Scientific Papers Series B Horticulture

etween 182-212 g/l, the lowest value beingmeasured for the variety Feteasca regala andthe highest value been seen in Italian Riesling.In case of the varieties for red wines themaximum weight of 100 berries was reachedby the grapes of Mamaia variety, whichweighed 220 g at September 10 (Figure 4).From the beginning of ripening to full maturitythe 100 berries gained 64 g, and after that, untilthe harvesting date (September 18) they lost amere 2 g.Figure 1. Evolution of the concentration of sugar for thevarieties for white winesIn case of the red varieties (Figure 2) theconcentration of sugars at full maturity variedbetween 192 and 219 g/l, the lowest valuebeing seen in Cabernet Sauvignon and thehighest value measured for Merlot and Pinotnoir.Figure 4. Evolution of the weight of 100 berries for thevarieties for red winesUnder the conditions of the Murfatlarviticultural center the fastest decrease of acidity(the steepest slope on the graph) was observedat the white varieties for the variety ItalianRiesling – from 23.7 g/l to 5.2 g/l (Figure 5).The mildest slope (the slowest decrease) wasrecorded for the variety Feteasca regala, from14.0 g/l to 5.0 g/l.Figure 2. Evolution of the concentration of sugar in thevarieties for red winesThe maximum weight of 100 berries of whitevarieties (Figure 3) was attained in grapes ofColumna variety (163 g on September 10).That means that from the beginning of ripeningto full maturity the weight of 100 berriesincreased with 94 g. Afterwards, untilharvesting, the grapes lost some weight so that100 berries weighed 7 g less than at fullmaturity.Figure 5. Evolution of total acidity for the varieties forwhite winesIn case of the varieties for red wines (Figure 6),the steeps slope of the graph of acidity wasobserved for Cabernet Sauvignon, from 20.3 g/lto 5.5 g/l, and the mildest slope was recordedfor the Mamaia variety, from 8.5 g/l to 5.6 g/l.Figure 3. Evolution of the weight of 100 berries for thevarieties for white wines395