ACS Publications. Most Trusted. Most Cited. Most Read

OR SEARCH CITATIONS

My Activity
Publications
CONTENT TYPES

Figure 1Loading Img
Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2011, 59, 16, 8796-8805
RETURN TO ISSUEPREVArticleNEXT

Influence of Grape Density and Harvest Date on Changes in Phenolic Composition, Phenol Extractability Indices, and Instrumental Texture Properties during Ripening

View Author Information
DIVAPRA - Food Technology sector, University of Turin, Via L. da Vinci 44, 10095 Grugliasco (TO), Italy
Phone: +39 0116708558. Fax: +39 0116708549. E-mail: [email protected]
Cite this: J. Agric. Food Chem. 2011, 59, 16, 8796–8805
Publication Date (Web):July 13, 2011
https://doi.org/10.1021/jf201318x
Copyright © 2011 American Chemical Society
Request reuse permissions

    Article Views

    1206

    Altmetric

    -

    Citations

    57
    LEARN ABOUT THESE METRICS
    Read OnlinePDF (988 KB)
    Get e-Alerts
    SUBJECTS:

    Abstract

    Changes in the phenolic composition, phenol extractability indices, and mechanical properties occur in grape berries during the ripening process, but the heterogeneity of the grapes harvested at different ripening stages affects the reliability of the results obtained. In this work, these changes were studied in Nebbiolo grapes harvested during five consecutive weeks and then separated according to three density classes. The changes observed in chemical and mechanical parameters through the ripening process are more related to berry density than harvest date. Therefore, the winemaker has to select the flotation density according to the objective quality properties of the wine to be elaborated. On the other hand, the stiffer grapes were associated with a higher accumulation of proanthocyanidins. The harder grapes provided the higher concentration and extractability of flavanols reactive to vanillin, whereas the thicker ones facilitated the extraction of proanthocyanidins.

    KEYWORDS:

    Cited By

    This article is cited by 57 publications.

