Dynamics of partitioning of major sugars, total phenols and flavonoids in the juice of seven wine grape (Vitis spp.) cultivars during different stages of berry development

  • Shafia Bashir
  • Nirmaljit Kaur
  • N. K. AroraEmail author
Original Article


The juices of seven grapevine (wine) cultivars grown in the Fruit Research Farm, Department of Fruit Science, PAU Ludhiana, were analyzed for sugar, phenol and flavonoids at four different stages of berry development, in 2015 and 2016. When the unripe berries were almost in full size, the glucose, fructose and sucrose contents ranged from 1.650–4.433 g/100 ml, 1.030–2.940 g/100 ml and 0.063–1.043 g/100 ml in the year 2015 and 1.500–3.760 g/100 ml (2016), 0.703–2.757 g/100 ml and 0.023–1.030 g/100 ml in the year 2016, while the level of phenols and flavonoids was very low. At verasion sugar content increased slightly. However dramatic changes in all genotypes were recorded after verasion. In the final analysis the total sugar content varied from 20.293 g/100 ml (CBR)–26.087 g/100 ml (Merlot) in the year 2015 and 17.750 g/100 ml (Carolina Black Rose)–24.337 g/100 ml (Merlot) n the year 2016, and the phenol and total flavonoid content of mature berries range from 3.070 g/100 ml (Merlot)–4.967 g/100 ml (H-144) in the year 2015 and 2.296 g/100 ml–4.453 g/100 ml (H-144) in the year 2016. This study gives valuable information for further understanding the sugar, phenol and total flavonoid changes that occur in some grape cultivars during berry maturation. Therefore, the results are useful for research on biochemistry of grapes during berry development.


Berry Grape juice Stages Sugars Phenols Flavonoids 


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Copyright information

© Indian Society for Plant Physiology 2018

Authors and Affiliations

  1. 1.Department of BotanyPunjab Agricultural UniversityLudhianaIndia
  2. 2.Department of Fruit SciencePunjab Agricultural UniversityLudhianaIndia

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