Organic acids and sugars profile of some grape cultivars affected by grapevine yellows symptoms

Abstract

Grapevine yellows are a group of infectious diseases, which are usually associated with phytoplasma pathogens, affecting quality of grapes and survival of grapevine. The objective of this work was to evaluate sugars, total phenols and organic acids concentrations in the grapes of four wine cultivars (Fetească Neagră, Pinot Noir, Traminer rose, Chardonnay) healthy and affected by specific symptoms to phytoplasmoses. Berry samples were collected from the Miniș-Măderat (Arad County) and Odobești (Vrancea County) vineyards. Individual sugars and organic acids compounds were identified and quantified in grape berries by the high performance liquid chromatography (HPLC) method using DAD and RID detectors, while total phenolic compounds by using spectrophotometry. The content and composition of sugars and acids varied between healthy and symptomatic plants. Analysis of grape juice revealed reduction in sugars (fructose and glucose) from symptomatic to non-symptomatic vines. Lower values of acidity were obtained in grapes of affected compared to non-affected vines. The differences in acids content between grapes of affected and not affected vines were more pronounced at Pinot Noir variety, with lower concentrations of malic and tartaric acids in grapes from symptomatic vines in both locations studied. The affected grapes did not differ significantly from the healthy ones, regarding to succinic acid content. A notable increase of total phenolic compounds was observed in symptomatic compared to asymptomatic grape berries. The results of this paper showed a clear negative effect of the phytoplasmoses symptoms on grape fruits composition.

Nutraceutical and Functional Properties of Peel, Pulp, and Seed Extracts of Six ‘Köhnü’ Grape Clones

“…Malic acid concentrations were found between 5.10 g/100 g FW (Clone 6) and 6.23 g/100 g FW (Clone 5) (Table 7). Previous studies have also indicated that tartaric acid was the main and dominant organic acid in grape juices followed by malic acid, and both organic acids accounted for 55-60% and 30-39% of the total organic acids in grape, respectively [2,68,69,73]. In Brazil, Couelho et al [74] found that tartaric acid was the main acid present in wines and juices representing over 50% of the total acids quantified.…”

“…Previous studies have indicated that grape berries are rich in glucose and fructose, and the values of these major sugars, were found to be closer to each other. Studies have also indicated that glucose and fructose content and their ratio greatly changed according to cultivar, growing conditions, etc., in grapes [2,68,69], and both dominant sugars account for 96.00-98.00 of the total sugar content in grape berries. Petrisor and Chirecanu [68] also reported that sucrose content was very low (even nondetectable) in all grape cultivars and they found the ratio of glucose/fructose in grape berries varied in range from 1.0 to 1.06.…”

“…Studies have also indicated that glucose and fructose content and their ratio greatly changed according to cultivar, growing conditions, etc., in grapes [2,68,69], and both dominant sugars account for 96.00-98.00 of the total sugar content in grape berries. Petrisor and Chirecanu [68] also reported that sucrose content was very low (even nondetectable) in all grape cultivars and they found the ratio of glucose/fructose in grape berries varied in range from 1.0 to 1.06. They also found that some cultivars had slightly higher fructose content than glucose.…”

“…The content and composition of sugar have great influences on the flavor, color, and other nutritional components of grapes. As an important nutrient in grapes, sugar is also an important sign that shows the ripeness of grapes [68,69].…”

Sustainable Viticulture on Traditional ‘Baran’ Training System in Eastern Turkey

“…Previous studies indicated that fructose and glucose content and ratio greatly changed according to grape cultivar, growing conditions, cultural treatments, etc. [25,26]. Zhang et al [27] showed that among the five varieties of table grapes grown in China, fructose content is slightly higher than glucose and both sugars, accounting for 96.00-98.00% of the total sugar contents in grape berries.…”