Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

Figures & data

TABLE 1 Technological ripeness parameters of wine grape varieties

Variety	Growing zone	Skin color	Sugars (g/L)	pH	TA (g/L tartaric acid)	Citric acid (g/L)	Tartaric acid (g/L)	Malic acid (g/L)	Average berry weight (g)	Average berry skin weight (mg)
Fetească albă	Mica	White	258 ± 9	3.41 ± 0.08	5.07 ± 0.22	0.11 ± 0.01	3.37 ± 0.35	1.10 ± 0.08	1.31 ± 0.04	277 ±18
Fetească regală	Batoș	White	237 ± 5b	3.08 ± 0.03	8.95 ± 0.28b	0.11 ± 0.03	4.43 ± 0.33	2.98 ± 0.16b	1.91 ± 0.06b	315 ± 10
Fetească regală	Cluj	White	200 ± 11a	3.08 ± 0.06	8.82 ± 0.70b	0.15 ± 0.03	4.80 ± 0.46	3.01 ± 0.01b	1.66 ± 0.13ab	312 ± 58
Fetească regală	Mica	White	230 ± 6b	3.05 ± 0.03	7.02 ± 0.38a	0.09 ± 0.05	4.51 ± 0.23	1.31 ± 0.21a	1.60 ± 0.14a	292 ± 15
	Sign.^a		**	ns	**	ns	ns	***	*	ns
	Sign.^b		*	**	**	ns	**	ns	*	ns
Fetească neagră	Cluj	Red	229 ± 7	3.20 ± 0.03	9.87 ± 0.28	0.15 ± 0.04	4.12 ± 0.21	3.19 ± 0.15	2.16 ± 0.08	395 ± 8
Fetească neagră	Mica	Red	196 ± 38	3.16 ± 0.07	9.30 ± 0.47	0.12 ± 0.05	3.65 ± 0.09	2.95 ± 0.99	1.67 ± 0.07	268 ± 16
	Sign.^a		ns	ns	ns	ns	*	ns	**	***
Pinot noir	Cluj	Red	247 ± 28	3.26 ± 0.08	7.64 ± 1.16	0.19 ± 0.04	2.64 ± 0.15	2.20 ± 0.57	1.34 ± 0.14	301 ± 23
Pinot noir	Mica	Red	276 ± 11	3.32 ± 0.05	5.85 ± 0.46	0.21 ± 0.03	3.19 ± 0.22	1.56 ± 0.15	1.44 ± 0.19	258 ± 18
	Sign.^a		ns	ns	ns	ns	*	ns	ns	ns
	Sign.^c		ns, *	ns, *	*, ***	ns, ns	***, *	*, ns	**, ns	**, ns

Values are expressed as average ± standard deviation (n = 30 for average berry and berry skin weight, n = 3 for all other parameters). Different letters within the same column indicate significant differences (Tukey-b test; p < 0.05) among different growing zones for the same variety (^a), between Fetească albă and Fetească regală varieties grown in the zone of Mica (^b), between Fetească neagră and Pinot noir varieties grown in the zones of Cluj and Mica (^c): *, **, *** and ns mean significance at p < 0.05, p < 0.01, p < 0.001 and not significant, respectively. TA = titratable acidity.

TABLE 2 Skin and seed phenolic composition of wine grape varieties

Variety	Growing zone	A280 (1/kg berries)	PRO (mg/kg berries)		FRV (mg/kg berries)
		skins	skins	seeds	skins	Seeds
Fetească albă	Mica	21.6 ± 1.8	1218 ± 104	1657 ± 60	794 ± 87	996 ± 40
Fetească regală	Batoș	16.9 ± 1.3a	1178 ± 96a	1090 ± 139	850 ± 84a	712 ± 74
Fetească regală	Cluj	19.3 ± 2.5a	1382 ± 156a	1170 ± 31	946 ± 118a	737 ± 25
Fetească regală	Mica	26.8 ± 2.8b	1991 ± 283b	1060 ± 75	1387 ± 181b	736 ± 56
	Sign.^a	**	**	ns	**	ns
	Sign.^b	ns	*	***	**	*
Fetească neagră	Cluj	51.9 ± 1.8	1368 ± 24	1834 ± 201	381 ± 47	1573 ± 95
Fetească neagră	Mica	47.2 ± 1.7	1336 ± 90	626 ± 80	467 ± 78	434 ± 43
	Sign.^a	*	ns	***	ns	***
Pinot noir	Cluj	41.6 ± 2.8	2063 ± 60	2386 ± 523	771 ± 179	3864 ± 241
Pinot noir	Mica	42.8 ± 2.9	2468 ± 153	1856 ± 93	934 ± 149	2183 ± 276
	Sign.^a	ns	*	ns	ns	**
	Sign.^c	**, *	***, ***	ns, ***	*, **	***, ***

