Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors |
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Authors: | Susana Río Segade Ignacio Orriols Simone Giacosa Luca Rolle |
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Affiliation: | 1. Estación de Viticultura e Enoloxía de Galicia (EVEGA) , Leiro, Ourense, Spain evegadoc2@cesga.es;3. Estación de Viticultura e Enoloxía de Galicia (EVEGA) , Leiro, Ourense, Spain;4. Department of Exploitation and Protection of the Agricultural and Forestry Resources (Di.Va.P.R.A.), Microbiology and Food Technology Sector , Turin University , Grugliasco, Torino, Italy |
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Abstract: | 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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Keywords: | Texture parameters Red varieties Ripening stages Varietal markers |
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