Articolo su rivista pubblicato in Journal of the Science of Food and Agriculture, volume 89, pp. 1973–1980.

Autori: Luca Rolle, Fabrizio Torchio, Simone Giacosa and Vincenzo Gerbi.

Abstract

Among several common drying systems used in the enological sector the dry-on-vine (DOV) method assumes particular importance because famous wines such as Sauternes, Tokay and Ice Wines are produced by grapes dried using this system. Knowledge about trends inmechanical properties and phenolic composition during on-vine grape drying is scarce. The objective of this current study is therefore to increase the knowledge on these aspects. Berry skin break energy (+0.10 N) and berry skin thickness (+69 μm) values increase during grape dehydration, while the peduncle detach force decreases (−-0.86 N). Large reductions in the anthocyanin content have also been observed (−-40%), but their profile does not show significant changes. Seed hardness (−-7.10 N, −-1.40 mJ) decreases during the withering, and higher seed springiness has been observed. Seed proanthocyanidins (+2050 mg/kg berry) and flavanols vanillin assay (+670 mg/kg berry) increase progressively throughout the withering. In contrast, a distinct lowering of these substances in the skins was noted. Many modifications in the chemical–physical characteristics of berries of Mondeuse winegrapes throughout the DOV process were found. The mechanical characteristics of grapes, in particular the peduncle detachment force, are important parameters in assessing their suitability for the drying-on-plant process.

Parole chiave texture analysis; berry skin hardness; anthocyanin; grape dehydration; dessert wine

codice BibTeX: clicca per mostrare

@article{
	2318_65263,
	url = {https://hdl.handle.net/2318/65263},
	author = {Rolle, Luca and Torchio, Fabrizio and Giacosa, Simone and Gerbi, Vincenzo},
	title = {Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout on-vine drying process},
	year = {2009},
	journal = {Journal of the Science of Food and Agriculture},
	volume = {89},
	abstract = {Among several common drying systems used in the enological sector the dry-on-vine (DOV) method assumes particular importance because famous wines such as Sauternes, Tokay and Ice Wines are produced by grapes dried using this system. Knowledge about trends inmechanical properties and phenolic composition during on-vine grape drying is scarce. The objective of this current study is therefore to increase the knowledge on these aspects. Berry skin break energy (+0.10 N) and berry skin thickness (+69 μm) values increase during grape dehydration, while the peduncle detach force decreases (−-0.86 N). Large reductions in the anthocyanin content have also been observed (−-40\%), but their profile does not show significant changes. Seed hardness (−-7.10 N, −-1.40 mJ) decreases during the withering, and higher seed springiness has been observed. Seed proanthocyanidins (+2050 mg/kg berry) and flavanols vanillin assay (+670 mg/kg berry) increase progressively throughout the withering. In contrast, a distinct lowering of these substances in the skins was noted. Many modifications in the chemical–physical characteristics of berries of Mondeuse winegrapes throughout the DOV process were found. The mechanical characteristics of grapes, in particular the peduncle detachment force, are important parameters in assessing their suitability for the drying-on-plant process.},
	keywords = {texture analysis; berry skin hardness; anthocyanin; grape dehydration; dessert wine},
	doi = {10.1002/jsfa.3686},
	pages = {1973--1980}
}

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