food Composition and Analysis. 2010;23(7):699–705.
39. Flamini R, Mattivi F, Rosso MD, Arapitsas P, Bavaresco L. Advanced Knowledge of Three Important Classes of Grape Phenolics: Anthocyanins, Stilbenes and Flavonols. International Journal of Molecular Sciences. 2013;14(10):19651–69.
40. Xing RR, He F, Xiao HL, Duan CQ, Pan QH. Accumulation pattern of flavonoids in Cabernet Sauvignon grapes grown in a low-latitude and high-altitude region. South African Journal of Enology and Viticulture. 2015;36:32–43.
41. Pszczólkowski T. P, Villena W, Carbonneau A. La viticulture de la Bolivie, Centrée sur la Vallée Centrale de Tarija. Le Progrès agricole et viticole. 2010;127(1):6–22.
42. Lampíř L. Varietal differentiation of white wines on the basis of phenolic compounds profile. Czech Journal of Food Sciences. 2013;31(2):172–9.
43. Billet K, Salvador-Blanes S, Dugé De Bernonville T, Delanoue G, Hinschberger F, Oudin A, et al. Terroir Influence on Polyphenol Metabolism from Grape Canes: A Spatial Metabolomic Study at Parcel Scale. Molecules. 2023;28(11):4555.
44. Pintać Šarac D, Torović L, Orčić D, Mimica-Dukić N, Đorđević T, Lesjak M. Comprehensive study of phenolic profile and biochemical activity of monovarietal red and white wines from Fruška Gora region, Serbia. Food Chemistry. 2024;448:139099.
45. Hosu A, Floare-Avram V, Magdas DA, Feher I, Inceu M, Cimpoiu C. The Influence of the Variety, Vineyard, and Vintage on the Romanian White Wines Quality. Journal of Analytical Methods in Chemistry. 2016;2016(1):4172187.
46. Gawel R, Schulkin A, Smith P, Kassara S, Francis L, Herderich M, et al. Influence of wine polysaccharides on white and red wine mouthfeel. Wine & Viticulture Journal. 2018;33(1):34–7.
2. Meggio F. The interplay between grape ripening and weather anomalies in Northern Italy – A modelling exercise: This article is published in cooperation with Terclim 2022 (XIVth International Terroir Congress and 2nd ClimWine Symposium), 3-8 July 2022, Bordeaux, France. OENO One. 2022;56(2):353–73.
3. Verdenal T, Dienes-Nagy Á, Spangenberg JE, Zufferey V, Spring JL, Viret O, et al. Understanding and managing nitrogen nutrition in grapevine: a review. OENO One. 2021;55(1):1–43.
4. Meléndez E, Ortiz MC, Sarabia LA, Íñiguez M, Puras P. Modelling phenolic and technological maturities of grapes by means of the multivariate relation between organoleptic and physicochemical properties. Analytica Chimica Acta. 2013;761:53–61.
5. Bora FD, Tiberia I, Pop T, Bunea CI, Peter A, Camelia N, et al. Physico-Mechanical Analysis and Uvological Indices at Three Varieties of Grapes for Superior White Wines Grown in North-West Romania. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Horticulture. 2014;71(2).
6. Zhong H, Yadav V, Wen Z, Zhou X, Wang M, Han S, et al. Comprehensive metabolomics-based analysis of sugar composition and content in berries of 18 grape varieties. Front Plant Sci. 2023;14.
7. Rogiers SY, Greer DH, Liu Y, Baby T, Xiao Z. Impact of climate change on grape berry ripening: An assessment of adaptation strategies for the Australian vineyard. Front Plant Sci. 2022;13.
8. Benelli A, Cevoli C, Ragni L, Fabbri A. In-field and non-destructive monitoring of grapes maturity by hyperspectral imaging. Biosystems Engineering. 2021;207:59–67.
9. Singleton VL, Rossi JA. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. Am J Enol Vitic. 1965;16(3):144–58.
10. Keller M. The science of grapevines. 3rd ed. London: Academic Press; 2020.
11. Davies C, Boss PK, Gerós H, Lecourieux F, Delrot S. Source/Sink Relationships and Molecular Biology of Sugar Accumulation in Grape Berries. In: The Biochemistry of the Grape Berry. Bentham Science; 2012.