    1. María Ángeles Del-Castillo-Alonso, Antonella Castagna, Kristóf Csepregi, Éva Hideg, Gabor Jakab, Marcel A. K. Jansen, Tjaša Jug, Laura Llorens, Anikó Mátai, Johann Martínez-Lüscher, Laura Monforte, Susanne Neugart, Julie Olejnickova, Annamaria Ranieri, Katharina Schödl-Hummel, Monika Schreiner, Gonzalo Soriano, Péter Teszlák, Susanne Tittmann, Otmar Urban, Dolors Verdaguer, Gaetano Zipoli, Javier Martínez-Abaigar, and Encarnación Núñez-Olivera . Environmental Factors Correlated with the Metabolite Profile of Vitis vinifera cv. Pinot Noir Berry Skins along a European Latitudinal Gradient. Journal of Agricultural and Food Chemistry 2016, 64 (46) , 8722-8734. https://doi.org/10.1021/acs.jafc.6b03272
    2. Natalia Quijada-Morín, José Miguel Hernández-Hierro, Julián C. Rivas-Gonzalo, and M. Teresa Escribano-Bailón . Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages. Journal of Agricultural and Food Chemistry 2015, 63 (35) , 7654-7662. https://doi.org/10.1021/acs.jafc.5b00261
    3. J. C. Fernandes, F. Cobb, S. Tracana, G. J. Costa, I. Valente, L. F. Goulao, and S. Amâncio . Relating Water Deficiency to Berry Texture, Skin Cell Wall Composition, and Expression of Remodeling Genes in Two Vitis vinifera L. Varieties. Journal of Agricultural and Food Chemistry 2015, 63 (15) , 3951-3961. https://doi.org/10.1021/jf505169z
    4. Susana Río Segade, Fabrizio Torchio, Simone Giacosa, Davide Ricauda Aimonino, Paolo Gay, Milena Lambri, Roberta Dordoni, Vincenzo Gerbi, and Luca Rolle . Impact of Several Pre-treatments on the Extraction of Phenolic Compounds in Winegrape Varieties with Different Anthocyanin Profiles and Skin Mechanical Properties. Journal of Agricultural and Food Chemistry 2014, 62 (33) , 8437-8451. https://doi.org/10.1021/jf502656d
    5. Katja Šuklje, Klemen Lisjak, Helena Baša Česnik, Lucija Janeš, Wessel Du Toit, Zelmari Coetzee, Andreja Vanzo, and Alain Deloire . Classification of Grape Berries According to Diameter and Total Soluble Solids To Study the Effect of Light and Temperature on Methoxypyrazine, Glutathione, and Hydroxycinnamate Evolution during Ripening of Sauvignon blanc (Vitis vinifera L.). Journal of Agricultural and Food Chemistry 2012, 60 (37) , 9454-9461. https://doi.org/10.1021/jf3020766
    6. Claire E. J. Armstrong, Pietro Previtali, Paul K. Boss, Vinay Pagay, Robert G. V. Bramley, David W. Jeffery. Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators. Plants 2023, 12 (7) , 1442. https://doi.org/10.3390/plants12071442
    7. Si-Yu Li, Chang-Qing Duan, Zhen-Hai Han. Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking. Critical Reviews in Food Science and Nutrition 2023, 63 (8) , 1119-1142. https://doi.org/10.1080/10408398.2021.1960476
    8. Adrienn Mária Tóth, Zsolt Zsófi, Szilvia Veres. Cane Girdling Influence on the Berry Texture Properties of Three Table Grape Varieties. Horticulturae 2022, 8 (12) , 1101. https://doi.org/10.3390/horticulturae8121101
    9. L. Federico Casassa, Martin L. Fanzone, Santiago E. Sari. Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology. Heliyon 2022, 8 (12) , e12332. https://doi.org/10.1016/j.heliyon.2022.e12332
    10. Kyeong-Ok Choi, Youn Young Hur, Seo Jun Park, Dong Hoon Lee, Su Jin Kim, Dongjun Im. Relationships between Instrumental and Sensory Quality Indices of Shine Muscat Grapes with Different Harvesting Times. Foods 2022, 11 (16) , 2482. https://doi.org/10.3390/foods11162482
    11. Bingbing Duan, Guoqiao Chen, Xiaoduo Jin, Wei Chang, Tian Lan, Yimei Zhao, Xiangyu Sun, Xu Liu. Prediction of tannin profile in grape (Vitis vinifera L.) skins during berry maturation using a rapid mechanical puncture approach. Food Chemistry 2022, 385 , 132666. https://doi.org/10.1016/j.foodchem.2022.132666
    12. Sz. Villangó, Z. Pálfi, X. Pálfi, A. Szekeres, O. Bencsik, Zs. Zsófi. The effect of harvest time and vintage year on the phenolic composition of Nero and Bianca wines. Acta Alimentaria 2022, 51 (2) , 290-301. https://doi.org/10.1556/066.2022.00040
    13. Jun Wang, Hong-Wei Xiao, Xiao-Ming Fang, A. S. Mujumdar, Sriram K. Vidyarthi, Long Xie. Effect of high-humidity hot air impingement blanching and pulsed vacuum drying on phytochemicals content, antioxidant capacity, rehydration kinetics and ultrastructure of Thompson seedless grape. Drying Technology 2022, 40 (5) , 1013-1026. https://doi.org/10.1080/07373937.2020.1845721
