A study on the physiochemical characteristics of the Maltese grapevine varieties : ġellewża and girgentina

Abstract

The Maltese grapevine varieties Ġellewża and Girgentina located at Mġarr, Burmarrad and Siġġiewi were analysed to determine their physiochemical characteristics, including total acidity, pH, sugar content, tint, colour intensity, tonality, total anthocyanins and polyphenols. Interestingly, both varieties showed significant differences between eachother. The Girgentina exhibited the highest total acidity, while the highest pH was exhibited by the Gellew.za. The sugar content varied by location. Distinct differences were shown between both varieties when analysed for tint, colour intensity, tonality and total anthocyanins. Their polyphenolic content varied between locations, but their high amount of polyphenols indicated that they have the potential for both wine production and health benefits. The resulted parameters were also compared to international varieties, which showed both differences and similarities.