Values are expressed as average ± standard deviation (n = 3). Different letters within the same column indicate significant differences (Tukey-b test; p < 0.05) among different growing zones for the same variety (^a), between Fetească albă and Fetească regală varieties grown in the zone of Mica (^b), between Fetească neagră and Pinot noir varieties grown in the zones of Cluj and Mica (^c): *, **, *** and ns mean significance at p < 0.05, p < 0.01, p < 0.001 and not significant, respectively. A₂₈₀ = absorbance measured at 280 nm, PRO = proanthocyanidins, FRV = flavanols reactive to vanillin.

TABLE 3 Skin anthocyanin concentration and profile of red wine grape varieties

Variety	Growing zone	TAI		Percentage of anthocyanin forms (%)
		mg/kg berries	mg/g skins	∑ delphinidin	∑ cyanidin	∑ petunidin	∑ peonidin	∑ malvidin	∑ glucosides	∑ acetylglucosides	∑ cinnamoyglucosides
Fetească neagră	Cluj	1152 ± 65	6.28 ± 0.09	9.3 ± 0.5	1.9 ± 0.0	9.4 ± 0.4	17.7 ± 0.1	61.7 ± 0.8	91.9 ± 0.4	2.0 ± 0.1	6.1 ± 0.3
Fetească neagră	Mica	929 ± 33	5.82 ± 0.50	10.7 ± 0.8	1.2 ± 0.1	11.9 ± 0.7	6.9 ± 0.3	69.3 ± 1.8	85.3 ± 0.6	2.9 ± 0.1	11.7 ± 0.7
	Sign.^a	**	ns	ns	***	**	***	**	***	***	***
Pinot noir	Cluj	762 ± 66	3.37 ± 0.23	7.2 ± 0.8	4.3 ± 0.6	7.6 ± 0.6	27.7 ± 4.7	53.2 ± 4.9	> 99.9	traces	traces
Pinot noir	Mica	694 ± 84	3.85 ± 0.24	4.7 ± 0.4	2.7 ± 0.5	5.8 ± 0.3	23.9 ± 4.1	63.0 ± 4.0	> 99.9	traces	traces
	Sign.^a	ns	ns	**	*	**	ns	ns	n/a	n/a	n/a
	Sign.^b	**, *	***, **	*, ***	**, **	**, ***	*, **	*, ns	n/a	n/a	n/a

Values are expressed as average ± standard deviation (n = 3). Significance between growing zones for the same variety (^a), between Fetească neagră and Pinot noir varieties grown in the zones of Cluj and Mica (^b): *, **, ***, ns and n/a mean significance at p < 0.05, p < 0.01, p < 0.001, not significant and not applicable, respectively. TAI = total anthocyanins index.

TABLE 4 Skin hydroxycinnamoyl tartaric acid concentration and profile of wine grape varieties

