Evaluation of eno-carpological traits in Georgian grapevine varieties from Skra germplasm repository

Authors

  • E. Abashidze Institute of Horticulture, Viticulture and Oenology, Agricultural University of Georgia. David Aghmashenebeli Alley, 13th km, 0159 Tbilisi, Georgia
  • I. Mdinaradze Institute of Horticulture, Viticulture and Oenology, Agricultural University of Georgia, Tbilisi, Georgia
  • R. Chipashvili Institute of Horticulture, Viticulture and Oenology, Agricultural University of Georgia, Tbilisi, Georgia
  • L. Vashakidze Institute of Horticulture, Viticulture and Oenology, Agricultural University of Georgia, Tbilisi, Georgia
  • D. Maghradze Institute of Horticulture, Viticulture and Oenology, Agricultural University of Georgia, Tbilisi, Georgia
  • L. Rustioni Università degli studi di Milano, Dipartimento di Scienze Agrarie ed Ambientali, Milano, Italy
  • O. Failla Università degli studi di Milano, Dipartimento di Scienze Agrarie ed Ambientali, Milano, Italy

DOI:

https://doi.org/10.5073/vitis.2015.54.special-issue.151-154

Keywords:

phenotyping, polyphenols, anthocyanins, spectrophotometer

Abstract

Eno-carpological traits were evaluated in twenty one colored and fifteen white Georgian autochthonous grapevine varieties grown in the Skra Germplasm Repository, during two years (2012 and 2013). Mostly of the studied accessions were minor varieties originated from various Georgian provinces. The spectrophotometric method proposed in the framework of the COST action FA1003 has been adopted for total anthocyanin and polyphenol analyses in skin and seed extracts. The obtained results showed that the content of phenolic compounds as well as other eno-carpological parameters varies greatly according to the variety. In general, the total phenol contents ranged from 546.7 to 2818.4 mg∙kg-1 of grape, and anthocyanins varied from 49.5 to 2826.6 mg∙kg-1 of grape. The highest content of total phenolics and total anthocyanins was found in the variety 'Saperavi Budeshuriseburi'.

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Published

2015-08-17

Issue

Vol. 54 (2015): Vitis (Special Issue)

Section

Article

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