Grape quality and ornamental potential of interspecific cultivars for temperate climate vineyards

References

• Abbott, J.A. (1999). Quality measurement of fruits and vegetables. Postharvest Biology and Technology, 15, 207–225. doi:10.1016/S0925-5214(98)00086-6
   Web of Science ®Google Scholar
• Bąkowska-Barczak, A. (2005). Acylated anthocyanins as stable, natural food colorants – A review. Polish Journal Of Food And Nutrition Sciences, 14/55, 107–116.
   Google Scholar
• Balik, J., Kyseláková, M., Vrchotová, N., Tríska, J., Kumšta, M., Veverka, J., … Lefnerová, D. (2008). Relations between polyphenols content and antioxidant activity in vine grapes and leaves. Czech Journal of Food Sciences, 26, S25–S32. doi:10.17221/246/2008-CJFS
   Web of Science ®Google Scholar
• Bhat, N.R., Desai, B.B., & Suleiman, M.K. (2010). Flavor in Grapes: Its characterization and commercial applications. In Y.H. Hui (Ed.), Handbook of fruit and vegetable flavours (pp. 279–302). New Jersey: John Wiley and Sons.
   Google Scholar
• Bunea, C.I., Pop, N., Bora, F., Popescu, D., & Bunea, A. (2014). The behaviors of wine grape varieties with biological resistant, in Blaj vineyard conditions. Bulletin UASVM Horticulture, 71, 343–344.
   Google Scholar
• Eichhorn, K.W., & Lorenz, D.H. (1977). Phänologische Entwicklungsstadien der Rebe, [Phenological stages of the vine]. Nach Deut. Pflanzenschutzd, 29, 119–120.
   Google Scholar
• Filimon, R.V., Filimon, R.M., Nechita, A., Băetu, M.M., Rotaru, L., Arion, C., & Patraş, A. (2017). Assessment of quality characteristics of new Vitis vinifera L. cultivars for temperate climate vineyards. Acta Agriculturae Scandinavica, Section B - Soil & Plant Science, 67, 405–415. doi:10.1080/09064710.2017.1285959
   Web of Science ®Google Scholar
• Filimon, R.V., Rotaru, L., & Filimon, R.M. (2016). Quantitative investigation of leaf photosynthetic pigments during annual biological cycle of Vitis vinifera L. table grape cultivars. South African Journal for Enology and Viticulture, 37, 1–14. doi:10.21548/37-1-753
   Web of Science ®Google Scholar
• Fregoni, M. (1998). Viticulture quality. Verona: Phytoline.
   Google Scholar
• Glories, Y. (1984). La couleur des vins rouges:1º partie: Les équilibres des anthocyanes et des tanins. Connaissance De La Vigne Et Du Vin, 18, 195–217.
   Google Scholar
• Hatfield, J.L., & Prueger, J.H. (2015). Temperature extremes: Effect on plant growth and development. Weather and Climate Extremes, 10, 4–10. doi:10.1016/j.wace.2015.08.001
   Web of Science ®Google Scholar
• International Organisation of Vine and Wine [OIV]. (2008). OIV standard on minimum maturity requirements for table grapes. Resolution VITI 1/08. Paris: International Organisation of Vine and Wine. Retrieved from ftp://ftp.fao.org/codex/meetings/cac/cac36/if36_05e.pdf.%20
   Google Scholar
• International Organisation of Vine and Wine [OIV]. (2010). OIV general form for the sensorial analysis of table grapes. Resolution OIV/VITI 371/2010. Paris: International Organisation of Vine and Wine. Retrieved from http://www.oiv.int/public/medias/385/viti–2010–2–en.pdf
   Google Scholar
• International Organisation of Vine and Wine [OIV]. (2012). Compendium of international methods of wine and must analysis (Vol. 2). Paris: International Organisation of Vine and Wine. Retrieved from http://www.oiv.int/oiv/info/enmethodesinternationalesvin
   Google Scholar
• International Organisation of Vine and Wine [OIV]. (2016). FAO–OIV Focus 2016. Table and dried grapes. Paris: International Organisation of Vine and Wine. Retrieved from http://www.oiv.int/public/medias/5116/booklet–fao–oiv–grapes–focus.pdf
   Google Scholar
• International Organization for Standardization [ISO]. (1984). Fruits, vegetables and derived products. Determination of ascorbic acid – Part 2 (routine method). ISO 6557–2: 1984. Geneva: ISO.
   Google Scholar
• Jana, R., Andrea, S., Radek, S., & Baranek, M. (2016). Genetic analysis of Vitis interspecific hybrids occurring in vineyards of the Czech Republic. Pakistan Journal of Botany, 48, 681–688.
   Web of Science ®Google Scholar
• Kok, D., & Celik, S. (2004). Determination of characteristics of grape berry skin in some table grape cultivars (V. vinifera L.). Journal of Agronomy, 3, 141–146. doi:10.3923/ja.2004.141.146
   Google Scholar
• Lee, J., Durst, R.W., & Wrolstad, R.E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. Journal of AOAC International, 88, 1269–1278.
   PubMed Web of Science ®Google Scholar
• Lichtenthaler, H.K., & Buschmann, C. (2001). Chlorophylls and carotenoids: Measurement and characterization by UV–VIS spectroscopy. In: R.E. Wrolstad (Ed.), Current protocols in food analytical chemistry (pp. F4.3.1–F4.3.8). New Jersey: John Wiley and Sons.
   Google Scholar
• Lowry, O.H., Rosebrough, N.J., Farr, A.L., & Randall, R.J. (1951). Protein measurement with the Folin phenol reagent. The Journal of Biological Chemistry, 193, 265–275.