Variety	Growing zone	Total HCTs (mg/kg berries)	trans-caffeoylT (%)	cis-p-coumaroylT (%)	trans-p-coumaroylT (%)	trans-feruloylT (%)	p-coumaroylT/caffeoylT ratio
Fetească albă	Mica	94 ± 10	70.5 ± 1.2	8.2 ± 0.3	18.4 ± 0.5	2.95 ± 0.40	0.38
Fetească regală	Batoș	118 ± 3a	55.3 ± 0.7b	11.3 ± 0.6	32.3 ± 0.2a	1.13 ± 0.07a	0.79a
Fetească regală	Cluj	128 ± 19a	54.1 ± 0.3b	11.0 ± 0.7	34.2 ± 0.3b	0.73 ± 0.20a	0.84a
Fetească regală	Mica	173 ± 16b	50.3 ± 1.5a	12.0 ± 1.4	35.4 ± 0.6c	2.30 ± 0.25b	0.94b
	Sign.^a	**	**	ns	***	***	**
	Sign.^b	**	***	*	***	ns	***
Fetească neagră	Cluj	252 ± 15	78.5 ± 0.9	2.9 ± 0.1	18.0 ± 0.7	0.55 ± 0.02	0.27
Fetească neagră	Mica	156 ± 16	62.2 ± 0.4	5.6 ± 0.2	31.6 ± 0.3	0.60 ± 0.07	0.60
	Sign.^a	**	***	***	***	ns	***
Pinot noir	Cluj	209 ± 22	65.2 ± 0.6	7.3 ± 0.2	26.7 ± 0.4	0.80 ± 0.06	0.52
Pinot noir	Mica	210 ± 20	64.7 ± 2.0	5.7 ± 1.1	28.7 ± 1.0	0.96 ± 0.15	0.53
	Sign.^a	ns	ns	ns	*	ns	ns
	Sign.^c	*, *	***, ns	***, ns	***, **	**, *	***, ns

Values are expressed as average ± standard deviation (n = 3). Different letters within the same column indicate significant differences (Tukey-b test; p < 0.05) among different growing zones for the same variety (^a), between Fetească albă and Fetească regală varieties grown in the zone of Mica (^b), between Fetească neagră and Pinot noir varieties grown in the zones of Cluj and Mica (^c): *, **, *** and ns mean significance at p < 0.05, p < 0.01, p < 0.001 and not significant, respectively. HCTs = hydroxycinnamoyl tartaric acids, T = tartaric acid.

TABLE 5 Skin stilbene concentration of wine grape varieties

Variety	Growing zone	cis-piceid (µg/g skin)	trans-piceid (µg/g skin)	trans-piceatannol (µg/g skin)	trans-resveratrol (µg/g skin)
Fetească albă	Mica	nd	nd	nd	74.7 ± 25.0
Fetească regală	Batoș	nd	nd	nd	41.8 ± 7.1
Fetească regală	Cluj	nd	nd	nd	59.8 ± 15.1
Fetească regală	Mica	nd	9.1 ± 0.8	66.4 ± 12.4	44.6 ± 6.9
	Sign.^a	n/a	n/a	n/a	ns
	Sign.^b	n/a	n/a	n/a	ns
Fetească neagră	Cluj	13.7 ± 1.3	30.1 ± 7.6	nd	18.7 ± 2.1
Fetească neagră	Mica	7.2 ± 10.2	nd	nd	27.2 ± 2.4
	Sign.^a	ns	n/a	n/a	ns
Pinot noir	Cluj	16.3 ± 3.1	12.3 ± 2.6	nd	37.7 ± 6.2
Pinot noir	Mica	nd	12.3 ± 4.3	nd	30.1 ± 4.5
	Sign.^a	n/a	ns	n/a	ns
	Sign.^c	ns, n/a	ns, n/a	n/a, n/a	ns, ns

Values are expressed as average ± standard deviation (n = 2). Different letters within the same column indicate significant differences (Tukey-b test; p < 0.05) among different growing zones for the same variety (^a), between Fetească albă and Fetească regală varieties grown in the zone of Mica (^b), between Fetească neagră and Pinot noir varieties grown in the zones of Cluj and Mica (^c): *, **, *** and ns mean significance at p < 0.05, p < 0.01, p < 0.001 and not significant, respectively. nd = not detected.

