Application of principal component analysis to ripening indices for wine grapes
✍ Scribed by M.L. González-San José; L.J.R. Barren; B. Junquera; L.M. Robredo
- Publisher
- Elsevier Science
- Year
- 1991
- Tongue
- English
- Weight
- 817 KB
- Volume
- 4
- Category
- Article
- ISSN
- 0889-1575
No coin nor oath required. For personal study only.
✦ Synopsis
The influence of lipids, photosynthetic pigments, and phenols in grapes in determining optimum harvesting time and their relationship with traditional grape ripening indices were studied. The relationships between ripening indices and the different types-physiological and technologicalof ripening were also examined. Three factors representing physiological ripening, technological ripening, and energy stores were selected for principal component analysis. The results obtained indicate differences in the meaning of traditional ripening indices, with the choice of index used depending upon the type of ripening desired. Analysis of photosynthetic pigments and phenols during ripening can serve to complement the information furnished by the ripening indices. Phenolic compounds were particularly important as markers of ripening and were closely associated with technological ripening. 0 1991 Academic PW. IX.
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