12. Walker RP, Bonghi C, Varotto S, Battistelli A, Burbidge CA, Castellarin SD, et al. Sucrose Metabolism and Transport in Grapevines, with Emphasis on Berries and Leaves, and Insights Gained from a Cross-Species Comparison. International Journal of Molecular Sciences. 2021;22(15):7794.
13. Onache AP, Sumedrea DI, Tănase A, Florea A. Studies on the agrobiological and technological value of grape varieties for white wines grown in Stefanesti wine centre. Published in Scientific Papers Series B, Horticulture. 2020;LXIV(2):159–68.
14. Hochberg U, Batushansky A, Degu A, Rachmilevitch S, Fait A. Metabolic and Physiological Responses of Shiraz and Cabernet Sauvignon (Vitis vinifera L.) to Near Optimal Temperatures of 25 and 35 °C. International Journal of Molecular Sciences. 2015;16(10):24276–94.
15. Torregrosa L, Bigard A, Doligez A, Lecourieux D, Rienth M, Luchaire N, et al. Developmental, molecular and genetic studies on grapevine response to temperature open breeding strategies for adaptation to warming. OENO One. 2017;51(2):155–65.
16. Gutiérrez-Gamboa G, Moreno-Simunovic Y. Terroir and typicity of Carignan from Maule Valley (Chile): the resurgence of a minority variety: Terroir and typicity of Carignan. OENO One. 2019;53(1).
17. Anderson K. How might climate changes and preference changes affect the competitiveness of the world׳s wine regions? Wine Economics and Policy. 2017;6(1):23–7.
18. Jones GV, White MA, Cooper OR, Storchmann K. Climate Change and Global Wine Quality. Climatic Change. 2005;73(3):319–43.
19. Palliotti A, Tombesi S, Silvestroni O, Lanari V, Gatti M, Poni S. Changes in vineyard establishment and canopy management urged by earlier climate-related grape ripening: A review. Scientia Horticulturae. 2014;178:43–54.
20. Pham DT, Stockdale VJ, Wollan D, Jeffery DW, Wilkinson KL. Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction. Molecules. 2019;24(7):1404.
21. Delrot S, Grimplet J, Carbonell-Bejerano P, Schwandner A, Bert PF, Bavaresco L, et al. Genetic and Genomic Approaches for Adaptation of Grapevine to Climate Change. In: Kole C, editor. Genomic Designing of Climate-Smart Fruit Crops. Cham: Springer International Publishing; 2020. p. 157–270.
22. Santos JA, Fraga H, Malheiro AC, Moutinho-Pereira J, Dinis LT, Correia C, et al. A Review of the Potential Climate Change Impacts and Adaptation Options for European Viticulture. Applied Sciences. 2020;10(9):3092.
23. Duchêne E, Huard F, Vincent D, Schneider C, Merdinoglu D. The challenge of adapting grapevine varieties to climate change. Climate Research. 2010;41:193–204.
24. Sweetman C, Sadras VO, Hancock RD, Soole KL, Ford CM. Metabolic effects of elevated temperature on organic acid degradation in ripening Vitis vinifera fruit. J Exp Bot. 2014;65(20):5975–88.
25. Ford C. The biochemistry of organic acids in the grape. In: The Biochemistry of the Grape Berry. Bentham Science; 2012. p. 67–88.
26. Waterhouse A, Sacks G, Jeffery D. Understanding Wine Chemistry. John Wiley & Sons, Ltd; 2024.
27. Jackson SR. Wine Tasting. 4th ed. Academic Press; 2022.
28. Mato I, Suárez-Luque S, Huidobro JF. A review of the analytical methods to determine organic acids in grape juices and wines. Food Research International. 2005;38(10):1175–88.
29. Cholet C, Claverol S, Claisse O, Rabot A, Osowsky A, Dumot V, et al. Tartaric acid pathways in Vitis vinifera L. (cv. Ugni blanc): a comparative study of two vintages with contrasted climatic conditions. BMC Plant Biology. 2016;16(1):144.