   PubMed Web of Science ®Google Scholar
• Macheix, -J.-J., Fleuriet, A., & Billot, J. (1990). Fruit phenolics. Boca Raton: CRC Press.
   Google Scholar
• Maghradze, D., Mamasakhlisashvili, L., & Maul, E. (2015). Clarification of homonymy (misnaming) for a grapevine cultivar in Georgia: The case of ‘Moldova’ alias ‘Aladasturi’. Vitis, 54, 73–76.
   Web of Science ®Google Scholar
• Mazza, G., & Miniati, E. (1993). Anthocyanins in fruits, vegetables, and grains. Boca Raton: CRC Press.
   Google Scholar
• Moreno-Arribas, M.V., & Polo, M.C. (2009). Amino acids and biogenic amines. Chapter 6A. In: M.V. Moreno-Arribas & M.C. Polo (Eds.), Wine chemistry and biochemistry (pp. 163–191). New York: Springer Science.
   Google Scholar
• Moreno-Montoro, M., Olalla-Herrera, M., Gimenez-Martinez, R., Navarro-Alarcon, M., & Rufián-Henares, J.A. (2015). Phenolic compounds and antioxidant activity of Spanish commercial grape juices. Journal of Food Composition and Analysis, 38, 19–26. doi:10.1016/j.jfca.2014.10.001
   Web of Science ®Google Scholar
• National Institute of Statistics [NIS]. (2017). Romanian Statistical Yearbook. Bucharest: National Institute of Statistics from Romania. Retrieved from http://www.insse.ro/cms/sites/default/files/field/publicatii/anuar_statistic_al_romaniei_2016_format_carte.pdf
   Google Scholar
• Nicolaescu, G., Perstniov, N., Apruda, P., & Tereşcenco, A. (2008). Ghid pentru producătorii de struguri de masă (pp. 7). Kishinev: Iunie prim S.R.L. [Guide for table grape producers].
   Google Scholar
• Nissim-Levi, A., Ovadia, R., Forer, I., & Oren-Shamir, M. (2007). Increased anthocyanin accumulation in ornamental plants due to magnesium treatment. The Journal of Horticultural Science and Biotechnology, 82, 481–487. doi:10.1080/14620316.2007.11512262
   Web of Science ®Google Scholar
• Radovanović, B., Andjelković, M., Radovanović, V., Milenković-Andjelković, A., & Đekić, S. (2015). Polyphenols and antioxidant activity of different vinegrape leaves. Zbornik Radova, 20, 347–352.
   Google Scholar
• Rotaru, L. (2009). Soiuri de viţă de vie pentru struguri de vin (pp. 270–271). Iaşi: Ion Ionescu de la Brad. [Vine cultivars for wine grapes].
   Google Scholar
• Rotaru, L., Ţârdea, C., & Ilişescu, I. (2005). The agrobiological and technological value of some cultivars with biological resistance for table grapes cultivated in the viticultural ecosystem of Iasi. Lucrări Ştiinţifice USAMV Iaşi, Seria Horticultură, 1, 107–112. Retrieved from http://www.uaiasi.ro/revista_horti/arhiva.php?an=2005
   Google Scholar
• Samoticha, J., Wojdyło, A., & Golis, T. (2017). Phenolic composition, physicochemical properties and antioxidant activity of interspecific hybrids of grapes growing in Poland. Food Chemistry, 215, 263–273. doi:10.1016/j.foodchem.2016.07.147
   PubMed Web of Science ®Google Scholar
• Schneider, E., Von der Heydt, H., & Esperester, A. (2008). Evaluation of polyphenol composition in red leaves from different varieties of Vitis vinifera. Planta Medica, 74, 565–572. doi:10.1055/s-0028-1088319
   PubMed Web of Science ®Google Scholar
• Sereewatthanawut, I., Prapintip, S., Watchiraruji, K., Goto, M., Sasaki, M., & Shotipruk, A. (2008). Extraction of protein and amino acids from deoiled rice bran by subcritical water hydrolysis. Bioresource Technology, 99, 555–561. doi:10.1016/j.biortech.2006.12.030
   PubMed Web of Science ®Google Scholar
• Stroe, M. (2012). Ampelografie [Ampelography] (pp. 331–333). Bucharest. Retrieved from https://www.academia.edu/33882401/I._Ampelografie_Marinela_Stroe_generatia_2016
   Google Scholar
• Ţârdea, C., & Rotaru, L. (2003). Ampelografie [Ampelography] (Vol. II, pp. 7–9). Iaşi: Ion Ionescu de la Brad.
   Google Scholar
• Teissedre, P.L., & Chervin, C. (2011). Grape. In: L.A. Terry (Ed.), Health–Promoting properties of fruit and vegetables (pp. 154–171). Cambridge: CAB International.
   Google Scholar
• Tibiri, A., Sawadogo, W.R., & Ouedraogo, N. (2010). Evaluation of antioxidant activity, total phenolic and flavonoid contents of Entada africana Guill. et Perr. (Mimosaceae) organ extracts. Research Journal of Medical Sciences, 4, 81–87. doi:10.3923/rjmsci.2010.81.87
   Google Scholar
• Vitis International Variety Catalogue [VIVC]. (2018). The Julius Kühn Institute. Germany: Federal Research Centre for Cultivated Plants. Retrieved from http://www.vivc.de/
   Google Scholar
• Yang, J., & Xiao, -Y.-Y. (2013). Grape phytochemicals and associated health benefits. Critical Reviews in Food Science and Nutrition, 53, 1202–1225. doi:10.1080/10408398.2012.692408
   PubMed Web of Science ®Google Scholar