Comparative oenological characteristics of wines from seedless coloured hybrid forms and vine varieties (Vitis vinifera L.)

Venelin Roychev1, Hristo Spasov2, Milena Tzanova3, Neli Keranova1 and Dimitar Dimitrov4
1 Agricultural University, 4000 Plovdiv, Bulgaria
2 University of Food Technology, 4000 Plovdiv, Bulgaria
3 Trakia University, 6000 Stara Zagora, Bulgaria
4 Institute of Viticulture and Enology, 5800 Pleven, Bulgaria


Roychev, V., Spasov, H., Tzanova, M., Keranova, N. & Dimitrov, D. (2024). Comparative oenological characteristics of wines from seedless coloured hybrid forms and vine varieties (Vitis vinifera L.). Bulg. J. Agric. Sci., 30(1), 151–162

A comparative technological study of wines from four seedless coloured hybrid vine forms – 30/2, 30/3, 30/10, 31/9 and the varieties – Syrah clone 174, Sangiovese, Marselan and Regent. It was found that on the content of trans-resveratrol, quercetin and antioxidant activity of wine, all studied hybrid forms are superior to Sangiovese and inferior to Syrah-clone 174. With a high degree of balance and stability of environmental conditions of the varieties are Syrah-clone 174, Marselan and Regent, and of the hybrid forms – 30/10 and 30/2. Various representatives of the volatile aromatic composition have been identified in the studied wines, belonging to the groups of higher alcohols, esters and terpenes, acetaldehyde and methanol. The total quantitative presence of volatile compounds is higher in the wines of the hybrid forms compared to those of the control varieties. The content of sugars and acids in grapes, and alcohol and sugars in wine in hybrid forms and varieties does not differ significantly. The amounts of extract, titratable acids, anthocyanins are higher in hybrid forms. The highest amount of total phenols is observed in the wine of 30/10 – 3295.66 mg/dm3, and the lowest in Sangiovese – 2060.91 mg/dm3. With the highest organoleptic evaluation is the wine from Syrah clone 174 – 86.0, and from the seedless coloured hybrid forms are 30/10 – 83.0 and 30/3 – 80.0. It is possible through staged sexual hybridization to create seedless coloured varieties suitable for the production of quality wines, characterized by high taste characteristics, nutritional and medicinal value.

Keywords: seedless coloured hybrid forms; vine varieties; wine; comparative technological; ecological and tasting characteristics

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