Berry Heterogeneity as a Possible Factor Affecting the Potential of Seed Mechanical Properties to Classify Wine Grape Varieties and Estimate Flavanol Release in Wine-like Solution

Torchio, Fabrizio; Giacosa, Simone; Segade, Susana Rı́o; Gerbi, Vincenzo; Rolle, Luca Giorgio Carlo

doi:10.21548/35-1-982

Cited by 3 publications

(9 citation statements)

References 36 publications

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“…The contents obtained of the different flavanol compounds agreed with those previously reported for the same varieties Torchio et al, 2014), with the exception of GA for Nebbiolo, and ECG for Avanà and Nebbiolo. A possible reason is the edaphoclimatic vineyard and vintage effect on the flavanolic composition of the seeds (Lorrain, Chira, & Teissedre, 2011).…”

Section: Phenolic Composition Of Fresh Berriessupporting

confidence: 89%

“…Nebbiolo seeds were significantly richer in TF, GA, and C, whereas procyanidin B 1 was significantly more abundant in Chatus seeds. The values found of A 280 , TF, and FRV were in the range reported in the scientific literature for Nebbiolo seeds Rolle, Torchio, et al, 2012), but they were lower for Avanà seeds than others published (Torchio, Giacosa, Río Segade, Gerbi, & Rolle, 2014). The values observed of PRO were higher than those previously published for Avanà and Nebbiolo seeds Rolle, Torchio, et al, 2012;Torchio et al, 2014).…”

Section: Phenolic Composition Of Fresh Berriescontrasting

confidence: 47%

“…The qualitative and quantitative composition of anthocyanins in the resulting wines was not directly related to that found in the respective withered grapes. This could be due to different berry skin hardness values that condition the diffusion of anthocyanins from the skin into the wine during maceration (Río Segade et al, 2014), although this kind of data were not acquired. Only for the Chatus variety, significant differences were observed in TAI among the wines made from slow and fast withered grapes, showing higher values for the slow process.…”

Section: Evaluation Of Wines Produced With Dehydrated Berriesmentioning

confidence: 99%

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Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines

et al. 2016

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Section: Phenolic Composition Of Fresh Berriessupporting

confidence: 89%

Section: Phenolic Composition Of Fresh Berriescontrasting

confidence: 47%

Section: Evaluation Of Wines Produced With Dehydrated Berriesmentioning

confidence: 99%

See 1 more Smart Citation

Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines

et al. 2016

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“…[23] The skin and seed texture properties of the native Romanian wine grape varieties and Pinot noir grapes grown in the Romanian zones (Table 8) were within the ranges published for different varieties grown in Italy. [21,29,48] Instrumental skin texture parameters have been proposed as variety markers, zone discriminators and anthocyanin extractability indices. F sk and W sk represent meaningful skin mechanical properties for the characterization and differentiation of wine grape varieties.…”

Section: Discussionmentioning

confidence: 99%

“…The seeds were also immersed into 25 mL of the hydroalcoholic buffer and placed in a controlled-temperature room at 25°C for one week. [29] The extract was then used for seed analysis.…”

Section: Spectrophotometric Methodsmentioning

confidence: 99%

Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

Urcan

Lung

Giacosa

et al. 2015

International Journal of Food Properties

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In this work, the chemical compositions and texture characteristics of three native Romanian wine grape varieties (Feteascə regalə, Feteascə alba, and Feteascə neagrə) were studied. We assessed the distinct characteristics directly linked to their phenolic compositions, volatile profiles, and mechanical properties and compared these characteristics with those of Pinot noir grapes. The effect of the growing zone was also evaluated. Various spectrophotometric indices directly related to the phenolic compositions of berry skins and seeds were determined. The detailed phenolic compositions (anthocyanins, hydroxycinnamoyl tartaric acids, and stilbenes) of the skins were determined using high-performance liquid chromatography methods. Free and bound volatile compounds in the berries were quantified by gas chromatography/mass spectrometry. The textural properties of the skins and seeds were measured by instrumental texture analysis. The results showed high diversity among the varieties and zones that affected the enological potential. Among the white varieties, Feteascə albə grapes could be less susceptible to browning as a consequence of their lower trans-caffeoyltartaric acid concentration, whereas Feteascə regalə grapes from Cluj had the highest concentrations of total free and bound volatile compounds, particularly terpenes and norisoprenoids. Among the red varieties, Feteascə neagrə was identified as a promising variety to be exploited in the future for its particular phenolic characteristics, particularly those grapes grown in Mica. Nevertheless, Feteascə neagrə grapes grown in Cluj had the highest total glycosidically bound terpene concentrations. Finally, differences in the mechanical and/or acoustic properties of the skins and seeds could strongly influence the kinetics and completeness of phenolic compound extraction

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Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration

et al. 2016

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This study represents the first time that the extraction of phenolic compounds from the seeds is assessed from instrumental texture properties for dehydrated grapes. Nebbiolo winegrapes were postharvest dehydrated at 20°C and 41% relative humidity. During the dehydration process, sampling was performed at 15%, 30%, 45% and 60% weight loss. The extractable fraction and extractability of phenolic compounds from the seeds were determined after simulated maceration. The evolution of mechanical and acoustic attributes of intact seeds was also determined during grape dehydration to evaluate how these changes affected the extraction of phenolic compounds. The extractable content and extractability of monomeric flavanols and proanthocyanidins, as well as the galloylation percentage of flavanols, might be predicted easily and quickly from the mechanical and acoustic properties of intact seeds. This would help in decision-making on the optimal dehydration level of winegrapes and the best management of winemaking of dehydrated grapes.

show abstract

Berry Heterogeneity as a Possible Factor Affecting the Potential of Seed Mechanical Properties to Classify Wine Grape Varieties and Estimate Flavanol Release in Wine-like Solution

Cited by 3 publications

References 36 publications

Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines

Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines

Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration

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