Abstract
The presence of organic acids and cations, amino acids, sugars and other substances in grapes and products of its processing affects their taste and nutritional properties. The pools of these substances were studied in grapes of the Centennial Seedless variety with different bush load with shoots and bunches. To determine the composition and content of these substances in grape juice, classical instrumental methods and a capillary electrophoresis system, “Kapel-104T” and “Kapel-105M”, OOO NPF “LUMEX”, were used. Tartaric, acetic and malic acids have been identified in the juice. Significant contents of resveratrol, ascorbic, chlorogenic, nicotinic, orotic acids, proline, valine, and α-alanine were also found. The highest concentrations were observed in the variant with an average bush load with shoots and bunches.
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