Scientific Papers Series B Horticulture

Figure 1. Prima Cl. 1022 varietyThe advantages in terms of the content of totalsugars, which recorded higher values. Insteadthe weight of 100 grains and total aciditytitrable were smaller. Varieties of table grapesaccumulates usually, lower levels of sugars, atthe consumption maturity.In this year the content of sugars exceeded thevalue of 152 g/l in all varieties, from theTransilvania variety, to 241 g/l. The lowersugar content of 152 g/l was recorded thePrima Cl. 1022 variety, which has reachedmaturity early consumption, to date 15.07.2012.Table 4. The viability of buds at the entrance of vegetation and vigour all the different varieties of vines with tablegrapes in the 3rd year of the plantingVarietyThe viability of the budat the entrance ofvegetation%Sum of totalannual increases(cm/vine)Number of eyesformationed on thevineNumber of shoots with a diametergreater than 6 mm, in the course ofa year mm/vineSilvania 95 625 64 3Timpuriu de Cluj 100 658 66 5Muscat de95 788 82 5HamburgTamina 68 826 86 5Somean 92 690 72 5Splendid 100 770 67 5Napoca 92 818 64 3Otilia 84 790 74 4Victoria 84 1364 84 4Prima Cl. 1022 87 898 65 5Coarn neagrselecionat90 1124 85 5Muscat deHamburg Cl. 20290 1068 80 5Transilvania 100 1256 99 5A sugar content of over 200 g/l were recordedand the varieties Otilia (204,5 g/l), Muscat deHamburg (214,1 g/l). A sugar content of morethan 180 g/l have been Tamina and Coarnneagr selecionat (184,3 g/l), Somean(185,4 g/l) and Timpuriu de Cluj (192,8 g/l). Alower potential of sugar, along with the PrimaCl. 1022, are Napoca (162 g/l).Climatical conditions influenced the negativeweight of 100 grains of grapes specially to latematuring varieties. The varietiy which hasrecorded the lowest weight, 167 g,was Silvania and the variety with the highestweight was the Tamina, 661 g. Wereemphasized the Victoria (648 g) andTransilvania (616 g) varieties. Varieties with aweight of 100 grains smaller are Silvania,226Somean, Napoca, Timpuriu deCluj. Total titrable acidityexpressed in g/l H 2 SO 4 , decreased due to veryhigh temperatures and drought in allvarieties studied, with values between 2.1 and4.2 g/l H 2 SO 4 . The lower the value of the totaltitrable acidity was the Silvania variety (2.1 g/lH 2 SO 4 ). Higher values, which have contributedto a more balanced taste, were recorded atTransilvania and Tamina varieties (4 g/lH 2 SO 4 .Lower values of total titrable acidity registeredat varieties Timpuriu de Cluj (2,15 g/l H 2 SO 4 ),Napoca (2,25 g/l H 2 SO 4 ) and Victoria (2,8 g/lH 2 SO 4 ).