CHARACTERIZATION OF 2 GRAPE CULTIVARS, VI TIS-VINIFERA L, DURING MATURATION

Changes in chemical composition of two grape varieties, Airen (white) and Cencibel (red), were studied from early to full ripening. Grapes w ere analyzed at 10 different maturation stages. Some physical paramete rs of development and also chemical parameters such as reducing sugars , total titratable acidity and different groups of phenolic compounds, were determined. These constituents are the responsible to a great ex tent for the sensorial characteristics of grapes. The evolution of phe nolic compounds during maturation and ripening allows to establish the moment when the fruit reaches full ripening, especially in Airen vari ety, which shows a steady increase of sugar content throughtout matura tion.