Grape Varieties Research Articles

The humic acids influence on the quantity and quality of table grape varieties under the Absheron peninsula conditions

Humates are widely used in viticulture, including ecological viticulture. Humic stuffs benefit the qualitative and quantitative indicators of the grape harvest and can reduce the use of synthetic fertilizers and pesticides. This article presents the results of tests on the foliar application of various doses of the “Rostok” fertilizer in the conditions of the Absheron zone of Azerbaijan on local varieties of table grapes – traditional Tabrizi and a selection variety of Scientific Research Institute of Viticulture and Wine-making Ganjavi, grown in the Ampelographic collection of the institute, located on the Absheron peninsula. Fertilizer was applied in three doses – 0.5; 1.0 and 1.5 liter per hectar. Under the influence of the fertilizer, such elements of yield as the vigor of shoot growth, the number of opened buds, fruitful shoots, the number of berries in a bunch, the weight of a bunch, as well as the sugar content of berry juice increased. Fertilizer application had a positive effect on eliminating signs of leaf chlorosis. No toxic effect on the vegetative organs of the grape plant, on its development, or on the beneficial insect fauna of the vineyard was noted. Based on the data obtained, as well as calculations of economic efficiency, a four-fold application of fertilizer (twice before flowering, once after, once during veraison) at the rate of 1 liter per hectare was recommended for widespread use in wine-growing farms.

Foliar Resistance to a Natural Population of Plasmopara viticola in Some Grapevine Varieties Grown in Türkiye

ABSTRACTIt is critical to use a population of the pathogen that contains different strains to determine the resistance of grapevine varieties to the downy mildew pathogen Plasmopara viticola in a specific region. This study tested six local grape varieties (Çavuş, Kalecik Karası, Müşküle, Papaz Karası, Sultana and Yapıncak), eight Turkish registered varieties (Barış, Bozbey, Güzgülü, Özer Karası, Reçel Üzümü, Tekirdağ Çekirdeksizi, Trakya İlkeren and Yalova İncisi) and seven varieties of foreign origin (Cabernet Sauvignon, Cardinal, Chardonnay, Cinsault, Isabella, Semillon and Gamay) using detached leaf and leaf disc assays with pathogen populations collected from vineyards. There was a significant correlation for disease severity between the two assay methods. No sporulation was observed on the varieties Çavuş and Isabella in both assay methods. The variety Yapıncak had very low disease severity (2.00%) in the leaf disc assay, and the pathogen did not sporulate on this variety in the detached leaf assay. Cluster analysis was performed to determine the resistance level of the varieties against the pathogen, as different disease severities were observed in some varieties depending on the test method used, and the 21 varieties were classified into four clusters. Barış, Bozbey, Cardinal, Çavuş, Isabella, Semillon and Yapıncak in Cluster I exhibited the lowest disease severity mean (2.88%), while those in Cluster 3, including Cabernet Sauvignon, Güzgülü, Papaz Karası and Yalova Incisi, had the highest disease severity mean (56.75%). These varieties in Clusters 1 and 3 were considered highly resistant and highly susceptible, respectively. Leaf hair density, as reported in official variety descriptions, did not associate with reduced disease severity in the two assays. This study assessed the response of grapevine varieties to the P. viticola population in the region for the first time. The highly resistant and resistant varieties identified will provide new material for breeders and contribute to the improvement of organic viticulture in the area.

Determination of Some Antioxidant Activity Values in Wines of Vitis vinifera L. Karalahna, Karasakız and Çavuş Grape Varieties Produced in Bozcaada

Vinifera linné subsp., whose traditional names are Karalahna, Çavuş and Karasakız, in Çanakkale Bozcaada region, which has witnessed different cultures and periods for centuries due to its strategic location. It is known that wines made from grapes belonging to vinifera species have been consumed by local people for years. Wine is a traditional fermented beverage rich in phenolic substances and antioxidant properties, where product is kept in red wine with its skins, especially during maceration stage, due to production process. Phenolic content and antioxidant properties vary depending on grape variety, and these properties are important for human health. In this study, 2,2-diphenyl-1-picryl-hydrazyl (red wine), çavuş (white wine) and karasakız (red wine) wines produced from karalahna, karasakız (kuntra) and çavuş grapes of the 2020-2021 harvest period were examined. DPPH• free radical scavenging activity, total phenolic substance (Folin-Ciocalteu), Fe+3 reducing power, total flavonoid, anthocyanin, condensed tannin properties were examined.

