Ripening of grapes is associated with great modifications at both the chemical and physical level. The aim of this work was to describe the changes in physical-mechanical parameters associated to ripening of wine grape berries, as evaluated by texture analysis, in order to understand if these modifications are stable across cultivars, or they are cultivar-specific. Berries from 21 different cultivars were sorted by flotation in different saline solutions, separated in two ripening stages differentiated by the amount of sugars (183 and 217 g L-1) and then analysed. Multivariate and univariate variations in texture analysis parameters were found, which were not constant across the studied grapevine varieties. However, a general behaviour was observed for skin weight, which had the largest variation between the two ripening stages. Other parameters showed significant differences between the ripening stages: skin thickness, berry gumminess, chewiness, and springiness, but the variation was not common to all cultivars. The work therefore evidenced the existence of cultivar-specific differences in the behaviour of physicalmechanical parameters between ripening stages.
|Numero di pagine||10|
|Rivista||Italian Journal of Food Science|
|Stato di pubblicazione||Pubblicato - 2017|
- berry ripening, physical-mechanical properties, texture analysis, skin weight, wine grapes, Vitis vinifera L.