TABLE 6 Free and bound volatile compounds of white wine grape varieties

	Free compounds (µg/kg berries)						Bound compounds (µg/kg berries)
Compound	Fetească albă	Fetească regală	Fetească regală	Fetească regală	Sign.^a	Sign.^b	Fetească albă	Fetească regală	Fetească regală	Fetească regală	Sign.^a	Sign.^b
	Mica	Batoș	Cluj	Mica			Mica	Batoș	Cluj	Mica
isoamyl alcohol	nd	nd	nd	nd	n/a	n/a	36.7 ± 1.7	15.6 ± 4.3a	73.1 ± 0.7b	24.7 ± 5.0a	**	ns
(E)-2-hexenal	9.4 ± 1.0	nd	nd	nd	n/a	n/a	0.5 ± 0.5	nd	nd	nd	n/a	n/a
1-hexanol	45.8 ± 4.2	36.7 ± 2.0a	97.0 ± 0.4b	48.8 ± 6.3a	**	ns	62.0 ± 1.9	46.2 ± 3.5a	189.4 ± 7.6b	48.3 ± 7.0a	***	ns
(Z)-3-hexen-1-ol	nd	nd	nd	nd	n/a	n/a	nd	6.9 ± 0.2a	15.4 ± 1.3b	8.9 ± 2.0a	*	n/a
(E)-2-hexen-1-ol	nd	37.5 ± 2.3	46.0 ± 1.6	75.1 ± 67.2	ns	n/a	25.9 ± 0.5	28.8 ± 3.6a	42.0 ± 0.8b	24.9 ± 3.8a	*	ns
cis-furanic linalool oxide	nd	nd	nd	nd	n/a	n/a	nd	2.8 ± 3.6a	14.6 ± 0.8b	4.9 ± 0.0a	*	n/a
linalool	3.2 ± 0.8	16.6 ± 0.1	18.9 ± 2.0	86.3 ± 77.7	ns	ns	83.5 ± 1.9	151.1 ± 2.8b	50.8 ± 13.6a	141.6 ± 0.5b	**	***
α-terpineol	nd	nd	nd	4.5 ± 6.2	n/a	n/a	nd	6.4 ± 0.2ab	2.5 ± 2.0a	9.2 ± 0.5b	*	n/a
trans-pyranic linalool oxide	nd	nd	nd	nd	n/a	n/a	5.3 ± 0.1	15.8 ± 3.4a	79.3 ± 5.5b	16.7 ± 0.4a	***	***
cis-pyranic linalool oxide	nd	nd	nd	nd	n/a	n/a	4.2 ± 3.0	6.4 ± 1.0	4.6 ± 4.6	0.3 ± 0.1	ns	ns
nerol	nd	nd	nd	nd	n/a	n/a	6.3 ± 1.4	70.7 ± 23.8b	7.0 ± 2.9a	22.1 ± 0.1ab	*	**
geraniol	nd	nd	nd	nd	n/a	n/a	31.6 ± 4.6	44.4 ± 7.7	34.0 ± 7.8	51.9 ± 4.2	ns	*
hexanoic acid	134.4 ± 1.5	76.3 ± 0.9b	77.2 ± 6.7b	56.1 ± 1.0a	*	***	nd	nd	nd	nd	n/a	n/a
benzyl alcohol	4.1 ± 3.8	nd	nd	nd	n/a	n/a	78.7 ± 43.7	75.6 ± 8.9a	1077.6 ± 19.4b	89.9 ± 37.7a	***	ns
2-phenyl ethanol	21.3 ± 0.2	6.7 ± 0.7	52.1 ± 5.4	103.2 ± 140.0	ns	ns	115.9 ± 3.5	288.0 ± 43.4	271.8 ± 20.9	196.7 ± 7.9	ns	**
(E)-2-hexenoic acid	nd	86.7 ± 4.9b	142.3 ± 17.3c	12.0 ± 16.8a	**	n/a	nd	nd	nd	nd	n/a	n/a
4-vinilguaiacol	nd	17.2 ± 3.1	19.1 ± 1.9	77.2 ± 80.9	ns	n/a	56.6 ± 11.5	22.5 ± 8.4	44.5 ± 3.5	88.1 ± 65.5	ns	ns
diol 1	nd	nd	nd	nd	n/a	n/a	125.1 ± 4.8	230.0 ± 49.2a	781.9 ± 37.1b	259.0 ± 32.0a	**	*
1-hydroxy linalool	nd	nd	nd	6.6 ± 9.3	n/a	n/a	nd	nd	nd	nd	n/a	n/a
diol 2	nd	nd	nd	nd	n/a	n/a	138.7 ± 6.3	211.6 ± 44.3	344.1 ± 21.5	235.7 ± 27.5	ns	*
geranic acid	nd	nd	nd	nd	n/a	n/a	0.4 ± 0.4	8.5 ± 10.9	2.7 ± 0.3	17.2 ± 0.7	ns	**
3-hydroxy-β-damascenone	nd	nd	nd	nd	n/a	n/a	29.3 ± 0.6	35.4 ± 10.4	59.4 ± 6.0	34.5 ± 3.1	ns	ns
3-oxo-α-ionol	nd	nd	nd	nd	n/a	n/a	38.7 ± 2.5	52.8 ± 8.4	51.8 ± 1.6	49.3 ± 1.9	ns	*
dihydro-β-ionone	nd	nd	nd	nd	n/a	n/a	49.8 ± 3.1	56.7 ± 8.2	93.8 ± 2.7	64.9 ± 13.4	ns	Ns

