Variety traits

Grape taste and aroma

Vitis L.

Key indicators of sensory evaluation for table grapes, based on a harmonious combination of sugar and acidity, as well as the profile of aromatic compounds.

In the reference 984 varieties crop Grapevine, where this is mentioned in the description.

The quality assessment of table varieties is carried out using a 10-point tasting scale, where the highest score (5.0 for taste) is awarded for a harmonious balance of sugars and acids combined with a pleasant aroma. Low scores (1.0–2.0 points) are given for pronounced coarseness, excessive astringency, or unpleasant flavor notes.

High quality is determined by harmony, in which moderate acidity highlights the sweetness of the berries. Grape aroma varies from basic varietal to specific, characteristic of muscat groups or Isabella-type varieties, which is due to the accumulation of specific compounds such as terpenoids.

The formation of the flavor and aroma profile directly depends on the vegetative-productive balance of the vine and growing conditions. Technological maturity correlates with the accumulation of sugars, measured in degrees Brix, while the synthesis of aromatic substances is limited by the temperature regime, light exposure, and canopy management techniques.

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

Sources8

Varieties of Grapevine 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.