Sensory and instrumental characterisation of Cabernet Franc grapes according to ripening stages and growing location

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

“…In fact, it is well known that many of the chemical, physical and mechanical properties studied are strongly influenced by environmental conditions. [15,25,34] Moreover, in order to not induce modifications of the chemical-physical fruit characteristics, plant growth, regulators were not used, although they are utilized as a common practice in table grape production. [6] The organoleptic quality of the anthocyanin content is in accordance with literature data; [35] only Alphonse Lavallée showed a lower TAI with respect to other studies, that, on the other hand, reported values very different between them.…”

“…Moreover, Regina nera was characterized by berries with low gumminess In general, with respect to skin texture parameters, the instrumental TPA parameters of the whole berry evolve throughout ripening [14] and the change continues more or less intensely during postharvest in relation to the various techniques of preservation and packaging. [44] The cohesiveness value increases during grape ripeness [15] and decreases in the post-harvest period. [19] Therefore, this parameter can be also used as a grape ripeness predictor.…”

“…[2,14] Many of these sensory descriptors can be evaluated by instrumental measurements, and in many instances high correlations with the mechanical parameters determined by texture analysis were observed. [15,16] These instrumental measurements are often preferred to sensory evaluations because they reduce variations in subjective judgments and can be more easily used to collate data from different sources.…”

Influence of viticultural practices on the sensory characteristics of wine grape varieties

“…The results of chemical analysis make it possible to obtain only a partial information about ripeness, since they do not consider a change in the texture of tissues of a berry during ripening [5]. Implementation into practice instrumental methods of measuring concentrations of phenol and aromatic substances requires significant expenditures of time and resources; the possibility of conducting similar analyses at a winery is limited.…”

“…Implementation into practice instrumental methods of measuring concentrations of phenol and aromatic substances requires significant expenditures of time and resources; the possibility of conducting similar analyses at a winery is limited. Thus, sensory estimation of berry is an alternative method for the quantitative expression of perception of substances, which affect the quality of grapes [1,2,5]. Taking into account high heterogeneity of grape by the degree of maturity, observance of a strict protocol of sampling must provide objectivity of the obtained results.…”