Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration

S. Rio Segade*, Fabrizio Torchio, V. Gerbi, N. Quijada Morin, I. Garcia Estèvez, S. Giacosa, M. T. Escribano Bailòn, L. Rolle

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in rivistaArticolopeer review

8 Citazioni (Scopus)

Abstract

This study represents the first time that the extraction of phenolic compounds from the seeds is assessed from instrumental texture properties for dehydrated grapes. Nebbiolo winegrapes were postharvest dehydrated at 20 °C and 41% relative humidity. During the dehydration process, sampling was performed at 15%, 30%, 45% and 60% weight loss. The extractable fraction and extractability of phenolic compounds from the seeds were determined after simulated maceration. The evolution of mechanical and acoustic attributes of intact seeds was also determined during grape dehydration to evaluate how these changes affected the extraction of phenolic compounds. The extractable content and extractability of monomeric flavanols and proanthocyanidins, as well as the galloylation percentage of flavanols, might be predicted easily and quickly from the mechanical and acoustic properties of intact seeds. This would help in decision-making on the optimal dehydration level of winegrapes and the best management of winemaking of dehydrated grapes.
Lingua originaleInglese
pagine (da-a)893-901
Numero di pagine9
RivistaFood Chemistry
Volume199
Numero di pubblicazioneMaggio
DOI
Stato di pubblicazionePubblicato - 2016
Pubblicato esternamente

All Science Journal Classification (ASJC) codes

  • Chimica Analitica
  • Scienze Alimentari

Keywords

  • Acoustic emission
  • Flavonol extractionj
  • Instrumental texture analysis
  • Mechanical properties
  • Nebbiolo winegrapes
  • Postharvest dehydration process

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