Variety traits

Taste and Flavor — Red Currant

Ribes rubrum L.

The taste and flavor of red currants are determined by organoleptic evaluation on a 5-point scale and biochemical composition, where the sugar-acid index (SAI) plays a key role.

In the reference 45 varieties crop Redcurrant, where this is mentioned in the description.

Berry quality assessment is conducted by expert panels using a 5-point scale, where scores of 4.5–5.0 are considered excellent. In instrumental analysis, the key indicator of taste harmony is the sugar-acid index, calculated as the ratio of total sugars to titratable acidity. High-quality dessert varieties often demonstrate SAI values above 4.5 units, while standard values can be around 3.0 units.

The accumulation of taste and aromatic compounds depends directly on the lighting conditions of the site and the degree of fruit maturity. Varieties with high tasting characteristics are preferred for fresh consumption, while for industrial processing, the balance of biochemical components is also taken into account. Adherence to harvest timing is critical, as in a number of varieties, the taste can change significantly upon overripening.

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

Sources8

Varieties of Redcurrant 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.