Informazioni 'enologiche' dalla conoscenza delle proprietà meccaniche e acustiche delle uve

Mechanical and acoustic properties assessment methods were developed on wine grapes to evaluate enological quality parameters, such as phenolic content and extractability on berry skins and seeds, and relations with the dehydration kinetics. An increase in berry skin break force is generally seen during the grape ripening, while a decrease in this parameter is observed on crushed berries during the wine maceration. Initial low berry skin break force leaded to faster grape dehydration kinetics. Mechanical-acoustic analysis of grape seeds showed correlations with the phenolic condition and extractability.