STATISTICAL ANALYSIS OF THE RESULTS OF TRANS-RESVERATROL CONTENT IN GRAPES OF HYBRID BULGARIAN GRAPE VARIETIES

Abstract

A study for statistical analysis of the results of the trans-resveratrol content in grapes of hybrid Bulgarian vine varieties was carried out. The chemical composition of the grapes was analyzed. Excellent technological grapes maturity (194.33 ± 19.13 g/dm3 - 244.00 ± 20.80 g/dm3 of accumulated sugars) was achieved. The detected ranges of titratable acids (5.66 ± 0.25 g/dm3 - 7.05 ± 0.33 g/dm3), tartaric acid (3.04 ± 0.15 g/dm3 - 4.66 ± 0.25 g/dm3), malic acid (4.42 ± 0.27 g/dm3 - 6.33 ± 0.15 g/dm3) and pH (3.24 ± 0.03 - 3.60 ± 0.32) were typical for grapes obtained from vines grown in the region of the Danube Plain, Central Northern Bulgaria. Trans-resveratrol was found in the highest amount (3.52 ± 0.59 mg/dm3) in the Kaylashki rubin grapes. Its content was close to this (3.46 ± 0.40 mg/dm3) of the control variety Pinot Noir. The lowest (1.78 ± 0.17 mg/dm3) was the amount of trans-resveratrol in the grapes of Storgozia variety. The statistical processing divided the varities into two groups (by trans-resveratrol content): the first group had higher trans-resveratrol content and included the varieties Kaylashki Rubin (3.52 ± 0.59 mg/dm3), Bouquet (3.18 ± 0.15mg/dm3) and Pinot Noir (3.46±0.40 mg/dm3); the second group consisting of the varieties Rubin (2.40±0.09 mg/dm3), Trapezitsa (2.30±0.80 mg/dm3) and Storgozia (1.78±0.17 mg/dm3) with lower trans-resveratrol content.

Keywords

• grapes
• wine
• chemical composition
• resveratrol
• intraspecific and interspecific hybridization