    14. Ming‐Xin Feng, Xu‐Qiao Jin, Heng Yao, Tong‐Yao Zhu, Shui‐Huan Guo, Shuai Li, Yu‐Lu Lei, Zhi‐Gan Xing, Xian‐Hua Zhao, Teng‐Fei Xu, Jiang‐Fei Meng. Evolution of volatile profile and aroma potential of ‘ Gold Finger ’ table grapes during berry ripening. Journal of the Science of Food and Agriculture 2022, 102 (1) , 291-298. https://doi.org/10.1002/jsfa.11357
    15. Piergiorgio Comuzzo, Andrea Natolino, Emilio Celotti. Sustainable approach to quality control of grape and wine. 2022, 327-349. https://doi.org/10.1016/B978-0-323-85150-3.00019-0
    16. Federico Casassa, Martin L. Fanzone, Santiago E. Sari. Comparative Phenolic, Chromatic, and Sensory Composition of Five Monovarietal Wines Processed with Microwave Technology. SSRN Electronic Journal 2022, 9 https://doi.org/10.2139/ssrn.4167632
    17. Yan Du, Xingyan Li, Xiaolin Xiong, Xinyu Cai, Xueyan Ren, Qingjun Kong. An investigation on polyphenol composition and content in skin of grape (Vitis vinifera L. cv. Hutai No.8) fruit during ripening by UHPLC-MS2 technology combined with multivariate statistical analysis. Food Bioscience 2021, 43 , 101276. https://doi.org/10.1016/j.fbio.2021.101276
    18. C.E.J. Armstrong, R. Ristic, P.K. Boss, V. Pagay, D.W. Jeffery. Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet Sauvignon. Australian Journal of Grape and Wine Research 2021, 27 (2) , 206-218. https://doi.org/10.1111/ajgw.12469
    19. Teodora Basile, Antonio Domenico Marsico, Rocco Perniola. NIR Analysis of Intact Grape Berries: Chemical and Physical Properties Prediction Using Multivariate Analysis. Foods 2021, 10 (1) , 113. https://doi.org/10.3390/foods10010113
    20. Giulia Scalzini, Alejandro López-Prieto, Maria A. Paissoni, Vasileios Englezos, Simone Giacosa, Luca Rolle, Vincenzo Gerbi, Susana Río Segade, Benita Pérez Cid, Ana B. Moldes, Jose M. Cruz. Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins. Foods 2020, 9 (12) , 1747. https://doi.org/10.3390/foods9121747
    21. Nawel Benbouguerra, Tristan Richard, Cédric Saucier, François Garcia. Voltammetric Behavior, Flavanol and Anthocyanin Contents, and Antioxidant Capacity of Grape Skins and Seeds during Ripening (Vitis vinifera var. Merlot, Tannat, and Syrah). Antioxidants 2020, 9 (9) , 800. https://doi.org/10.3390/antiox9090800
    22. Ronald S. Jackson. Vineyard practice. 2020, 151-330. https://doi.org/10.1016/B978-0-12-816118-0.00004-0
    23. Seerangurayar T., Abdulrahim M. Al-Ismaili, L.H. Janitha Jeewantha, Nasser Abdullah Al-Habsi. Effect of solar drying methods on color kinetics and texture of dates. Food and Bioproducts Processing 2019, 116 , 227-239. https://doi.org/10.1016/j.fbp.2019.03.012
    24. Matteo Pollon, Fabrizio Torchio, Simone Giacosa, Susana Río Segade, Luca Rolle. Use of density sorting for the selection of aromatic grape berries with different volatile profile. Food Chemistry 2019, 276 , 562-571. https://doi.org/10.1016/j.foodchem.2018.10.040
    25. Simone Giacosa, Carolina Ossola, Riccardo Botto, Susana Río Segade, Maria Alessandra Paissoni, Matteo Pollon, Vincenzo Gerbi, Luca Rolle. Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition. Food Research International 2019, 116 , 1084-1093. https://doi.org/10.1016/j.foodres.2018.09.051
    26. Marianna Fasoli, Rossana Dell’Anna, Alessandra Amato, Raffaella Balestrini, Silvia Dal Santo, Francesca Monti, Sara Zenoni. Active rearrangements in the cell wall follow polymer concentration during postharvest withering in the berry skin of Vitis vinifera cv. Corvina. Plant Physiology and Biochemistry 2019, 135 , 411-422. https://doi.org/10.1016/j.plaphy.2018.11.020
    27. Susana Río Segade, Simone Giacosa, Vincenzo Gerbi, Luca Rolle. Grape Maturity and Selection. 2019, 1-16. https://doi.org/10.1016/B978-0-12-814399-5.00001-3
    28. Li-ting Wang, Ya-li Zhou, Bing-bing Duan, Yue Jiang, Zhu-mei Xi. Relationship between seed content and berry ripening of wine grape (Vitis vinifera L.). Scientia Horticulturae 2019, 243 , 1-11. https://doi.org/10.1016/j.scienta.2018.07.031
    29. Martin Král, Martina Ošťádalová, Jana Pokorná, Bohuslava Tremlová, Eliška Rohrerová, Marek Šnirc, Tomáš Fekete. Quality of Wine Grape Cultivars Grown in Czech Republic. Erwerbs-Obstbau 2018, 60 (S1) , 29-35. https://doi.org/10.1007/s10341-018-0379-5
