Chemical, polyphenolic, and technological characterization of the Sev Areni grape variety and its clones: Implications for wine quality parameters
DOI :
https://doi.org/10.31989/bchd.v9i2.1877Résumé
Background: The Areni grape (Vitis vinifera L.) is an indigenous Armenian variety renowned for its adaptation to local terroir and historical significance in winemaking. Its genetic diversity, particularly among clones, offers valuable resources for enhancing wine quality through variations in phenolic compounds, chemical composition, and technological traits. Understanding these differences is crucial for selecting optimal genotypes in viticulture and enology, especially in regions like Armenia, where traditional varieties contribute to unique wine profiles.
Objective: To assess the chemical, polyphenolic, and color variations among three Areni grape genotypes and their impact on wine quality indicators.
Methods: Analyses of grapes and wines produced under microvinification conditions were performed according to OIV standards, using spectrophotometry and HPLC to determine organic acids, physicochemical parameters, total phenolics, anthocyanins, flavonoids, and color indices.
Results: Nosr Areni displayed the highest pigment content in the fruit, Areni clone 15 produced wines with the highest total phenolics, and Sev Areni wines exhibited the greatest color intensity. Chemical parameters varied depending on the specific genotype characteristics.
Conclusion: Areni genotypes exhibit pronounced biochemical and technological diversity, which significantly influences wine composition and color development. Areni clone 15 stands out for its high phenolic potential, making it a promising raw material to produce high-quality red wines.
Novelty of the Study։ This study provides the first comparative evaluation of Sev Areni and its clones in terms of polyphenolic composition and wine quality, identifying clones with high phenolic potential and technological suitability for winemaking.
Keywords: Sev Areni grape, Vitis vinifera, polyphenols, anthocyanins, flavonoids, organic acids, wine color, clonal selection
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© Elina Grigoryan, Karen Kazumyan, Zara Harutyunyan, Mariam Zakharyan, Gohar Mikayelyan, Armenuhi Petrosyan, Nune Simonyan, Kristine Khanamiryan, Syuzanna Abrahamyan, Armen Solomonyan, Narine Hovhannisyan, Bella Grigoryan, Julietta Baghdasaryan, Agnessa Samvelyan, Garush Samvelyan, Mikayel Mikayelyan, Lilia Samvelyan, Gevorg Datumyan 2026
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