Instrumental texture analysis parameters as markers of table-grape and winegrapes quality – A review.

Texture Analysis is a well established analytical technique in the food industry for evaluating the mechanical and physical characteristics of both raw ingredients and finished products. Instrumental mechanical properties of table-grapes, acquired using Universal Testing Machines equipped with specific probes, may be of interest in the viticulture and postharvest sectors to recognize the potential of each variety and to help satisfy market requirements. The measured parameters are related to some sensory properties and, therefore, indirectly to consumer acceptability of the product. Bearing in mind that Texture Analysis is a rapid and low-cost analytical technique, it can also be favorably applied in the oenological sector as a routine tool for monitoring wine-grape quality. Among the different mechanical parameters measurable, berry skin thickness and hardness are indices reflecting the anthocyanin extractability and dehydration kinetics with adequate reliability. This review collects the most recent research results from grape texture studies. Additionally, it emphasizes the potentiality and limits of this analytical technique when applied to grape studies, as well as trends that require further understanding.