Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas

Analytica Chimica Acta
Fabrizio TorchioLuca Rolle

Abstract

Phenolic compounds, extractable from grape skins and seeds, have a notable influence on the quality of red wines. Many studies have clearly demonstrated the relationship between the phenolic composition of the grape at harvest time and its influence on the phenolic composition of the red wine produced. In many previous works the evolution of phenolic composition and relative extractability was normally studied on grapes sampled at different times during ripening, but at the same date the physiological characteristics of grape berries in a vineyard are often very heterogeneous. Therefore, the main goal of the study is to investigate the differences among mechanical properties, phenolic composition and relative extractability of Vitis vinifera L. cv Barbera grape berries, harvested at the same date from several vineyards, and calibrated according to their density at three levels of soluble solids (A=235+/-8, B=252+/-8 and C=269+/-8 g L(-1) sugar) with the aim of studying the influence of ripeness stages and growing locations on these parameters. Results on mechanical properties showed that the thickness of the berry skin (Sp(sk)) was the parameter most affected by the different level of sugars in the pulp, while different skin ha...Continue Reading

References

Nov 1, 1996·Plant Molecular Biology·P K BossS P Robinson
Sep 14, 2006·Journal of Agricultural and Food Chemistry·David FournandVeronique Cheynier

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Citations

Aug 25, 2011·Journal of Agricultural and Food Chemistry·Luca RolleSusana Río Segade
Apr 27, 2012·Journal of Agricultural and Food Chemistry·Alessandra FerrandinoAndrea Schubert
Sep 3, 2013·Journal of Agricultural and Food Chemistry·Fabrizio TorchioLuca Rolle
Aug 8, 2013·Journal of Agricultural and Food Chemistry·Luca RolleFulvio Mattivi
Mar 23, 2013·Journal of the Science of Food and Agriculture·Hend LetaiefRené Siret
Jan 11, 2011·Journal of the Science of Food and Agriculture·Luca RolleSusana Río Segade
Dec 3, 2014·Food Chemistry·Julio Nogales-BuenoJosé Miguel Hernández-Hierro
Dec 24, 2019·Frontiers in Plant Science·Chiara PagliaraniGiorgio Gambino
Apr 4, 2021·International Journal of Molecular Sciences·Giorgio GambinoIvana Gribaudo

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