Phenolic profile, antioxidant capacity and oxidoreductase enzyme activity in autochthonous grape varieties from Bosnia and Herzegovina

The variability of phenolic compounds among grape varieties has an important role in selecting winemaking techniques, but the use of phenolic profiles for quality control is still fragmented and incomplete. Given the recent climate change and global warming, biochemical characterisation of secondary metabolites in autochthonous grape varieties is a very important factor for their preservation and sustainable agriculture. Two autochthonous grape varieties from the western Herzegovina region in Bosnia and Herzegovina have been selected for the research targeting at the evaluation of their phenolic profiles, antioxidant activities, and the correlation with oxidoreductase enzymes polyphenol oxidase and Class III peroxidase, in different berry tissues. The obtained results indicate a similar qualitative profile of phenolic compounds in exocarp and mesocarp in both varieties, but their concentrations and antioxidant activity vary significantly. The correlation between phenolic compounds and oxidoreductase enzyme activities in different grape berry tissues is discussed in this article.

Leaf Area Influences Photosynthetic Activity, Yield, Quality and Juice Recovery in Manjari Medika Grape

The study was conducted at ICAR-National Research Centre for Grapes, Pune during October 2023 to March 2024 to assess the leaf area requirement of Manjari Medika grape variety. The variation in leaf above the bunch on a fruit bearing shoot was created such as 10, 12, 14, 16 and >16 leaves. Manjari Medika grapevines grafted on Dogridge rootstock, spaced at 9×5 ft trained to extended Y- trellis was selected for the study. Maximum bunch weight (375.30 g), 50-berry weight (106.49 g), TSS (20.40°B), yield vine-1 (29.20 kg) and juice recovery (70.25%) as well as highest photosynthetic activity such as assimilation rate (14.50 µmol CO2 m-2 s-1) and transpiration rate (2.64 mmol H2O m-2 s-1) and total chlorophyll content (45.25 mg ml-1) was observed in 12 leaves shoot-1 above the bunch while, minimum bunch weight (320.10 g), 50-berry weight (92.55 g), TSS (18.60°B), yield vine-1 (25.60 kg) and juice recovery (65.30%) were observed in 16 leaves above the bunch. However, the leaf area shoot-1 (2760.80 cm2), leaf area vine-1 (69020.00 cm2) and leaf area bunch-1 (878.12 cm2) were found sufficient for quality grape and juice production, which was achieved by maintaining 12 leaves (878.12 cm2) per shoot above the bunch which ensured high-quality grape and juice production in Manjari Medika grape.

Combined Metabolome and Transcriptome Analysis Revealed the Accumulation of Anthocyanins in Grape Berry (Vitis vinifera L.) under High-Temperature Stress.

In grape (Vitis vinifera L.) cultivation, high temperatures (HTs) usually reduce the accumulation of anthocyanins. In order to elucidate the regulatory mechanism of anthocyanin biosynthesis under high-temperature environments, we investigated the effects of HT stress at veraison (5% coloring of grape ears) on fruit coloration and anthocyanin biosynthesis in 'Summer Black' (XH) and 'Flame seedless' (FL) grapevines. Compared to the control group (35 °C), the total anthocyanin content of XH and FL grapes subjected to a high-temperature (HT) treatment group (40 °C) decreased significantly as the HT treatment continued, but showed an upward trend with fruit development. However, the concentration of procyanidins increased significantly following HT treatment but decreased with fruit development. Nonetheless, FL grapes showed some resistance to the HT condition, producing anthocyanin content at ripeness comparable to the control group, demonstrating a greater adaptability to HT conditions than XH grapes. Based on the CIRG index, at stage S4, the fruit of FL was classified as dark red, while XH was classified as blue-black in the control group. Anthocyanin-targeted metabonomics identified eight different types of anthocyanins accumulating in the peels of XH and FL grapes during ripening, including cyanidins, delphinidins, malvidins, pelargonidins, peonidins, petunidins, procyanidins, and flavonoids. Malvidins were the most abundant in the two grape varieties, with malvidin-3-O-glucoside being more sensitive to high temperatures. HT treatment also down-regulated the expression of structural genes and regulators involved in the anthocyanin synthesis pathways. We used the WGCNA method to identify two modules that were significantly correlated with total anthocyanin and procyanidin contents. Among them, MYBCS1, bHLH137, WRKY65, WRKY75, MYB113-like, bZIP44, and GST3 were predicted to be involved in grape anthocyanin biosynthesis. In conclusion, this study conducted in-depth research on the HT inhibition of the biosynthesis of anthocyanins in XH and FL grapes, for reference.

Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines

The aging ability of dry white wines has been increasingly recognized. The present work aimed to identify which sensory features drive their quality assessment by experienced tasters. Individuals assessed several sensory attributes, using dark tasting glasses. Wines originated from the grape varieties Alvarinho, Arinto, Sauvignon Blanc and Pinot Bianco with a wide range of ages. Basic physical–chemical analysis, browning (Abs 420 nm), elemental composition and a partial volatile fraction were also determined. The overall quality scores were a function of complexity and balance and were negatively influenced by the perception of faultiness. The aging process could be associated with a continuous sensory space characterized by a declining perception of freshness and an intensification in the mellowed flavors. Despite their age, wines were characterized by an austere perception caused by their acidity, saltiness, bitterness, smoothness and dryness. Nevertheless, quality scores were similar from the youngest to the oldest tasted wines (17 years old). The exception was a Sauvignon Blanc wine from a recent vintage that was judged as faulty due to the perception of earthiness. Overall, the tasted wines displayed an unexpected aging ability as demonstrated by the difference between the predicted and real wine ages. To improve the recognition of old wines, the metaphor “mellowed by age” is proposed to describe flavors resulting from beneficial aging instead of “oxidized by age”.

Yeast Diversity in Wine Grapes from Japanese Vineyards and Enological Traits of Indigenous Saccharomyces cerevisiae Strains.

Japan has numerous vineyards with distinct geographical and climatic conditions. To the best of our knowledge, there is no comprehensive analysis of the diversity of yeasts associated with wine grapes from Japan. This study aimed to determine yeast diversity in wine grapes from four wine-producing regions in Japan and to evaluate the physicochemical characteristics of wines produced with indigenous Saccharomyces cerevisiae strains isolated from two regions. A total of 2648 strains were isolated from nine wine grape samples. MALDI-TOF MS and 26S rDNA sequence analyses revealed that the strains belonged to 21 non-Saccharomyces yeasts and 1 Saccharomyces yeast (S. cerevisiae). Non-Saccharomyces yeasts were found in high quantities and were highly distributed among the wine grape samples. Differences in the distribution of the identified yeast species were noted among the different wine grape varieties and regions. Indigenous S. cerevisiae strains of different genotypes from different regions exhibit distinct physiological traits. Our findings are expected to enhance our understanding of the local yeasts associated with Japanese vineyards and contribute to obtaining cultures that can provide region-specific organoleptic characteristics to local wines produced in Japan.

Antioxidant capacity and phenolic profile of defatted seed powder derived from organically grown vine crops

