Viticulture Studies
2026, Vol 6, Num, 2 (Pages: 63-72)
Agrobiological and Technological Characteristics of the Wine Candidate Variety Paris
2 Agricultural Academy, Institute of Agriculture and Seed Science "Obraztsov Chiflik", Department of Selection of Field Crops and Vines, Rousse, Bulgaria
3 Agricultural Academy, Institute of Agriculture and Seed Science "Obraztsov Chiflik", Department of Agrotechnics of Field Crops and Vines in Conditions of Conventional and Organic Farming, Rousse, Bulgaria DOI : 10.52001/vis.2026.35.63.72 Viewed : 41 - Downloaded : 34 During the period 2020–2021, within two consecutive harvests, a study of the agrobiological and technological characteristics of the white wine candidate variety Paris was carried out. The hybrid was selected and grown at the Institute of Agriculture and Seed Science "Obraztsov Chiflik" – Rousse where its agrobiological indicators were defined. The influence of the weather conditions of the year on these parameters was established. The grapes were processed at the Institute of Viticulture and Enology – Pleven, where their chemical composition was analysed, as well as the composition and organoleptic qualities of the obtained wines. During the studied period, the candidate variety showed good sugar accumulation, while maintaining higher titratable acids. The grapes from the 2021 harvest had better indicators and potential for producing wines of optimal quality – higher sugar ratio and glucoacidimetric index, lower titratable acids, compared to the 2020 harvest. The 2021 harvest wines were distinguished by higher alcohol concentration, extractivity, titratable acids, total phenolic compounds and colour intensity. Despite the differences in their chemical composition, the experimental samples of the hybrid from both studied harvests had similar organoleptic qualities. Keywords : Wine hybrid variety, Grapes, White wine, Chemical composition, Sensory qualities
