Abstract The time of the maturity and the picking of the grapes remains one of the most important parameters to obtain high grapes or wine quality. Harvest decision is taken traditionally by viticulturists only after sugar, acids, °Brix and pH of grapes overlooking the phenol maturity despite they are valuable parameters in determining the quality of table grapes. In this work technological maturity (sugar/acidity) and phenolic maturities were investigated during grapes ripening varieties. Three of them are allochthonous (triploids: Superior, Early sweet and Flam) while two are autochthonous (diploids: Abbou and Adari). The varieties samples were investigated by 12 parameters which three are morphological: weight, density (ρ) and the form coefficient (Cs), while 10 other are physicochemical related to the quality proprieties: °brix, titratable acidity, pH, juice content, water content, capacity of rehydratation, phenols, flavonoids and tannins compounds. A PCA analyze to classify grapes ripeness according maturities factors were performed. The descriptive quality panels showed that both maturities of the attributes grapes were different among varieties of samples (P ≤ 0.05). The phenol compounds decreased for the triploid varieties during ripeness whereas they increase in the diploids. The morphological proprieties: weight and density increase in parallel to the °brix, juice content accompanied in the other hand by the acids content. The statistics established that the variation of quality factors generally and maturity index (°brix/acidity) especially was influenced by the phenol compounds, stage of ripeness or their interaction according to grape varieties. Thus revealed that the phenol compounds, the ratio of sugar/acidity remain the principal attributes determinant the ripeness of grapes.

中文翻译：

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摩洛哥5个Vitis vinifera L葡萄品种成熟期技术成熟度和酚类成分的首次研究

摘要 葡萄的成熟时间和采摘时间仍然是获得高品质葡萄或葡萄酒的最重要参数之一。传统上，葡萄栽培师仅在糖、酸、白利糖度和葡萄酸碱度之后才做出收获决定，而忽略了苯酚成熟度，尽管它们是确定鲜食葡萄质量的重要参数。在这项工作中，研究了葡萄成熟过程中的技术成熟度（糖/酸度）和酚类成熟度。其中三个是外来的（三倍体：Superior、Early sweet 和 Flam），而两个是本地的（二倍体：Abbou 和 Adari）。品种样品通过 12 个参数进行调查，其中 3 个是形态参数：重量、密度 (ρ) 和形状系数 (Cs)，而另外 10 个参数是与质量特性相关的物理化学参数：°白利糖度、可滴定酸度、pH、果汁含量、水含量、再水化能力、酚类、黄酮类化合物和单宁化合物。执行 PCA 分析以根据成熟度因素对葡萄成熟度进行分类。描述性质量面板显示，不同样品的葡萄属性成熟度不同（P ≤ 0.05）。在成熟过程中，三倍体品种的酚类化合物减少，而二倍体品种的酚类化合物增加。形态特性：重量和密度与°白利糖度平行增加，另一方面果汁含量伴随酸含量增加。统计数据表明，根据葡萄品种，质量因素和成熟度指数（°白利糖度/酸度）的变化尤其受酚类化合物、成熟阶段或其相互作用的影响。