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EnglishRipening 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.
| Titolo: | Changes in Texture Analysis parameters of wine grape berries at two ripeness stages: a study on varietal effect |
| Autori Riconosciuti: | |
| Autori: | Brillante, Luca; Gaiotti, Federica; Lovat, Lorenzo; Giacosa, Simone; Río Segade, Susana; Vincenzi, Simone; Torchio, Fabrizio; Rolle, Luca; Tomasi, Diego |
| Data di pubblicazione: | 2017 |
| 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. |
| Volume: | 29 |
| Pagina iniziale: | 243 |
| Pagina finale: | 252 |
| Digital Object Identifier (DOI): | http://dx.doi.org/10.14674/1120-1770/ijfs.v623 |
| URL: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/623 |
| Parole Chiave: | berry ripening, physical-mechanical properties, texture analysis, skin weight, wine grapes, Vitis vinifera L. |
| Rivista: | ITALIAN JOURNAL OF FOOD SCIENCE |
| Appare nelle tipologie: | 03A-Articolo su Rivista |
File in questo prodotto:
| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| Brillante et al 2017 IJFS.pdf | PDF EDITORIALE | Open Access Visualizza/Apri |
http://hdl.handle.net/2318/1633218
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