Journal article published in Italian Journal of Food Science, volume 29, pp. 243–252.
Authors: .
Abstract
Ripening of grapes is associated with great modifications at both the chemical and physical level. The aim of this work was to describe the changes in physical-mechanical parameters associated to ripening of wine grape berries, as evaluated by texture analysis, in order to understand if these modifications are stable across cultivars, or they are cultivar-specific. Berries from 21 different cultivars were sorted by flotation in different saline solutions, separated in two ripening stages differentiated by the amount of sugars (183 and 217 g/L) and then analysed. Multivariate and univariate variations in texture analysis parameters were found, which were not constant across the studied grapevine varieties. However, a general behaviour was observed for skin weight, which had the largest variation between the two ripening stages. Other parameters showed significant differences between the ripening stages: skin thickness, berry gumminess, chewiness, and springiness, but the variation was not common to all cultivars. The work therefore evidenced the existence of cultivar-specific differences in the behaviour of physicalmechanical parameters between ripening stages.
Key words berry ripening; physical-mechanical properties; texture analysis; berry skin weight; winegrapes; Vitis vinifera L.
BibTeX entry: click to show
@article{
2318_1633218,
url = {https://hdl.handle.net/2318/1633218},
author = {Brillante, Luca and Gaiotti, Federica and Lovat, Lorenzo and Giacosa, Simone and Río Segade, Susana and Vincenzi, Simone and Torchio, Fabrizio and Rolle, Luca and Tomasi, Diego},
title = {Changes in Texture Analysis parameters of wine grape berries at two ripeness stages: a study on varietal effect},
year = {2017},
journal = {Italian Journal of Food Science},
volume = {29},
abstract = {Ripening of grapes is associated with great modifications at both the chemical and physical level. The aim of this work was to describe the changes in physical-mechanical parameters associated to ripening of wine grape berries, as evaluated by texture analysis, in order to understand if these modifications are stable across cultivars, or they are cultivar-specific. Berries from 21 different cultivars were sorted by flotation in different saline solutions, separated in two ripening stages differentiated by the amount of sugars (183 and 217 g/L) and then analysed. Multivariate and univariate variations in texture analysis parameters were found, which were not constant across the studied grapevine varieties. However, a general behaviour was observed for skin weight, which had the largest variation between the two ripening stages. Other parameters showed significant differences between the ripening stages: skin thickness, berry gumminess, chewiness, and springiness, but the variation was not common to all cultivars. The work therefore evidenced the existence of cultivar-specific differences in the behaviour of physicalmechanical parameters between ripening stages.},
keywords = {berry ripening; physical-mechanical properties; texture analysis; berry skin weight; winegrapes; Vitis vinifera L.},
doi = {10.14674/1120-1770/ijfs.v623},
pages = {243--252}
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doi:10.14674/1120-1770/ijfs.v623
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