Abstract
<p>Aim: The importance of phenolic maturity (depending on tannins and anthocyans) of the grape is crucial at harvest and determines the final quality of wine. The work presented here aims to characterize the evolution of phenolic maturity of seeds for 3 varieties combining macroscopic analysis and biochemical analyzes of these tannins at phenological stages of interest.</p><p>Methods and results: Using R software for macroscopic analyzes have been shown that the color varies dramatically (from green to dark brown) in the two months between the bunch closure and maturity. Biochemical analysis (HPLC measurement) shows that tannins in seeds are increasing from bunch closure to early veraison and decrease after this step until maturity.</p><p>Conclusion: All together these results have shown that the color variation is correlated to the tannins content in the seeds.</p><p>Significance of the study: Nowadays, no easy ways of prediction of phenolic maturity are known. The aim of this work is to use these results (usually considered independently) to have an knowledge of seed level of phenolic maturity necessary without biochemical analysis to establish a date of great harvest for the most favorable conditions for the extraction of tannins required for the organoleptic quality of a wine .The originality of this work is to use the combined visual seeds and its biochemical composition in tannins (correlation established by CPA). Forward, these results will help to develop a decision support tool based on simply system to acquiring seed image easily usable by winemakers.</p>
Highlights
Grape maturity at harvest is crucial and determines the final quality of wine
Chemical analysis showed that seed tannins increased from bunch closure to early veraison and decreased after this step until fruit maturity
These results showed that seed colour variation is correlated to tannin concentration in the seeds
Summary
Grape maturity at harvest is crucial and determines the final quality of wine. The maturity of grapevine berries is the combination of optimal technological and phenolic maturity. If technological maturity is well documented and described as sugar and acidity balance (Jones and Davies, 2000; Ollat et al, 2002; Doshi et al, 2006; Castellarin et al, 2016), phenolic maturity depends on various secondary metabolites including tannins (Geny et al, 2003; Ali et al, 2010; Pantelić et al, 2016; De Santis et al, 2017) These phenolic compounds play an important role in red wine organoleptic characteristics, especially the mouthfeel properties like bitterness and astringency. Fredes et al (2010) used information from this study to develop a comparison method of seed colour against a colour scale New approaches such as sensory and instrumental texture measurement or FT-NIR analysis for grape seed maturity characterization have been initiated (Torchio et al, 2012; Letaief et al, 2013; Rodríguez-Pulido et al, 2014; Brillante et al, 2015). These results will help develop a decision support tool based on seed image acquisition
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
