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Evaluating the quality of the tablegrape varieties obtained and cultivated in the vineyard Ştefăneşti – Argeş

Published in Scientific Papers. Series B. Horticulture, Vol. LVI
Written by Adriana COSTESCU, Liviu DEJEU, Camelia POPA

Grapes as a food product can be evaluated qualitatively within the context of a complex system of physical, chemical, microbiological and sensory determinations. The tablegrapes are named according to the International Organisation of Vine and Wine, the fruit of the vine with the special destination to be consumed fresh, and which can be obtained from special varieties created for this purpose. The grapes destined to be consumed fresh are gathered at commercial maturity, when the quality is optimal and a good storage capacity can be ensured. At ripening, the ideal would be that production should represent a very high percentage from the total production. The qualitative properties are mostly dependent on the genetic characteristics of the respective variety. These characteristics can be influenced negatively or positively by the corresponding technological links. This paper presents the results obtained in the vineyard ùtefaneúti-Argeú as regards the fertility, the productivity, the quality and the quantity of the tablegrape crop for the varieties: Argessis, Auriu of ùtefaneúti, Augusta, Muscat d'Adda and Victoria. During the period 2010-2011 these varieties registered at commercial maturity, a sugar content between 180-225g/l; the gathering period had been spaced out beginning with 15.08. until 25.10. The variety Argessis distinguished through the biggest production of 15t/ha and the most agreeable shape of the grapes.

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