This article was published online on June 23, 2009. An error was subsequently identified in the abstract (‘mg kg berry−1’ was mistakenly shown as ‘mg kj berry−1’). This notice is included in the online and print versions to indicate that both have been corrected [July 6, 2009].
Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process†
Article first published online: 23 JUN 2009
Copyright © 2009 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 89, Issue 11, pages 1973–1980, 30 August 2009
How to Cite
Rolle, L., Torchio, F., Giacosa, S. and Gerbi, V. (2009), Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process. J. Sci. Food Agric., 89: 1973–1980. doi: 10.1002/jsfa.3686
- Issue published online: 6 JUL 2009
- Article first published online: 23 JUN 2009
- Manuscript Accepted: 19 MAY 2009
- Manuscript Revised: 1 MAY 2009
- Manuscript Received: 24 MAR 2009
- texture analysis;
- berry skin hardness;
- grape dehydration;
- dessert wine
BACKGROUND: Among several common drying systems used in the enological sector the dry-on-vine (DOV) method assumes particular importance because famous wines such as Sauternes, Tokay and Ice Wines are produced by grapes dried using this system. Knowledge about trends in mechanical properties and phenolic composition during on-vine grape drying is scarce. The objective of this current study is therefore to increase the knowledge on these aspects.
RESULTS: Berry skin break energy (+0.10 N) and berry skin thickness (+69 µm) values increase during grape dehydration, while the peduncle detach force decreases (−0.86 N). Large reductions in the anthocyanin content have also been observed (−40%), but their profile does not show significant changes. Seed hardness (−7.10 N, −1.40 mJ) decreases during the withering, and higher seed springiness has been observed. Seed proanthocyanidins (+2050 mg kg berry−1) and flavanols vanillin assay (+670 mg kg berry−1) increase progressively throughout the withering. In contrast, a distinct lowering of these substances in the skins was noted.
CONCLUSION: Many modifications in the chemical–physical characteristics of berries of Mondeuse winegrapes throughout the DOV process were found. The mechanical characteristics of grapes, in particular the peduncle detachment force, are important parameters in assessing their suitability for the drying-on-plant process. Copyright © 2009 Society of Chemical Industry