TY - JOUR
T1 - Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration
AU - Rio Segade, S.
AU - Torchio, Fabrizio
AU - Gerbi, V.
AU - Quijada Morin, N.
AU - Garcia Estèvez, I.
AU - Giacosa, S.
AU - Escribano Bailòn, M. T.
AU - Rolle, L.
PY - 2016
Y1 - 2016
N2 - 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.
AB - 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.
KW - Acoustic emission
KW - Flavonol extractionj
KW - Instrumental texture analysis
KW - Mechanical properties
KW - Nebbiolo winegrapes
KW - Postharvest dehydration process
KW - Acoustic emission
KW - Flavonol extractionj
KW - Instrumental texture analysis
KW - Mechanical properties
KW - Nebbiolo winegrapes
KW - Postharvest dehydration process
UR - https://publicatt.unicatt.it/handle/10807/70663
UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=84954305120&origin=inward
UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84954305120&origin=inward
U2 - 10.1016/j.foodchem.2015.12.072
DO - 10.1016/j.foodchem.2015.12.072
M3 - Article
SN - 0308-8146
VL - 199
SP - 893
EP - 901
JO - Food Chemistry
JF - Food Chemistry
IS - Maggio
ER -