In this study, ‘Corvina’ grapes were evaluated about their mechanical properties (texture analysis) and phenolic content, starting from fresh grapes and during the controlled withering process using three different temperature-relative humidity conditions. A study has also evaluated the influence of the starting grapes’ mechanical properties on the withering weight loss kinetics.
Influence of the physical characteristics and phenolic content of fresh and dried grapes on the composition and quality of wines
GIACOSA, SIMONE;ROLLE, Luca Giorgio Carlo
2013-01-01
Abstract
In this study, ‘Corvina’ grapes were evaluated about their mechanical properties (texture analysis) and phenolic content, starting from fresh grapes and during the controlled withering process using three different temperature-relative humidity conditions. A study has also evaluated the influence of the starting grapes’ mechanical properties on the withering weight loss kinetics.
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