From: Transcriptional analysis of late ripening stages of grapevine berry
Harvest year | 2005 | 2006 | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Wine stage | DMU | BW | DMU | BW | ||||||||
Harvest date | TH-7 | TH | TH+10 | TH-7 | TH | TH+10 | TH-7 | TH | TH+10 | TH-7 | TH | TH+10 |
Total sugar content (densimetric titration, g/L) | 170.0 | 183.0 | 193.0 | - | - | - | 173.0 | 180.0 | 192.0 | - | - | - |
Alcohol content (densimetric titration, % vol) | 10.1 | 10.9 | 11.4 | - | - | - | 10.3 | 10.7 | 11.4 | - | - | - |
pH | 3.0 | 3.1 | 2.9 | 3.1 | 3.1 | 3.2 | 2.9 | 3.1 | 3.1 | 3.1 | 3.1 | 3.2 |
Total acid content (potentiometric titration, g H2SO4/L) | 7.0 | 6.2 | 5.6 | 5.0 | 4.6 | 4.1 | 8.3 | 7.3 | 6.2 | 5.1 | 4.7 | 4.1 |
Total enzymatic SO2 content (Lisa method, mg/L) | 13.0 | 29.0 | 29.0 | 33.0 | 37.0 | 49.0 | 34.0 | 20.0 | 29.0 | 37.0 | 37.0 | 49.0 |
Tartaric acid (g/L) | 7.0 | 7.6 | 6.2 | 3.7 | 3.3 | 2.9 | 6.8 | 7.4 | 8.9 | 3.5 | 2.5 | 2.7 |
L-malic acid (g/L) | 5.3 | 4.8 | 3.6 | - | - | - | 5.5 | 5.4 | 5.4 | - | - | - |
Total sugar: total acid ratio | 24.3 | 29.5 | 34.5 | - | - | - | 20.8 | 24.6 | 31.0 | - | - | - |
Total nitrogen (mg N/L) | 227.0 | 261.0 | 237.0 | 138.0 | 203.0 | 198.0 | 454.0 | 223.0 | 222.0 | 171.0 | 197.0 | 186.0 |
Ammoniacal nitrogen (Lisa method, mg N/L) | 42.0 | 41.0 | 59.0 | - | - | - | 49.0 | 47.0 | 34.0 | - | - | - |
Glucose + fructose (Lisa method, g/L) | - | - | - | 0.8 | 0.9 | 0.9 | - | - | - | 0.8 | 0.8 | 1.1 |
Abs atomic potassium (mg/L) | 1310.0 | 1100.0 | 1480.0 | 565.0 | 477.0 | 484.0 | 1603.0 | 1563.0 | 1823.0 | 503.0 | 563.0 | 502.0 |
Abs atomic calcium (mg/L) | 82.0 | 57.0 | 53.0 | - | - | - | 47.0 | 99.0 | 80.0 | - | - | - |
Serine (%) | 7.2 | 7.1 | - | - | - | - | 9.8 | 6.8 | - | - | - | - |
Threonine (%) | 4.5 | 4.1 | - | - | - | - | 0.6 | 0.6 | - | - | - | - |
Asparagine (%) | 0.9 | 1.0 | - | - | - | - | 1.1 | 1.0 | - | - | - | - |
Glutamine (%) | 11.5 | 8.2 | - | - | - | - | 19.8 | 17.1 | - | - | - | - |
Proline (%) | 28.3 | 36.7 | - | - | - | - | 26.8 | 35.5 | - | - | - | - |
Alanine (%) | 19.5 | 13.9 | - | - | - | - | 17.8 | 16.0 | - | - | - | - |
y-aminobutyric acid (%) | 6.4 | 5.0 | - | - | - | - | 5.0 | 5.9 | - | - | - | - |
Arginine (%) | 5.5 | 4.5 | - | - | - | - | 9.0 | 7.6 | - | - | - | - |