Variety traits

Taste and Aroma of Blackcurrant

Ribes nigrum L.

Blackcurrant fruit quality is determined by a 5-point organoleptic assessment and the biochemical balance of sugars and organic acids. Dessert varieties are considered those with a rating of 4.5–5.0 points and a sugar content exceeding 10%.

In the reference 78 varieties crop Blackcurrant, where this is mentioned in the description.

To determine the taste and aroma of berries, a 5-point reference scale is used, which also takes into account juiciness and consistency. A key objective criterion is the sugar-acid index, which reflects the balance between sugar content and titratable acidity. Varieties with a rating below 4.0 points are characterized by excessive acidity or a poorly defined characteristic aroma.

In agronomic practice, maintaining high taste qualities requires balanced nutrition, particularly the application of phosphorus and potassium before flowering, as an excess of mineral fertilizers in pursuit of fruit size often leads to a loss of aroma. In breeding, preserving the dessert taste is complicated when using wild species to increase disease immunity, which requires additional selection to restore berry quality.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Blackcurrant mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.