Comparison of the Phenolic Complex of Crimean Autochthonous and Classic White- Berry Grape Cultivars

Abstract

The profile of the phenolic components and features at the beginning of ripening (12.0 - 14.5 °Bx) and at the end of the observation (20.0-22.0 °Bx) of Crimean autochthonous white-berry grape cultivars are studied. The total content of identified phenolic compounds at the beginning of ripening differed depending on the cultivar from 669 mg kg-1 (Sauvignon Blanc) to 2411 mg kg-1 (Kokur Belyi). During the ripening period the content of components in berries of autochthonous grape cultivars decreased on average by 3.5 times of initial values (Kokur Belyi – by 4.1 times). In classic cultivars, this parameter did not change. The lowest concentration of phenolic components was observed in Shabash (256 mg kg-1) at 20.0-22.0 °Bx, the highest - in Riesling (1006 mg kg-1) and Chardonnay (827 mg kg-1). The hierarchical analysis of a cluster on a subject of total phenolic components revealed the similarity of autochthone Kokur Belyi to classic cultivars Chardonnay and Sauvignon Blanc. Autochthonous grape cultivars Sary Pandas and Shabash are closely related and form a separate cluster.