Phenolic ripeness assessment of grape skin by texture analysis

Segade, Susana Rı́o; Rolle, Luca Giorgio Carlo; Gerbi, Vincenzo; Orriols, Ignacio

doi:10.1016/j.jfca.2008.06.003

Cited by 65 publications

(67 citation statements)

References 21 publications

(15 reference statements)

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“…Berry skin thickness, together with skin break force, is an important technological parameter for red grapes, as it is related to the extractability of phenolic substances from the skin . Skin break force and thickness are directly related to the cell permeability index (EA%) (Río Segade et al, 2008), from which information on the ease of transfer of these compounds can be gained. Briefly, the higher the EA% values, the slower and less the dissolution of anthocyanins in the must during maceration (Cagnasso et al, 2008).…”

Section: Gflv and Gfkv Mixed Infectionmentioning

confidence: 99%

Modifications in Chemical, Physical and Mechanical Properties of Nebbiolo (Vitis vinifera L.) Grape Berries Induced by Mixed Virus Infection

Santini¹,

Rolle²,

Cascio³

et al. 2016

SAJEV

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Modifications in grape quality parameters induced by mixed infection with GFLV and GFkV, GLRaV-1 and GVA, and GLRaV-3 and GVA in three Nebbiolo clones were compared against healthy plants of the same clones in two experimental vineyards in Piemonte, northwest Italy. The aim of the study was to evaluate the effect of virus infection on the mechanical properties of the berry skin and the whole berry as assessed by texture analysis tests, and on the amount and quality of berry skin phenols. Differences were observed in grapevine vigour, yield and juice composition, depending on the viral status of the plants. The anthocyanin profile of the vines infected with GFV and GFkV and those infected with GLRaV-1 and GVA showed a lower percentage of the more stable tri-substituted malvidin-3-glucoside and a higher percentage of cyanidin and peonidin-3-glucosides. Texture analysis showed that the viruses may increase berry-skin thickness and reduce phenol extractability. These effects carry practical implications for wine quality.

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Section: Gflv and Gfkv Mixed Infectionmentioning

confidence: 99%

Modifications in Chemical, Physical and Mechanical Properties of Nebbiolo (Vitis vinifera L.) Grape Berries Induced by Mixed Virus Infection

Santini¹,

Rolle²,

Cascio³

et al. 2016

SAJEV

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show abstract

“…Berry skin break force and energy represent meaningful mechanical properties for varietal characterization and differentiation. These skin texture parameters allowed the differentiation of 13 red winegrape varieties from Galicia (northwest Spain) (Río Segade et al 2008), and they are also little influenced by grape ripening stage , Zouid et al 2011. Instead, berry skin thickness could not be considered a good differentiating attribute because it agreed for all the Galician red cultivars studied (Río Segade et al 2008.…”

Section: Instrumental Texture Parameters As Varietal Markersmentioning

confidence: 99%

“…These skin texture parameters allowed the differentiation of 13 red winegrape varieties from Galicia (northwest Spain) (Río Segade et al 2008), and they are also little influenced by grape ripening stage , Zouid et al 2011. Instead, berry skin thickness could not be considered a good differentiating attribute because it agreed for all the Galician red cultivars studied (Río Segade et al 2008. In red winegrape varieties cultivated in Italy, such as Barbera, Brachetto, Cabernet Sauvignon, Dolcetto, Freisa, Nebbiolo, and Pinot noir, both hardness and thickness of berry skins differed significantly (Letaief et al 2008a).…”

Section: Instrumental Texture Parameters As Varietal Markersmentioning

confidence: 99%

“…One recent report assessed the potential of the mechanical properties of berry skin to predict the anthocyanin extractability index in Galician winegrapes, at harvest, from the same vineyard (Río Segade et al 2008). A good multiple linear regression was found between anthocyanin extractability index (EA) and berry skin break force (F sk ) and thickness (Sp sk ).…”

Section: Instrumental Texture Parameters and Phenol Extractabilitymentioning

confidence: 99%

“…Knowledge of grape phenol characteristics, content, and extractability may allow winemakers to best exploit the grape potential reached in the vineyard (Sacchi et al 2005). In this sense, the necessity of investigating new parameters in order to understand and predict quickly and at low cost the phenol extractability from the skin and seeds has likely stimulated, in recent years, a rediscovery of instrumental texture analysis applied to winegrapes (Le Moigne et al 2008a, Río Segade et al 2008.…”

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confidence: 99%

See 2 more Smart Citations

Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

Rolle¹,

Siret²,

Segade³

et al. 2011

Am. J. Enol. Vitic.

102

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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 help satisfy market requirements. The measured parameters are related to some sensory properties and, therefore, indirectly to consumer acceptability of the product. As texture analysis is a rapid and low-cost analytical technique, it can also be favorably applied in enology as a routine tool for monitoring winegrape quality. Among the different mechanical parameters measurable, berry skin thickness and hardness are indices that reflect anthocyanin extractability and dehydration kinetics with adequate reliability. This review collects the most recent research results from grape texture studies, emphasizes the potentiality and limits of this analytical technique when applied to grape studies, and highlights trends that require further understanding.

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Changes in Physical and Mechanical Properties of Dehydrating Berries

Rolle¹,

Gerbi²

2013

Sweet, Reinforced and Fortified Wines

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Phenolic ripeness assessment of grape skin by texture analysis

Cited by 65 publications

References 21 publications

Modifications in Chemical, Physical and Mechanical Properties of Nebbiolo (Vitis vinifera L.) Grape Berries Induced by Mixed Virus Infection

Modifications in Chemical, Physical and Mechanical Properties of Nebbiolo (Vitis vinifera L.) Grape Berries Induced by Mixed Virus Infection

Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

Changes in Physical and Mechanical Properties of Dehydrating Berries

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