Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes

LWT

Volumn 44, Issue 2, 2011, Pages 392-398

  Segade, Susana Río ^a   Giacosa, Simone ^b   Gerbi, Vincenzo ^b   Rolle, Luca ^b  

^a Estacion de Viticultura e Enoloxia de Galicia EVEGA   (Spain)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

Anthocyanin extractability; Grape ripeness; Skin mechanical parameters; Texture analysis; Vineyard location

Indexed keywords

FRUITS; MECHANICAL PROPERTIES; TEXTURES; WINE;

EXTRACTABILITY; GRAPE RIPENESS; MATHEMATICAL EQUATIONS; MECHANICAL PARAMETERS; MORPHOLOGICAL PARAMETERS; SKIN MECHANICAL PROPERTIES; TEXTURE ANALYSIS; TOTAL ANTHOCYANIN CONTENTS;

ANTHOCYANINS;

VITACEAE; VITIS VINIFERA;

EID: 77958459736     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.09.004     Document Type: Article

References (31)

1. Abbott J.A. Quality measurement of fruits and vegetables. Postharvest Biology and Technology 1999, 15:207-225.
2. Boulton R. The copigmentation of anthocyanins and its role in the color of red wine: a critical review. American Journal of Enology and Viticulture 2001, 52:67-87.
3. Cagnasso E., Rolle L., Caudana A., Gerbi V. Relations between grape phenolic maturity and red wine phenolic composition. Italian Journal of Food Science 2008, 20:365-381.
4. Celotti E., Della Vedova T., Ferrarini R., Martinand S. The use of reflectance for monitoring phenolic maturity curves in red grapes. Italian Journal of Food Science 2007, 19:91-100.
5. Di Stefano R., Cravero M.C. Metodi per lo studio dei polifenoli dell'uva. Rivista di Viticoltura e di Enología 1991, 44:37-45.
6. Downey M., Dokoozlian N.K., Krstic M.P. Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: a review of recent research. American Journal of Enology and Viticulture 2006, 57:257-268.
7. Fournand D., Vicens A., Sidhoum L., Souquet J.M., Moutounet M., Cheynier V. Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages. Journal of Agricultural and Food Chemistry 2006, 54:7331-7338.
8. Fragoso S., Mestres M., Busto O., Guasch J. Comparison of three extraction methods used to evaluate phenolic ripening in red grapes. Journal of Agricultural and Food Chemistry 2010, 58:4071-4076.
9. Glories Y., Augustin M. Maturité phénolique du raisin, consèquences technologiques: applications aux millésimes 1991 et 1992. Actes du Colloque Journée technique du CIVB 1993, 56-61. CIVB, Bordeaux.
10. González-Neves G., Charamelo D., Balado J., Barreiro L., Bochicchio R., Gato G., et al. Phenolic potential of Tannat, Cabernet Sauvignon and Merlot grapes and their correspondence with wine composition. Analytica Chimica Acta 2004, 513:191-196.
11. Guidoni S., Ferrandino A., Novello V. Climate and agronomical practice effects on anthocyanin accumulation in cv. 'Nebbiolo' (Vitis vinifera L.) berries. American Journal of Enology and Viticulture 2008, 59:22-29.
12. Jensen J.S., Demiray S., Egebo M., Meyer A.S. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera). Journal of Agricultural and Food Chemistry 2008, 56:1105-1115.
13. Kontoudakis N., Esteruelas M., Fort F., Canals J.M., Zamora F. Comparison of methods for estimating phenolic maturity in grapes: correlations between predicted and obtained parameters. Analytica Chimica Acta 2010, 660:127-133.
14. Le Moigne M., Maury Ch., Bertrand D., Jourjon F. Sensory and instrumental characterisation of Cabernet Franc grapes according to ripening stages and growing location. Food Quality and Preference 2008, 19:220-231.
15. Letaief H., Rolle L., Zeppa G., Gerbi V. Assessment of grape skin hardness by a puncture test. Journal of the Science of Food and Agriculture 2008, 88:1567-1575.
16. Mateus N., Machado J.M., de Freitas V. Development changes of anthocyanins in Vitis vinifera grapes grown in the Douro Valley and concentration in respective wines. Journal of the Science of Food and Agriculture 2002, 82:1689-1695.
17. Maury C., Madieta E., Le Moigne M., Mehinagic E., Siret R., Jourjon F. Development of a mechanical texture test to evaluate the ripening process of Cabernet Franc grapes. Journal of Texture Studies 2009, 40:511-535.
18. Ortega-Regules A., Romero-Cascales I., Ros-García J.M., López-Roca J.M., Gómez-Plaza E. A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability. Analytica Chimica Acta 2006, 563:26-32.
19. Revilla E., García-Beneytez E., Cabello F. Anthocyanin fingerprint of clones of Tempranillo grapes and wines made with them. Australian Journal of Grape and Wine Research 2009, 15:70-78.
20. Río Segade S., Orriols I., Gerbi V., Rolle L. Phenolic characterization of thirteen red grape cultivars from galicia by anthocyanin profile and flavanol composition. Journal International de la Science de la Vigne et du Vin 2009, 43:189-198.
21. Río Segade, S., Orriols, I., Giacosa, S., & Rolle, L. Texture analysis parameters as winegrapes varietal markers and ripeness predictors. International Journal of Food Properties, in press.
22. Río Segade S., Rolle L., Gerbi V., Orriols I. Phenolic ripeness assessment of grape skin by texture analysis. Journal of Food Composition and Analysis 2008, 21:644-649.
23. Río Segade S., Soto Vázquez E., Díaz Losada E. Influence of ripeness grade on accumulation and extractability of grape skin anthocyanins in different cultivars. Journal of Food Composition and Analysis 2008, 21:599-607.
24. Rolle L., Torchio F., Zeppa G., Gerbi V. Anthocyanin extractability assessment of grape skins by texture analysis. Journal International de la Science de la Vigne et du Vin 2008, 42:157-162.
25. Rolle L., Torchio F., Zeppa G., Gerbi V. Relations between break skin force and anthocyanin extractability at different stages of ripening. American Journal of Enology and Viticulture 2009, 60:93-97.
26. Romero-Cascales I., Ortega-Regules A., López-Roca J.M., Fernández-Fernández J.I., Gómez-Plaza E. Differences in anthocyanin extractability from grapes to wines according to variety. American Journal of Enology and Viticulture 2005, 56:212-219.
27. Roudot A.C. Some considerations for a theory of plant tissue mechanics. Science of Aliments 2006, 26:409-426.
28. Ryan J.M., Revilla E. Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening. Journal of Agricultural and Food Chemistry 2003, 51:3372-3378.
29. Saint-Criq N., Vivas N., Glories Y. Maturation phénolique des raisins rouges relation avec la qualité des vins. Comparaison des cépages Merlot et Tempranillo. Le Progrès Agricole et Viticole 1998, 115:306-318.
30. Saint-Criq N., Vivas N., Glories Y. Maturité phénolique: définition et contrôle. Revue Francaise DÓenologie 1998, 173:22-25.
31. Torchio F., Cagnasso E., Gerbi V., Rolle L. Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas. Analytica Chimica Acta 2010, 660:183-189.