Journal article published in Journal of the Science of Food and Agriculture, volume 91, pp. 505–511.

Authors: Luca Rolle, Alberto Caudana, Simone Giacosa, Vincenzo Gerbi and Susana Río Segade.

Abstract

BACKGROUND: Knowledge of the influence of initial mechanical properties on the evolution of the weight loss of berries through the drying process is scarce. Therefore, themain purpose of this work was to investigate the effect of skin hardness at two different physiological stages of off-vine drying kinetics of grapes. Skin hardness was evaluated as the berry skin-break force parameter, measured by the texture analysis test. RESULTS: The decrease of berry weight as a function of the drying time was linear, indicating that the drying rateswere constant within each cultivar studied (Moscato bianco and Erbaluce), and for each ripening stage and berry skin hardness. The drying rates decreased as berry skin hardness increased for the ripest grapes in the cultivars studied. CONCLUSION: The study allowed the assessment of the correlation between the skin hardness of fresh berries and the weight loss determined for different drying days.

Key words off-vine drying; texture analysis; skin break force; grape withering; dessert wines

BibTeX entry: click to show

@article{
	2318_78657,
	url = {https://hdl.handle.net/2318/78657},
	author = {Rolle, Luca and Caudana, Alberto and Giacosa, Simone and Gerbi, Vincenzo and Río Segade, Susana},
	title = {Influence of the skin hardness on the wine-grape dehydration kinetics},
	year = {2011},
	journal = {Journal of the Science of Food and Agriculture},
	volume = {91},
	abstract = {BACKGROUND: Knowledge of the influence of initial mechanical properties on the evolution of the weight loss of berries through the drying process is scarce. Therefore, themain purpose of this work was to investigate the effect of skin hardness at two different physiological stages of off-vine drying kinetics of grapes. Skin hardness was evaluated as the berry skin-break force parameter, measured by the texture analysis test. RESULTS: The decrease of berry weight as a function of the drying time was linear, indicating that the drying rateswere constant within each cultivar studied (Moscato bianco and Erbaluce), and for each ripening stage and berry skin hardness. The drying rates decreased as berry skin hardness increased for the ripest grapes in the cultivars studied. CONCLUSION: The study allowed the assessment of the correlation between the skin hardness of fresh berries and the weight loss determined for different drying days.},
	keywords = {off-vine drying; texture analysis; skin break force; grape withering; dessert wines},
	doi = {10.1002/jsfa.4213},	
	pages = {505--511}
}

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