Grape seeds derived from winemaking pomace represent a significant waste stream with potential for valorization due to their rich phenolic content. The present study aimed to assess the phenolic composition and antioxidant potency of defatted grape seeds powder (DP) resulting after oil extraction through three different methods (i.e., cold stirring (ST), ultrasound-assisted extraction (US), and microwave-assisted extraction (MW)) from two grape varieties (i.e., Fetească Regală and Merlot) grown under organic farming conditions. The phenolic profile was determined using High-performance liquid chromatography with diode array detection and mass spectrometry operating in electrospray ionization positive mode, while the total phenolic content was determined using an adapted Folin-Ciocalteu technique, The samples' antioxidant properties were determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging ability assessments, as well as Cupric ion reducing antioxidant capacity and Ferric reducing antioxidant power assays. The phenolic qualitative profile differed between the two varieties and was unaffected by the defatting method. Instead, at the level of each variety, significant variations (p<0.05) were observed in the quantity of phenolic compounds, depending on the defatting method. Moreover, the total phenolic content was significantly higher in the MW-DP compared to ST-DP and US-DP (p<0.05), particularly from Fetească Regală grape seeds. The DPPH assay demonstrated the highest antioxidant activity in MW-DP from Fetească Regală. The study underscores the importance of the extraction methods and grape variety on the phenolic profile and antioxidant potency of DP. These findings suggest potential applications in pharmaceuticals, functional foods, and cosmetics, offering sustainable solutions for grape pomace utilization.

Differential regulation of xylem and phloem differentiation in grape berries by GA3 and CPPU

Fruit vascular bundles play a critical role in transporting water and nutrients within fruit, ultimately impacting fruit size and quality. Gibberellic acid (GA) and the synthetic cytokinin forchlorfenuron (CPPU) are commonly used to enhance grape berry size. Understanding their effects on the structure and function of berry vascular bundles could provide new information on the regulatory mechanism of these hormones on grapevine expansion and quality. In this study, the fruitlets of ‘Pinot Noir’ and ‘Einset Seedless’ grape varieties were treated by GA3, CPPU, and a combination of both at two weeks after full bloom. The samples were collected at 20, 40 and 70 days post-treatment. The results showed that all treatments led to an increase in berry size, xylem area, phloem area, the relative abundance of large-diameter grade vessels (>6 μm), the corresponding xylem area-specific hydraulic conductivity, and water absorption in both grape varieties. Specifically, CPPU favored an increase in phloem area, while GA3 primarily increased the xylem area. The combined application had a strong effect on both xylem and phloem area. RNA-seq analysis revealed that all treatments induced variations in the expression levels of multiple hormone signal components and genes related to vascular development. GA3 treatment mainly influenced some specific transcription factors involved in xylem differentiation, while CPPU and the combination treatment induced a wide range of genes related to vascular cambium initiation, proliferation, and differentiation of phloem and xylem vessels. Overall, our findings suggest that GA3 played a significant role in xylem differentiation, whereas CPPU had a major impact on both phloem and xylem differentiation in grape berries. These results lay the groundwork for further research the precise regulation of fruit vascular development under GA3 and CPPU treatments.

Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening

The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate from nonvolatile precursors. In this study, an analytical approach previously developed for red winegrapes was adapted to assess the “aroma potential” of Riesling from two vineyards in Essenheim and Durbach, Germany, during the 2022 vintage, by extracting and hydrolyzing aroma precursors in an anoxic model wine matrix. Following sensory and chemical analyses of the hydrolysates using flash profiling and gas chromatography, a multiple factor analysis revealed vineyard- and ripening-dependent changes to aroma, even after total soluble solids had plateaued. As samples matured, green apple and fresh/vegetal aromas were prominent among the Durbach hydrolysates, likely due to persistent concentrations of hexanol. Hydrolysates from both vineyards nonetheless developed more pronounced citrus fruit, tropical fruit, and floral aromas, reflecting increased concentrations of various norisoprenoids and terpenoids. Findings suggest delaying harvest past technological maturity could confer greater aromatic intensity and complexity. The analytical approach used here appears promising for future studies on other grape varieties and other factors that could influence aroma, such as viticultural practices and environmental conditions.

