Table 1.
Yield, titratable acidity (TA), sugar content (SC), caftaric (CFA), and coutaric acid (CUA) concentration of verjuice obtained by different grape varieties during green berries maturation. Values represent the mean averages (n = 3) and standard deviation (in brackets).
| Variety | BBCH Code | Yield (%) | TA (g/L) 1 | SC (g/L) | CFA (mg/L) | CFA Purity (%) 2 | CUA (mg/L) | CUA Purity (%) 2 |
|---|---|---|---|---|---|---|---|---|
| CH | 75 | 57.4 (0.3) | 28.2 (0.4) | 7.3 (0.6) | 412.1 (12.2) | 44.9 (3.1) | 50.1 (2.8) | 11.6 (1.3) |
| CH | 77 | 57.3 (2.5) | 35.1 (1.0) | 8.0 (1.0) | 230.4 (39.4) | 46.8 (2.9) | 58.8 (5.6) | 11.5 (1.5) |
| CH | 79 | 63.1 (1.6) | 42.6 (3.6) | 9. 7 (0.6) | 173.1 (16.7) | 48.7 (0.6) | 14.3 (4.0) | 11.1 (1.1) |
| CH | 81 | 66.1 (1.0) | 33.3 (3.6) | 53. 7 (16.0) | 257.5 (25.7) | 47.3 (3.4) | 70.5 (4.0) | 11.42 (1.3) |
| GL | 73 | 50.8 (1.1) | 32.6 (1.3) | 9.0 (0.1) | 295.8 (7.6) | 61.2 (3.0) | 23.5 (9.3) | 8.0 (0.2) |
| GL | 75 | 46.0 (0.7) | 41.8 (0.7) | 11.7 (0.6) | 272.5 (19.6) | 67.6 (2.8) | 50.2 (10.5) | 6.36 (1.4) |
| GL | 77 | 52.5 (0.9) | 40.5 (0.7) | 11.7 (0.6) | 165.1 (1.4) | 62.4 (7.0) | 36.6 (7.7) | 7.6 (0.5) |
| GL | 79 | 55.1 (0.3) | 39.5 (0.9) | 27.0 (2.7) | 179.8 (5.8) | 63.3 (1.0) | 23.0 (2.0) | 7.3 (0.2) |
| ME | 75 | 54.7 (2.8) | 29.6(0.6) | 8.3 (0.6) | 207.0 (40.4) | 52.4 (0.9) | 54.2 (8.8) | 7.2 (0.2) |
| ME | 77 | 59.7 (0.9) | 38.4 (0.1) | 10.0 (0.1) | 296.1 (34.1) | 50.9 (4.1) | 18.5 (7.6) | 8.2 (0.2) |
| ME | 79 | 62.3 (1.3) | 42.5 (0.7) | 11.0 (1.0) | 222.8 (20.3) | 58.3 (6.6) | 28.1 (7.3) | 6.2 (0. 8) |
| ME | 81 | 64.9 (1.6) | 34.8 (2.6) | 36.3 (5.9) | 154.0 (13.1) | 48.7 (6.9) | 36.5 (9.1) | 7.5 (0.9) |
| PN | 77 | 52.1 (2.3) | 27.80 (0.6) | 7.0 (0.1) | 161.6 (15.9) | 59.8 (3.4) | 13.3 (2.0) | 8.9 (0.6) |
| PN | 79 | 56.7 (1.4) | 38.9 (0.1) | 7.7 (0.6) | 211.1 (6.3) | 58.4 (9.7) | 47.2 (5.5) | 11.7 (2.1) |
| PN | 81 | 58.3(2.8) | 45.7 (0.2) | 21.0 (0.1) | 267.4 (33.5) | 63.0 (1.4) | 21.9 (2.2) | 8.2 (0.5) |
| PN | 83 | 60.7 (1.6) | 35.8(1.0) | 43.7 (3.1) | 192.9 (10.8) | 57.8 (4.8) | 22.6 (6.1) | 8.1 (0.6) |
| SG | 73 | 55.2 (2.2) | 32.4 (1.1) | 7.0 (0.1) | 119.6 (17.6) | 59.7 (4.9) | 30.5 (7.4) | 16.3 (1.5) |
| SG | 75 | 57.1 (3.0) | 36.5 (0.5) | 8.0 (0.1) | 118.9 (11.0) | 56.3 (6.5) | 15.5 (5.2) | 13.6 (0.4) |
| SG | 77 | 56.3 (2.4) | 38.3 (0.1) | 11.3 (0.6) | 182.6 (30.8) | 59.8 (1.7) | 33.3 (3.1) | 12.7 (0.1) |
| SG | 79 | 60.7 (3.2) | 33.7 (1.5) | 36.3 (4.0) | 212.4 (0.5) | 50.8 (6.6) | 21.3 (2.8) | 12.6 (1.7) |
1 Titratable acidity is expressed as Tartaric acid equivalents. 2 Hydroxycinnamic acid purity is calculated as the ratio between acid peak area and the total of peaks area at 280 nm.