Volatile compounds are ordered by their retention time. Values are expressed as average ± standard deviation (n = 2). Different letters within the same column indicate significant differences (Tukey-b test; p < 0.05) among different growing zones for Fetească regală variety (^a), between Fetească albă and Fetească regală varieties grown in the zone of Mica (^b): *, **, *** and ns mean significance at p < 0.05, p < 0.01, p < 0.001 and not significant, respectively.

TABLE 7 Free and bound volatile compounds of red wine grape varieties

	Free compounds (µg/kg berries)								Bound compounds (µg/kg berries)
	Fetească neagră	Fetească neagră	Sign.^a	Pinot noir	Pinot noir	Sign.^a	Sign.^b	Sign.^c	Fetească neagră	Fetească neagră	Sign.^a	Pinot noir	Pinot noir	Sign.^a	Sign.^b	Sign.^c
Compound	Cluj	Mica		Cluj	Mica				Cluj	Mica		Cluj	Mica
isoamyl alcohol	nd	nd	n/a	41.6 ± 11.6	48.9 ± 6.0	ns	n/a	n/a	71.5 ± 0.0	29.5 ± 15.2	ns	56.0 ± 2.5	68.6 ± 7.0	ns	*	ns
(E)-2-hexenal	5.3 ± 0.0	nd	n/a	15.5 ± 2.6	18.3 ± 4.0	ns	*	n/a	nd	nd	n/a	nd	nd	n/a	n/a	n/a
1-hexanol	69.4 ± 3.2	76.4 ± 4.6	ns	126.0 ± 3.4	163.4 ± 73.2	ns	**	ns	185.5 ± 9.3	167.3 ± 67.6	ns	89.2 ± 7.9	215.8 ± 11.1	**	**	ns
(Z)-3-hexen-1-ol	nd	21.7 ± 1.5	n/a	8.0 ± 0.2	5.5 ± 2.1	ns	n/a	*	15.1 ± 1.4	99.2 ± 41.0	ns	7.6 ± 1.6	13.8 ± 0.4	*	*	ns
(E)-2-hexen-1-ol	nd	63.1 ± 0.3	n/a	40.3 ± 1.9	54.6 ± 28.2	ns	ns	ns	41.1 ± 1.2	128.0 ± 53.0	ns	17.1 ± 0.7	34.4 ± 1.8	**	**	ns
cis-furanic linalool oxide	nd	nd	n/a	nd	nd	n/a	n/a	n/a	nd	6.9 ± 2.1	n/a	nd	nd	n/a	n/a	n/a
linalool	nd	nd	n/a	nd	nd	n/a	n/a	n/a	49.8 ± 13.8	7.4 ± 1.6	*	nd	nd	n/a	n/a	n/a
α-terpineol	nd	nd	n/a	nd	nd	n/a	n/a	n/a	nd	nd	n/a	nd	nd	n/a	n/a	n/a
trans-pyranic linalool oxide	5.6 ± 0.7	nd	n/a	nd	nd	n/a	n/a	n/a	77.7 ± 6.2	9.9 ± 1.8	**	nd	nd	n/a	n/a	n/a
cis-pyranic linalool oxide	nd	nd	n/a	nd	nd	n/a	n/a	n/a	nd	nd	n/a	nd	nd	n/a	n/a	n/a