30. Duchêne É, Dumas V, Butterlin G, Jaegli N, Rustenholz C, Chauveau A, et al. Genetic variations of acidity in grape berries are controlled by the interplay between organic acids and potassium. Theoretical and Applied Genetics. 2020;133(3):993–1008.
31. Mira de Orduña R. Climate change associated effects on grape and wine quality and production. Food Research International. 2010;43(7):1844–55.
32. Rienth M, Torregrosa L, Sarah G, Ardisson M, Brillouet JM, Romieu C. Temperature desynchronizes sugar and organic acid metabolism in ripening grapevine fruits and remodels their transcriptome. BMC Plant Biology. 2016;16(1):164.
33. Rogiers SY, Coetzee ZA, Walker RR, Deloire A, Tyerman SD. Potassium in the Grape (Vitis vinifera L.) Berry: Transport and Function. Front Plant Sci. 2017;8.
34. de Oliveira JB, Egipto R, Laureano O, de Castro R, Pereira GE, Ricardo-da-Silva JM. Climate effects on physicochemical composition of Syrah grapes at low and high altitude sites from tropical grown regions of Brazil. Food Research International. 2019;121:870–9.
35. Frioni T, Squeri C, Del Zozzo F, Guadagna P, Gatti M, Vercesi A, et al. Investigating Evolution and Balance of Grape Sugars and Organic Acids in Some New Pathogen-Resistant White Grapevine Varieties. Horticulturae. 2021;7(8):229.
36. Ribéreau-Gayon P, Dubourdieu D, Lonvaud A, Donèche B. Traité d’œnologie: Microbiologie du vin, vinifications. Tome 1. Dunod; 2017. 714 p.
37. Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D. Traité d’œnologie: Tome 2 - Chimie du vin. Stabilisation et traitements. 7e ed. TEC & DOC; 2017.
38. Castillo-Muñoz N, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I. Flavonol profiles of Vitis vinifera white grape cultivars. Journal of Food Composition and Analysis. 2010;23(7):699–705.
39. Flamini R, Mattivi F, Rosso MD, Arapitsas P, Bavaresco L. Advanced Knowledge of Three Important Classes of Grape Phenolics: Anthocyanins, Stilbenes and Flavonols. International Journal of Molecular Sciences. 2013;14(10):19651–69.
40. Xing RR, He F, Xiao HL, Duan CQ, Pan QH. Accumulation pattern of flavonoids in Cabernet Sauvignon grapes grown in a low-latitude and high-altitude region. South African Journal of Enology and Viticulture. 2015;36:32–43.
41. Pszczólkowski T. P, Villena W, Carbonneau A. La viticulture de la Bolivie, Centrée sur la Vallée Centrale de Tarija. Le Progrès agricole et viticole. 2010;127(1):6–22.
42. Lampíř L. Varietal differentiation of white wines on the basis of phenolic compounds profile. Czech Journal of Food Sciences. 2013;31(2):172–9.
43. Billet K, Salvador-Blanes S, Dugé De Bernonville T, Delanoue G, Hinschberger F, Oudin A, et al. Terroir Influence on Polyphenol Metabolism from Grape Canes: A Spatial Metabolomic Study at Parcel Scale. Molecules. 2023;28(11):4555.
44. Pintać Šarac D, Torović L, Orčić D, Mimica-Dukić N, Đorđević T, Lesjak M. Comprehensive study of phenolic profile and biochemical activity of monovarietal red and white wines from Fruška Gora region, Serbia. Food Chemistry. 2024;448:139099.
45. Hosu A, Floare-Avram V, Magdas DA, Feher I, Inceu M, Cimpoiu C. The Influence of the Variety, Vineyard, and Vintage on the Romanian White Wines Quality. Journal of Analytical Methods in Chemistry. 2016;2016(1):4172187.
46. Gawel R, Schulkin A, Smith P, Kassara S, Francis L, Herderich M, et al. Influence of wine polysaccharides on white and red wine mouthfeel. Wine & Viticulture Journal. 2018;33(1):34–7.