Brillante, L; Gaiot, F; Lovat, L; Giacosac, S; Río Segade, S; Vincenzi, S; Torchio, F; ... Tomasi, D; + view all Brillante, L; Gaiot, F; Lovat, L; Giacosac, S; Río Segade, S; Vincenzi, S; Torchio, F; Rolle, L; Tomasi, D; - view fewer (2017) Changes in texture analysis parameters of wine grape berries at two ripeness stages: A study on varietal effect. Italian Journal of Food Science , 29 (2) pp. 243-252. 10.14674/1120-1770/ijfs.v623.

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Abstract

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 physical-mechanical parameters between ripening stages.

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