Scientific Papers Series B Horticulture

important elements of quality grape-vine. Ofcarbohydrates, monosaccharides are the mostimportant because it represents over 95% of thetotal sugars accumulate in the grapes and themonosaccharides glucose and fructose are themost representative (Tardea C., 2000). Tablegrape varieties relationship between the twomain sugars (glucose and fructose) should be infavor of glucose (Ardelean M., 1986).New marketing standards for table grapes cameinto force in the EU in 2008, as a result of theEuropean Commission Regulation no.1221/2008. Table grapes can be divided intothree categories:- Extra. The grapes in this class must be ofsuperior quality to shape, development andcoloring typical of the variety, allowing theproduction area and have no defects. Berriesmust be firm, firmly attached to the pedicel,evenly covered the cob and bloom;- Category I. Grapes must be of good quality,take shape, typical of the variety,corresponding to the production area. Berriesmust be firm, firmly attached to the pedicel andcovered with bloom. Grains may have someslight defects that do not impair normalappearance, quality, keeping quality andpresentation in the package of the product:slight defects of shape, color and burns causedby the sun, but affects only the skin.- Category II includes grapes that can not beclassified in the higher classes, grapes mayshow slight defects in shape, development andcoloring, provided these do not impair theessential characteristics of the variety, allowingfor the production. Berries must be firm andsufficiently attached to pedicel and, if possible,covered with bloom. Assigned to clusters maybe less uniform than in other categories. Grainsmay have the following defects, provided theyretain their essential characteristics as regardsthe quality, keeping quality and presentation:defects of form, color, light skin burns in thesun, slight bruising, slight skin defects.RESULTS AND DISCUSSIONSTable grape varieties are generally growingvarieties with high force, high productionpotential and a lower capacity to accumulatesugars in the beans. This indicator of thequality of significance in that, in the case ofgrapes for fresh consumption, taste qualities are184given by a balance between sugar content andacidity must.Groups of varieties are found higheraccumulation of sugars in varieties withmedium production potential. Late maturingvarieties, those with high production potentialand high growth force accumulates loweramounts of sugars. In 2012, a year rich inresources heliothermal varieties studied haveaccumulated large quantities of sugars from thegrapes recorded. Between 2010 and 2011,normal in terms of climate, accumulation ofsugars were low, and because the higherproduction of grapes obtained (Table 2).Table 2. Sugars values in table grape varieties cultivatedat INCDBH Stefanesti-ArgesSUGARS g/lVARIETY2010 2011 2012Argessis 140,3 138,5 155,2Auriu de Stefanesti 140,2 140,9 146,3Augusta 137,8 139,4 143,2Muscat Adda 130,4 127,9 137,8Perlette 10St 145,2 156,1 164,0Muscat Adda 22St 140,5 145,2 198,0Canner 140,8 150,1 169,0For all varieties studied, the highest amounts ofsugars accumulated in 2012 and lowest in 2010(Table 1). This variation in sugar content ofwine is determined mainly by the production ofgrapes, leaf area on each block. Such sugarsthat have accumulated grapes during the threeyear study ranged from 130.4 to 140.8 in 2010,127.9 to 140.9 in 2011 and 137.8 to 198, 0 in2012.Titrable acidity of the must expressed in g / lH2SO4 was determined at full maturity of thegrapes. Although the specific climaticconditions vineyard Stefanesti-Arges, aciditygrape varieties of wine grape vines usuallyremains sharp, high temperatures in recentyears indicate qualitatively affect thisconsiderably. Thus, in 2012, due to hightemperatures, acidity showed lower values,especially in the early and mid-maturingvarieties such as Augusta and golden ArgessisStefanesti and in 2010 and 2011, whentemperature and insolation values were closethe annual average, titrable acidity was thecharacteristic varieties tested (Costescu A.,2012) (table 3).