QUANTITATIVE ANALYSIS OF SOLUBLE AND INSOLUBLE FORMS OF PECTIN SUBSTANCES IN GRAPES IN DIFFERENT PHASES OF VEGETATION

Authors

  • Vano Shiukashvili Doctor of Food Technology, Chief Winemaker at JSC “Corporation Kindzmarauli”
  • Nino Vephkhishvili Doctor of Food Technology, Associate Professor
  • Mariam Khositashvili Doctor of Technical Sciences, Professor Department of Agriculture and Chemistry, Iakob Gogebashvili Telavi State University. Telavi, Georgia

Keywords:

Pectin substances, protopectin, hydropectin, veraison

Abstract

It is quite important to study the dynamics of the accumulation of pectin substances in grapes in order to regulate the grape must and wine conditions and to increase the quality. Quantitative content of soluble and insoluble pectin substances was determined in the grape clusters of some varieties of Georgian industrial vine according to the vegetative phases. Based on the quantitative data of the experiment, the process of the destruction of protopectin in the cluster and the accumulation of hydropectin in the juice was determined, which is followed by softening and ripening of the grape seed. This process is carried out with more or less intensity in different varieties and origins of grapes

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Published

2021-06-15

Issue

2021: 7th GCCSA

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.