Utilisation de parametres physiques pour la caractérisation de la véraison des baies de raisin

Abbal, Philippe; Boulet, Jean Claude; Moutounet, Michel

doi:10.20870/oeno-one.1992.26.4.1185

Cited by 17 publications

(20 citation statements)

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“…In this sense, multivariate statistical analysis is a useful tool to elucidate influential parameters in grape texture analysis. Although berry skin break force and energy represent meaningful parameters for varietal characterization and differentiation, [22] only a few previous works on grape texture measurements have investigated their efficiency for estimating grape quality through ripening, [23][24][25] and someone reported the inability of different compression parameters to discriminate ripening stages. [21] Though much of this physico-mechanical knowledge was acquired on grapes sampled at different times during ripening, their physiological characteristics in a vineyard are very heterogeneous at any given date.…”

Section: Introductionmentioning

confidence: 99%

Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors

Segade¹,

Orriols²,

Giacosa

et al. 2011

International Journal of Food Properties

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The texture parameters of three red grape varieties (Mencía, Brancellao, and Merenzao) cultivated in Galician vineyards (North-West Spain) were determined. Different ripening stages (A: 176 ± 8 g/l reducing sugars; B: 193 ± 8 g/l reducing sugars; C: 210 ± 8 g/l reducing sugars; D: 227 ± 8 g/l reducing sugars) were also considered. Principal component analysis was performed for a better understanding of the differences found among grapes according to variety and ripening stage based on the skin and berry texture parameters. The parameters differentiating varieties were the skin break force and energy measured on the lateral side, whereas ripening stages can be classified on the basis of berry cohesiveness. The hardest berry skin was associated with the Merenzao variety with skin break force values comprised between 0.752-0.811 N and skin break energy between 0.715-0.790 mJ for A and B ripening stages, respectively. Instead, Brancellao variety presented the softest skin with skin break force values ranging from 0.521 to 0.562 N and skin break energy from 0.407 to 0.475 mJ for A and B ripening stages, respectively. Ripeness grade increased with the berry cohesiveness for all the varieties studied.

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Section: Introductionmentioning

confidence: 99%

Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors

Segade¹,

Orriols²,

Giacosa

et al. 2011

International Journal of Food Properties

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“…Previous works showed the interest of grape texture measurement as estimation of grape ripeness. The scientific contributions are principally concerned with the evolution of some mechanical properties during ripening, like berry skin hardness (Abbal et al, 1992;Robin et al, 1996;Ruiz Hernandez, 1996;Robin et al, 1997;Le Moigne et al, 2008;Rolle et al, 2007a;Letaief et al, 2008a). Nevertheless, previous works on grape texture properties have not investigated their efficiency for phenolic ripeness and extractability estimation.…”

Section: Introductionmentioning

confidence: 99%

Phenolic ripeness assessment of grape skin by texture analysis

Segade¹,

Rolle

Gerbi

et al. 2008

Journal of Food Composition and Analysis

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“…There is little experience with Texture Analysis application on wine grapes. The scientific contributions are concerned principally with the study of some modifications concerning mechanical properties, like hardness evolution during ripening (Liang et al, 1990;Abbal et al, 1992;Robin et al, 1996;Robin et al,1997;Rolle et al, 2006b;Ruiz Hernandez, 1996). The knowledge of texture indices like berry skin thickness and hardness, as well as seed ripening degree, can present some fundamental qualitative information for the oenologist during the planning and management of pressing and maceration processes.…”

Section: Introductionmentioning

confidence: 99%

Grape skin and seeds hardness assessment by texture analysis

Letaief

Rolle

Zeppa

et al. 2006

13th World Congress of Food Science &Amp; Technology

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In order to optimize wine quality it is important to first characterize grape phenolic maturity and to determine the extractability of phenolic compounds during winemaking. The choice of harvest date is therefore very important but nevertheless still empirical. Previous works showed the interest of grape texture measurement as factor of grape maturity characterization. This work proposes to focus on berry skins and seed texture properties of three grapevine varieties: Cabernet sauvignon, Pinot noir and Nebbiolo from different growing areas and during two vintages, using a Universal Testing Machine TaxT2i Texture Analyzer. For the measurement of berry skin hardness, a needle probe was used, whereas for seed hardness a flat P/35 cylinder probe was used until a 50% deformation was reached. Tests were performed at 1mm.s -1 . Every test gave a force-deformation curve indicating the applied force at the skin and seed rupture point and the involved rupture energy. The first part of the study concerned the validation of the method used for grape skin and seed hardness measurements. The second part was dedicated to the importance of grape skin and seed hardness for the varietal differentiation The collected data showed that since there is a significant difference between varieties, berry skin and seed hardness represents a meaningful parameter for varietal characterization and differentiation. In both years 2004 and 2005, Nebbiolo was the variety with the toughest seeds (55,8N and 58,9N), but with the weakest berry skins (0,46N and 0,35N), in comparison to Pinot noir, which had the weakest seeds (35,9N and 41,3N) but the toughest berry skins (0,57N and 0,50N). Cabernet sauvignon showed a medium hardness for berry skins (0,51N and 0,46N) and seeds (44,5N and 43,4N).

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Utilisation de parametres physiques pour la caractérisation de la véraison des baies de raisin

Abstract: <p>Cette étude consiste à comparer l'évolution de la fermeté et de la couleur de cinq cépages différents de baies de raisins, avant et après la véraison : Merlot, Syrah, Cinsaut, Mourvèdre et Grenache.</p>

Cited by 17 publications

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Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors

Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors

Phenolic ripeness assessment of grape skin by texture analysis

Grape skin and seeds hardness assessment by texture analysis

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