БИОХИМИЧЕСКАЯ ХАРАКТЕРИСТИКА ТЕХНИЧЕСКИХ ГИБРИДОВ ВИНОГРАДА СЕЛЕКЦИИ АЗОСВиВ

The aim of the study is to investigate new hybrid grape forms by their main biochemical parameters with the prospect of obtaining new high-tech varieties from them. The paper presents the results of scientific studies of biochemical parameters of new technical hybrid grape forms. These forms were obtained by breeders of the Anapa Zonal Experimental Station of Viticulture and Winemaking, a branch of Federal State Budget Scientific Institution North Caucasian FSC of Horticulture, Viticulture, Wine-making (AZOSViV, a branch of the North Caucasus FSC for Horticulture, Viticulture and Winemaking) and are characterized by late ripening, high productivity, winter hardiness and phylloxera tolerance. Biochemical analysis of the berry must of the studied hybrids was carried out at the institute. Sugars, titratable acids, ammonium compounds, cations and organic acids were studied. The technical grape variety of late ripe-ning Krasnostop Anapsky was used as a control for a comparative analysis of the main biochemical cha-racteristics. A pressing issue for breeders has always been the creation of new sustainable and high-tech grape varieties with their subsequent recommendation for implementation in the production process. The research results showed that the studied hybrids 59-39 and 62-23 annually have stable yields, high sugar accumulation compared to the control variety: 59-39 – 24.2 g / 100 cm3, 62-23 – 24.1, control – 24.0 g/100 cm3. The content of ammonium compounds in hybrid forms is small and comparable to the control. For example, in form 59-39, the content of ammonium compounds is 20 mg/dm3, which is at the level of the control variety. The concentration of metal cations in the juice of berries indicates a high content of these compounds in the soil. The content of potassium in the must is especially high. The studied hybrid forms of grapes have prospects for further study in order to obtain a new variety.

Residual effect of biochar on microbial biomass and enzyme activities of soil cultivated with grape varieties: a two -year field assessment

Biochar has received increasing attention as a soil conditioner, being known for its ability to confer numerous benefits to the soil. Derived from the thermal decomposition of organic materials under low levels of oxygen, biochar concentrates essential nutrients and carbon while having low carbon dioxide emissions. Our hypothesis is that biochar applied as a top dressing can improve soil microbial attributes even after two years in a soil cultivated with different grape varieties. To test this hypothesis, we conducted a field experiment using different doses of cashew wood biochar applied to two grape varieties and evaluated its residual effect on microbial biomass and soil enzymatic activities. The design used was a randomized block design, in a 4 x 2 factorial scheme, with five replications: four doses of biochar (0, 5, 10 and 15 ton ha-1) and two grape varieties (Cabernet sauvignon and Malbec). Soil collection was carried out at a depth of 0-20 cm, to evaluate total organic carbon, microbial biomass carbon and soil enzymatic activities. Our findings revealed that the effect of grape varieties on soil biological properties was more pronounced than the biochar dose, indicating that there is a small residual effect of biochar doses after 2 years of application. Overall, our study provides important insights into the residual effect of biochar on soil microbial attributes and is considered an ecologically sustainable alternative, as it solves the problem of waste reuse and provides a disposal that brings benefits to soil properties.

Evaluation of the potential of the Johanniter grape variety for high-quality winemaking in the Lower Don region

Evaluation of the potential of the Johanniter grape variety for high-quality winemaking in the Lower Don region

A precise grape yield prediction method based on a modified DCNN model

This paper presents an innovative method for predicting grape yield using a modified deep convolutional neural network (M−DCNN). This approach integrates advanced image processing techniques with deep learning algorithms to analyze high-resolution images of vineyards, enabling precise yield quantification. The M−DCNN model incorporates novel convolutional layers and activation functions to enhance accuracy and generalization capabilities. Extensive experiments were conducted using a varied dataset of grape varieties and vineyard conditions. The method involves image processing to identify grape clusters and monitor their growth at different stages. We evaluated the performance of several algorithms, including K-nearest neighbors (KNN), multinomial logistic regression (MLR), support vector machines (SVM), random forests (RF), deep convolutional neural network (DCNN), and M−DCNN, throughout the training and testing phases. The M−DCNN achieved the highest training accuracy at 97.35%, which represents a 0.85% improvement over the standard DCNN. Furthermore, in detecting grape berries, our method attained an average F1 score of 73.32% and coefficients of determination exceeding 0.98, showcasing high accuracy and precision. The results indicate that the M−DCNN model surpasses traditional yield estimation methods and existing machine learning models, affirming its potential to significantly enhance precision agriculture. This method offers a robust tool for accurate grape yield forecasting, facilitating informed decision-making in viticulture.