nerol	nd	nd	n/a	nd	nd	n/a	n/a	n/a	6.8 ± 2.9	nd	n/a	nd	nd	n/a	n/a	n/a
geraniol	nd	nd	n/a	nd	nd	n/a	n/a	n/a	33.1 ± 8.3	46.7 ± 5.8	ns	9.6 ± 2.1	8.8 ± 7.6	ns	ns	*
hexanoic acid	129.6 ± 0.3	106.5 ± 9.2	ns	67.7 ± 3.8	50.9 ± 16.8	ns	**	ns	nd	nd	n/a	nd	nd	n/a	n/a	n/a
benzyl alcohol	23.0 ± 0.9	nd	n/a	25.3 ± 3.6	53.4 ± 22.8	ns	ns	n/a	1058.9 ± 24.2	335.8 ± 133.2	*	415.0 ± 20.6	707.9 ± 56.9	*	**	ns
2-phenyl ethanol	24.0 ± 1.0	nd	n/a	86.0 ± 1.5	59.0 ± 22.6	ns	***	n/a	266.2 ± 23.1	294.1 ± 72.4	ns	165.3 ± 4.1	163.2 ± 4.6	ns	*	ns
(E)-2-hexenoic acid	nd	nd	n/a	46.0 ± 0.5	15.1 ± 6.9	*	n/a	n/a	nd	nd	n/a	nd	nd	n/a	n/a	n/a
4-vinilguaiacol	nd	1.5 ± 1.4	n/a	13.0 ± 2.6	19.6 ± 12.7	ns	n/a	ns	43.6 ± 3.9	20.9 ± 9.4	ns	8.3 ± 5.7	69.0 ± 4.8	**	*	*
diol 1	nd	nd	n/a	nd	nd	n/a	n/a	n/a	765.7 ± 43.9	52.6 ± 8.2	**	10.5 ± 2.5	20.0 ± 1.7	*	**	*
1-hydroxy linalool	nd	nd	n/a	nd	nd	n/a	n/a	n/a	nd	nd	n/a	nd	nd	n/a	n/a	n/a
diol 2	nd	nd	n/a	nd	nd	n/a	n/a	n/a	337.0 ± 24.4	19.0 ± 2.4	**	8.7 ± 1.8	23.2 ± 1.8	*	*	ns
geranic acid	nd	nd	n/a	nd	nd	n/a	n/a	n/a	nd	34.7 ± 0.2	n/a	11.4 ± 1.9	5.8 ± 4.5	ns	n/a	*
3-hydroxy-β-damascenone	nd	nd	n/a	nd	nd	n/a	n/a	n/a	58.2 ± 6.5	52.7 ± 11.7	ns	24.8 ± 2.7	37.7 ± 0.6	*	*	ns
3-oxo-α-ionol	nd	nd	n/a	nd	nd	n/a	n/a	n/a	53.7 ± 2.1	46.6 ± 6.6	ns	60.2 ± 10.4	90.4 ± 17.7	ns	ns	ns
dihydro-β-ionone	nd	nd	n/a	nd	nd	n/a	n/a	n/a	nd	nd	n/a	nd	nd	n/a	n/a	n/a

Volatile compounds are ordered by their retention time. Values are expressed as average ± standard deviation (n = 2). Different letters within the same column indicate significant differences (Tukey-b test; p < 0.05) among different growing zones for the same variety (^a), between Fetească neagră and Pinot noir varieties grown in the zones of Cluj (^b) and Mica (^c): *, **, *** and ns mean significance at p < 0.05, p < 0.01, p < 0.001 and not significant, respectively.

