Sensory and instrumental texture measurements for assessing grape seed parameters during fruit development

Letaief, Hend; Maury, Chantal; Symoneaux, Ronan; Siret, René

doi:10.1002/jsfa.6071

Cited by 11 publications

(21 citation statements)

References 36 publications

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“…A work recently published also highlighted that the seed texture properties measured by compression testing are positively correlated with each other (Letaief et al, 2013). The differentiating power of F s is shown in Fig.…”

Section: Grape Variety Colourmentioning

confidence: 73%

“…Nevertheless, the changes occurred only in seed stiffness (E s ) for sorted Cabernet Sauvignon grapes sampled at different harvest dates, even if one density class per sampling date was selected to emphasise the physiological differences among grape ripening stages (Rolle et al, 2012a). Some researchers also noted that most of the texture parameters of the seeds became steady three weeks after the end of véraison (Letaief et al, 2013). During the on-vine dehydration process of Mondeuse grapes, stability in the values of seed mechanical properties was reached after the 75 th withering day .…”

Section: Grape Variety Colourmentioning

confidence: 99%

“…A 280 = absorbance measured at 280 nm, TF = total flavonoids, PRO = proanthocyanidins, FRV = flavanols reactive to vanillin, GA = gallic acid, CA = catechin, EC = epicatechin, ECG = epicatechin gallate, B 1 = procyanidin B 1 , B 2 = procyanidin B 2 , TM = total monomers, TD = total dimers. vegetal aroma and roasted aroma (Letaief et al, 2013).…”

Section: Tablementioning

confidence: 99%

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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

Giacosa

Segade

et al. 2016

SAJEV

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Section: Grape Variety Colourmentioning

confidence: 73%

Section: Grape Variety Colourmentioning

confidence: 99%

See 1 more Smart Citation

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

Giacosa

Segade

et al. 2016

SAJEV

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show abstract

“…Texture analysers measure the physical nature of a sample, converting mechanical properties into several physical parameters, such as firmness, chewiness, brittleness, adhesiveness, elasticity and extensibility. Texture analysers are widely used for the analysis of the firmness of grape skin and seeds (Letaief et al , , Maury et al , Zsófi et al ). Models used include texture profile analysis (TPA), cut, tension, bend fracture and puncture tests.…”

Section: Introductionmentioning

confidence: 99%

Measurement of grape root firmness and its application to the evaluation of cold hardiness

Gao

Zhai

2018

Australian Journal of Grape and Wine Research

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Background and Aims In this study, the cutting force and work to cut 12 grape cultivars with different cold hardiness were measured with a texture analyser to examine root firmness and its application to the evaluation of cold hardiness. Methods and Results The transverse cut method involved cutting in a direction perpendicular to vascular orientation, and the longitudinal cut method involved cutting in a direction perpendicular to the transverse cut. The transverse maximum cutting force (MCF) and cutting depth showed a linear relationship, while work of transverse cutting and cutting depth indicated a power function. Dornfelder, Merlot Noir, Tannat, Carmenère and Syrah required the least MCF, Vidal, SO4, 3309C and 101‐14M a moderate MCF, and Chambourcin, Beta and Frontenac the highest MCF. Work classification of the 12 cultivars was consistent with MCF classification. Conclusions The correlation coefficients of cold hardiness and MCF at 2 mm cutting depth was the highest in the transverse cut, and the correlation coefficients of cold hardiness and phloem MCF of 1 mm cutting depth was highest in the longitudinal cut. The root phloem/radius ratio was correlated negatively with MCF and work, yet the correlation between xylem/radius and MCF and work was positive. The exodermis/radius ratio was significantly correlated with the MCF and the work of a transverse section and phloem longitudinal section. Significance of the Study The cross‐sectional cut of 2 mm depth and longitudinal cut of 1 mm depth could distinguish the firmness of different cultivars, and could be considered as the determinant index of cold hardiness.

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“…During the past 10 years, other subjective methods have been developed to determine phenolic maturity. These experiments are based on the knowledge of oenologists and their ability to taste berries and seeds (Letaief et al, 2013). In 2005, Ristic and Iland (2005) initiated research addressing seed development and tannin accumulation and showed correlations with colour evolution.…”

Section: Introductionmentioning

confidence: 99%

Using of a combined approach by biochemical and image analysis to develop a new method to estimate seed maturity stage for Bordeaux area grapevine

Rabot

2017

OENO One

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Aim: The importance of phenolic maturity (depending on tannins and anthocyans) of the grape is crucial at harvest and determines the final quality of wine. The work presented here aims to characterize the evolution of phenolic maturity of seeds for 3 varieties combining macroscopic analysis and biochemical analyzes of these tannins at phenological stages of interest.Methods and results: Using R software for macroscopic analyzes have been shown that the color varies dramatically (from green to dark brown) in the two months between the bunch closure and maturity. Biochemical analysis (HPLC measurement) shows that tannins in seeds are increasing from bunch closure to early veraison and decrease after this step until maturity.Conclusion: All together these results have shown that the color variation is correlated to the tannins content in the seeds.Significance of the study: Nowadays, no easy ways of prediction of phenolic maturity are known. The aim of this work is to use these results (usually considered independently) to have an knowledge of seed level of phenolic maturity necessary without biochemical analysis to establish a date of great harvest for the most favorable conditions for the extraction of tannins required for the organoleptic quality of a wine .The originality of this work is to use the combined visual seeds and its biochemical composition in tannins (correlation established by CPA). Forward, these results will help to develop a decision support tool based on simply system to acquiring seed image easily usable by winemakers.

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Sensory and instrumental texture measurements for assessing grape seed parameters during fruit development

Cited by 11 publications

References 36 publications

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

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

Measurement of grape root firmness and its application to the evaluation of cold hardiness

Using of a combined approach by biochemical and image analysis to develop a new method to estimate seed maturity stage for Bordeaux area grapevine

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