Journal article published in Food Chemistry, volume 199, pp. 893–901.

Authors: Susana Río Segade, Fabrizio Torchio, Vincenzo Gerbi, Natalia Quijada-Morín, Ignacio García-Estévez, Simone Giacosa, M. Teresa Escribano-Bailón and Luca Rolle.

Abstract

This study represents the first time that the extraction of phenolic compounds from the seeds is assessed from instrumental texture properties for dehydrated grapes. Nebbiolo winegrapes were postharvest dehydrated at 20°C and 41% relative humidity. During the dehydration process, sampling was performed at 15%, 30%, 45% and 60% weight loss. The extractable fraction and extractability of phenolic compounds from the seeds were determined after simulated maceration. The evolution of mechanical and acoustic attributes of intact seeds was also determined during grape dehydration to evaluate how these changes affected the extraction of phenolic compounds. The extractable content and extractability of monomeric flavanols and proanthocyanidins, as well as the galloylation percentage of flavanols, might be predicted easily and quickly from the mechanical and acoustic properties of intact seeds. This would help in decision-making on the optimal dehydration level of winegrapes and the best management of winemaking of dehydrated grapes.

Key words acoustic emission; flavanol extraction; instrumental texture analysis; mechanical properties; Nebbiolo; postharvest dehydration process; seeds

BibTeX entry: click to show

@article{
	2318_1552668,
	url = {https://hdl.handle.net/2318/1552668},
	author = {Río Segade, Susana and Torchio, Fabrizio and Gerbi, Vincenzo and Quijada-Morín, Natalia and García-Estévez, Ignacio and Giacosa, Simone and Escribano-Bailón, M. Teresa and Rolle, Luca},
	title = {Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration},
	year = {2016},
	journal = {Food Chemistry},
	volume = {199},
	abstract = {This study represents the first time that the extraction of phenolic compounds from the seeds is assessed from instrumental texture properties for dehydrated grapes. Nebbiolo winegrapes were postharvest dehydrated at 20°C and 41\% relative humidity. During the dehydration process, sampling was performed at 15\%, 30\%, 45\% and 60\% weight loss. The extractable fraction and extractability of phenolic compounds from the seeds were determined after simulated maceration. The evolution of mechanical and acoustic attributes of intact seeds was also determined during grape dehydration to evaluate how these changes affected the extraction of phenolic compounds. The extractable content and extractability of monomeric flavanols and proanthocyanidins, as well as the galloylation percentage of flavanols, might be predicted easily and quickly from the mechanical and acoustic properties of intact seeds. This would help in decision-making on the optimal dehydration level of winegrapes and the best management of winemaking of dehydrated grapes.},
	keywords = {acoustic emission; flavanol extraction; instrumental texture analysis; mechanical properties; Nebbiolo; postharvest dehydration process; seeds},
	doi = {10.1016/j.foodchem.2015.12.072},	
	pages = {893--901}
}

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