TABLE 8 Skin and seed instrumental texture properties of wine grape varieties

Variety	Growing zone	Skin mechanical parameters				Seed mechanical and acoustic parameters
		Fsk (N)	Wsk (mJ)	Esk (N/mm)	Spsk (µm)	Fs (N)	Ws (mJ)	Es (N/mm)	DIs (%)	SPL at breakage (dB)	Maximum SPL (dB)	AE (dB × mm)
Fetească albă	Mica	0.365 ± 0.065	0.241 ± 0.069	0.253 ± 0.051	200 ± 29	25.8 ± 8.0	5.26 ± 2.54	59.4 ± 18.7	21.0 ± 11.9	83.7 ± 10.2	91.7 ± 6.3	8.48 ± 4.65
Fetească regală	Batoș	0.468 ± 0.072	0.336 ± 0.089a	0.302 ± 0.051b	173 ± 29a	29.8 ± 10.5	7.20 ± 3.19	52.5 ± 18.6a	20.5 ± 5.5	76.4 ± 16.4	89.0 ± 8.3	8.13 ± 3.35
Fetească regală	Cluj	0.467 ± 0.073	0.319 ± 0.095a	0.319 ± 0.053b	177 ± 45a	35.6 ± 8.0	7.61 ± 2.60	70.2 ± 18.6b	19.4 ± 5.3	84.1 ± 12.6	90.6 ± 5.9	9.09 ± 2.53
Fetească regală	Mica	0.474 ± 0.128	0.417 ± 0.125b	0.264 ± 0.038a	208 ± 40b	31.3 ± 8.7	7.02 ± 2.96	63.8 ± 16.5ab	19.0 ± 2.8	84.9 ± 12.8	93.4 ± 5.5	9.34 ± 2.26
	Sign.^a	ns	**	**	*	ns	ns	*	ns	ns	ns	ns
	Sign.^b	**	***	ns	ns	*	ns	ns	ns	ns	ns	ns
Fetească neagră	Cluj	0.713 ± 0.092	0.365 ± 0.086	0.664 ± 0.105	202 ± 42	24.8 ± 9.1	5.94 ± 1.94	41.8 ± 18.0	24.0 ± 8.2	70.3 ± 11.6	83.3 ± 8.7	7.15 ± 3.11
Fetească neagră	Mica	0.541 ± 0.095	0.303 ± 0.081	0.456 ± 0.116	168 ± 47	41.5 ± 12.5	9.78 ± 4.02	71.1 ± 17.6	20.8 ± 3.3	92.6 ± 8.4	93.5 ± 6.4	8.28 ± 2.53
	Sign.^a	***	*	***	*	***	***	***	ns	***	***	ns
Pinot noir	Cluj	0.603 ± 0.101	0.337 ± 0.119	0.517 ± 0.100	171 ± 38	28.7 ± 5.0	6.77 ± 1.94	51.3 ± 14.6	22.3 ± 4.6	83.0 ± 12.3	88.5 ± 7.0	8.29 ± 5.14
Pinot noir	Mica	0.675 ± 0.118	0.482 ± 0.180	0.427 ± 0.108	171 ± 25	23.6 ± 4.5	5.27 ± 1.34	45.2 ± 8.4	19.4 ± 3.7	83.4 ± 13.6	89.0 ± 7.7	6.34 ± 2.29
	Sign.^a	*	**	**	ns	**	**	ns	*	ns	ns	ns
	Sign.^c	***, ***	ns, ***	***, ns	*, ns	ns, ***	ns, ***	ns, ***	ns, ns	**, *	*, ns	ns, *

Values are expressed as average ± standard deviation (n = 20 for berry skins, n = 30 for berry seeds). Different letters within the same column indicate significant differences (Tukey-b test; p < 0.05) among different growing zones for the same variety (^a), between Fetească albă and Fetească regală varieties grown in the zone of Mica (^b), between Fetească neagră and Pinot noir varieties grown in the zones of Cluj and Mica (^c): *, **, *** and ns mean significance at p < 0.05, p < 0.01, p < 0.001 and not significant, respectively. F_sk = berry skin break force, W_sk = berry skin break energy, E_sk = berry skin resistance to the axial deformation, Sp_sk = berry skin thickness. F_s = berry seed break force, W_s = berry seed break energy, E_s = berry seed resistance to the axial deformation, DI_s = seed deformation index, SPL = acoustic pressure level, AE = acoustic energy.