Leaf Area Influences Photosynthetic Activities, Raisin Yield and Quality in Manjari Kishmish Grape Variety

The ideal leaf area is essential for optimizing photosynthesis and resource distribution, which improves both yield and quality. Leaf retention is a cultural practice that involves maintaining definite number of leaves above the bunch to optimize photosynthetic efficiency and fruit quality. The experiment was conducted at the ICAR-National Research Centre for Grapes with different treatments of number of leaves above the bunch (10, 12, 14, 16 and >16 leaves). The parameters measured included leaf area, photosynthetic rate, stomatal conductance, transpiration rate, bunch weight, berry quality and raisin recovery. The results revealed that retaining 14 leaves above bunch with leaf area of 1066.33 cm2 resulted in maximum bunch weight (365.00 g), 50-berry weight (123.31 g), yield/vine (23.72 kg) and raisin recovery (26.54 %) while, minimum bunch weight (300.00 g), 50-berry weight (103.48 g), yield/vine (19.20 kg) and raisin recovery (24.35 %) were observed in more than16 leaves above the bunch. However, the leaf area/shoot (2888.00 cm2), leaf area/vine (69312.00 cm2), leaf area/bunch (1066.33 cm2) and leaf area/g berry weight (2.92 cm2/g) were found sufficient for high quality grape and raisin production in a vine spaced at 9 X 5 feet distance which was achieved through 14 leaves above the bunch in Manjari Kishmish grape. It is therefore recommended to maintain approximately 14 leaves above the bunch in Manjari Kishmish that will help to maximize photosynthetic efficiency, enhance leaf area distribution and support higher yield, raisin and better berry quality.

Postharvest dehydration of red grapes: impact of temperature and water-loss conditions on free and glycosylated volatile metabolites of exocarp and epicarp of Nebbiolo and Aleatico varieties.

Postharvest dehydration affects the metabolism of grapes, impacting odorous secondary metabolites and therefore the features of the corresponding passito wines - high-quality products with winemaking practices linked to specific territories and related autochthonous grape varieties. Water loss and temperature conditions are the main variables of the dehydration process. This study assessed how they impacted the patterns of free and glycosylated volatile organic compounds (VOCs) of the exocarp (pulp) and epicarp (skin) in Nebbiolo and Aleatico, a neutral and semi-aromatic red grape variety, respectively. Dehydration parameters were set in tunnel conditions, and VOCs were quantitatively analyzed by solid phase extraction-gas chromatography-mass spectrometry. For Nebbiolo grapes, weight loss had a greater impact on free volatiles than dehydration temperature, with a 20% weight loss increasing total VOCs in both exocarp and epicarp. Low temperature (10 °C) significantly increased (P < 0.05) the glycosylated VOCs' terpene content. In Aleatico grapes, weight loss was key in modulating free volatiles, with 30% weight loss and 15 °C leading to significant increases in VOCs, especially exocarp terpenes, acids and benzenoids. More stressful dehydration (30% weight loss at 25 °C) resulted in higher aroma precursor concentrations. These findings can assist passito wine production in preserving varietal aromas of original grapes trough optimized dehydration conditions, preventing sensory homologation occurring because of strong uncontrolled dehydration. They can also promote optimization of energy consumption, thus fostering financial and environmental sustainability. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The Metabolomic Profiling of the Flavonoid Compounds in Red Wine Grapes and the Impact of Training Systems in the Southern Subtropical Region of China.

