Identification of low molecular organic acid content in the peels of some local sorts of red grapes in Vayots Dzor Marz at ripening and dead-ripe stage
2009
Harutyunyan, A., State Agrarian University of Armenia, Yereva (Armenia) | Hayrapetyan, S., State Agrarian University of Armenia, Yerevan (Armenia) | Grigoryan, H., State Agrarian University of Armenia, Yerevan (Armenia) | Harutyunyan, F., Scientific Center of Viticulture, Vinemaking and Pomiculture. Yerevan (Armenia)
RP-HPLC method was used to determine the changes of organic acids in the peels of Areni Black, Tzot, Yeghegnadzore N1 red grape sorts. It has been found out that the content of organic acids is closely related to the degree of maturity and for a certain period it reaches to the maximum after which it begins to decrease. On the basis of obtained chromatograms, the comparative ratio of organic acid content to the content of tartaric acid was calculated and presented as new criteria for the determination of the changes in organic acid content in different parts of the grapesdue to maturity.
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Эту запись предоставил Armenian National Agrarian University