Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production
✍ Scribed by Andrea Bellincontro; Diana De Santis; Rinaldo Botondi; Ivano Villa; Fabio Mencarelli
- Book ID
- 102428947
- Publisher
- John Wiley and Sons
- Year
- 2004
- Tongue
- English
- Weight
- 144 KB
- Volume
- 84
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Abstract
Experiments were carried out using an innovative technology for dehydration based on the passage of air through a tunnel. It was possible to study the postharvest behaviour, at different rates of dehydration, of Malvasia, Trebbiano and Sangiovese grapes. Malvasia and Trebbiano grapes were picked with 17.5% SSC (soluble solids content), while Sangiovese grapes were harvested fully ripe with 26% SSC. All the grapes, in different experiments, were placed in the tunnel with an air speed of 1–1.5 m s^−1^, 42% RH (relative humidity) and a temperature of 21 °C. After 18 days the weight loss was 50 and 34% respectively in tunnel‐treated Malvasia and Trebbiano grapes, while it was only 13–14% in control grapes (outside the tunnel: RH around 65% and temperature about 20 °C without ventilation). The SSC rose to 35 and 27% respectively in tunnel‐treated Malvasia and Trebbiano grapes compared with 23 and 21% respectively in control grapes. In the case of Sangiovese grapes, after 7 days (the end of treatment) the weight loss was 20.5% in tunnel‐treated grapes and 10.5% in control grapes. The SSC rose to 32% and the acidity increased from 4.8 to 5.8 g l^−1^ in tunnel‐treated grapes compared with 29% and 5 g l^−1^ respectively in control grapes. Total phenols and anthocyanins almost doubled in tunnel‐treated Sangiovese berries. Volatile compound analysis revealed a higher ethanol concentration in all tunnel‐treated grapes but a lower concentration of ethyl acetate and acetic acid. Copyright © 2004 Society of Chemical Industry