Flavonoids play an important role in forming wine grapes and wine quality characteristics. The flavonoids of three winter red wine grapes, Yeniang No. 2 (YN2), Marselan (Mar), and Guipu No. 6 (GP6), were analyzed by ultra-high-performance liquid chromatography-triple quadrupole mass spectrometry (UPLC-QQQ-MS). Furthermore, the flavonoids in GP6 grapevines using two types of training systems, namely, trellis (T) and espaliers (E), were also compared in this study. Overall, 196 flavonoid metabolites, including 96 flavones, 38 flavonols, 19 flavanones, 18 polyphenols, 15 anthocyanins, 7 isoflavones, and 3 proanthocyanidins, were identified. The flavonoid profiles were remarkably different among these three grape varieties, while they did not change much in the GP6 managed on trellis and espaliers. Grape varieties with different genetic backgrounds have their own unique flavonoid profiles. Compared with Mar-T, isoflavones and flavonols presented higher contents in GP6-T and YN2-T, which mainly contain glycitein, genistin, calycosin, kaempferide, isotrifoliin, and ayanin. The anthocyanin content was significantly higher in YN2-T than in the other two varieties. YN2 and GP6-T present a more stable color, with significantly more acetylated diglucosides and methylated anthocyanins in YN2-T and GP6-T than in Mar-T. Notably, GP6 had more varied flavonoids and the better characteristics to its flavonoid profile out of these three varieties, due to it containing a higher number of anthocyanins, flavone, and flavonols and the greatest number of different flavonoid metabolites (DFMs), with higher contents than YN2 and Mar. Compared with the trellis training system, the espaliers training system increased the content of flavonoids detected in GP6 grape berries; however, the composition of flavonoids strictly depends on the grape variety.

MECHANICAL PROPERTIES OF SEVERAL LOCAL AND INTRODUCED GRAPE VARIETIES: RESEARCH AND EVALUATION OF THEIR TECHNOLOGICAL SUITABILITY

The article presents the findings from a study evaluating the morphological, biological and technological characteristics of various table and technical grape varieties cultivated in the Republic of Azerbaijan. The research adhered to the descriptors of the International Organization of Vine and Wine (OIV). The study reveals a wide range in the size of grape bunches, with medium, large and small bunches being predominant. Notably, the local and introduced varieties Arna-grna, Khindogny, Hamashara, Shirvanshahy and Moldova exhibited superior morphological traits such as mass, volume and size of bunches. Juice yield, a key indicator of technological suitability, ranged from 45.5% to 80.0%. The Shiraz variety had the lowest juice yield (45.8%), whereas the Moldova (76.8%) and Uni Blanc (80.0%) varieties had the highest. Most varieties had small berries, but Arna-grna (481 g), Gyanjavi (341 g) and Moldova (317 g) were considered medium. The sugar content in the berries was categorized as average, high or very high, with Shirvanshahy having the highest sugar content (25.0 g/100 cm3). The titratable acidity of the varieties was low to average, while the active acidity was mainly low.

Elevating Skincare Science: Grape Seed Extract Encapsulation for Dermatological Care.

The skin is the largest organ in the human body and serves multiple functions such as barrier protection and thermoregulation. The maintenance of its integrity and healthy structure is of paramount importance. Accordingly, technological advances in cosmetic sciences have been directed towards optimizing these factors. Plant-derived ingredients have been explored for their bioactivity profiles and sustainable sources. Grape by-products contain a group of bioactive molecules that display important biological activities. Nonetheless, many of these molecules (e.g., phenolic compounds) are unstable and susceptible to degradation. So, their encapsulation using nano/microsystems (i.e., microdispersions) has been explored as a promising solution. In this work, two grape seed extracts were obtained, one from a single grape variety (GSE-Ov) and another from a mix of five grape varieties (GSE-Sv). These extracts were analysed for their antioxidant and antimicrobial activities, as well as their chemical composition and molecular structure. The extract that showed the most promising properties was GSE-Ov with a DPPH IC50 of 0.079 mg mL-1. This extract was encapsulated in soy lecithin microdispersions coated with pectin, with an encapsulation efficiency of 88.8%. They showed an in vitro release of polyphenols of 59.4% during 24 h. The particles displayed a zeta potential of -20.3 mV and an average diameter of 13.6 µm. Microdispersions proved to be safe under 5 and 2.5 mg mL-1 in HaCaT and HDF cell models, respectively. Additionally, they demonstrated anti-inflammatory activity against IL-1α when tested at 2 mg mL-1. This work enabled the valorisation of a by-product from the wine industry by using natural extracts in skincare products.