    30. Jun Wang, Arun S. Mujumdar, Li-Zhen Deng, Zhen-Jiang Gao, Hong-Wei Xiao, G.S.V. Raghavan. High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape. Carbohydrate Polymers 2018, 194 , 9-17. https://doi.org/10.1016/j.carbpol.2018.04.023
    31. Jun Wang, Wei-Song Mu, Xiao-Ming Fang, A.S. Mujumdar, Xu-Hai Yang, Ling-Yang Xue, Long Xie, Hong-Wei Xiao, Zhen-Jiang Gao, Qian Zhang. Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic. Food and Bioproducts Processing 2017, 106 , 117-126. https://doi.org/10.1016/j.fbp.2017.09.003
    32. Amanda M. Vondras, Mauro Commisso, Flavia Guzzo, Laurent G. Deluc. Metabolite Profiling Reveals Developmental Inequalities in Pinot Noir Berry Tissues Late in Ripening. Frontiers in Plant Science 2017, 8 https://doi.org/10.3389/fpls.2017.01108
    33. Martina Cerreti, Pasquale Ferranti, Ilaria Benucci, Katia Liburdi, Carmela De Simone, Marco Esti. Thiol precursors in Grechetto grape juice and aromatic expression in wine. European Food Research and Technology 2017, 243 (5) , 753-760. https://doi.org/10.1007/s00217-016-2789-7
    34. Xiaoduo Jin, Xuan Wu, Xu Liu, Mingan Liao. Varietal heterogeneity of textural characteristics and their relationship with phenolic ripeness of wine grapes. Scientia Horticulturae 2017, 216 , 205-214. https://doi.org/10.1016/j.scienta.2017.01.010
    35. Fabrizio Torchio, Simone Giacosa, Mar Vilanova, Susana Río Segade, Vincenzo Gerbi, Manuela Giordano, Luca Rolle. Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening. Food Chemistry 2016, 212 , 576-584. https://doi.org/10.1016/j.foodchem.2016.05.191
    36. Kamila Mijowska, Ireneusz Ochmian, Jan Oszmiański. Impact of Cluster Zone Leaf Removal on Grapes cv. Regent Polyphenol Content by the UPLC-PDA/MS Method. Molecules 2016, 21 (12) , 1688. https://doi.org/10.3390/molecules21121688
    37. Monica Locatelli, Fabiano Travaglia, Jean Daniel Coïsson, Matteo Bordiga, Marco Arlorio. Phenolic composition of Nebbiolo grape (Vitis vinifera L.) from Piedmont: characterization during ripening of grapes selected in different geographic areas and comparison with Uva Rara and Vespolina cv.. European Food Research and Technology 2016, 242 (7) , 1057-1068. https://doi.org/10.1007/s00217-015-2610-z
    38. Xu Liu, Jinlu Li, Yuping Tian, Mingan Liao, Zhenwen Zhang, . Influence of Berry Heterogeneity on Phenolics and Antioxidant Activity of Grapes and Wines: A Primary Study of the New Winegrape Cultivar Meili (Vitis vinifera L.). PLOS ONE 2016, 11 (3) , e0151276. https://doi.org/10.1371/journal.pone.0151276
    39. Pablo Carbonell-Bejerano, Virginia Rodríguez, Silvia Hernáiz, Carolina Royo, Silvia Dal Santo, Mario Pezzotti, José Miguel Martínez-Zapater. Reducing sampling bias in molecular studies of grapevine fruit ripening: transcriptomic assessment of the density sorting method. Theoretical and Experimental Plant Physiology 2016, 28 (1) , 109-129. https://doi.org/10.1007/s40626-016-0059-5
    40. J. Laureano, S. Giacosa, S. Río Segade, F. Torchio, F. Cravero, V. Gerbi, V. Englezos, C. Carboni, L. Cocolin, K. Rantsiou, L.R.D. Faroni, L. Rolle. Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties. Journal of Texture Studies 2016, 47 (1) , 40-48. https://doi.org/10.1111/jtxs.12158
    41. Luca Brillante, Diego Tomasi, Federica Gaiotti, Simone Giacosa, Fabrizio Torchio, Susana Río Segade, René Siret, Imen Zouid, Luca Rolle. Relationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars ( Vitis vinifera L.). Scientia Horticulturae 2015, 197 , 272-279. https://doi.org/10.1016/j.scienta.2015.09.053
    42. Milena Lambri, Fabrizio Torchio, Donato Colangelo, Susana Río Segade, Simone Giacosa, Dante Marco De Faveri, Vincenzo Gerbi, Luca Rolle. Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production. Food Research International 2015, 77 , 584-590. https://doi.org/10.1016/j.foodres.2015.08.027
    43. M. Cerreti, M. Esti, I. Benucci, K. Liburdi, C. de Simone, P. Ferranti. Evolution of S-cysteinylated and S-glutathionylated thiol precursors during grape ripening of V itis vinifera  L. cvs Grechetto, Malvasia del Lazio and Sauvignon Blanc. Australian Journal of Grape and Wine Research 2015, 21 (3) , 411-416. https://doi.org/10.1111/ajgw.12152
    44. Luca Brillante, Federica Gaiotti, Lorenzo Lovat, Simone Vincenzi, Simone Giacosa, Fabrizio Torchio, Susana Río Segade, Luca Rolle, Diego Tomasi. Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapes. Computers and Electronics in Agriculture 2015, 117 , 186-193. https://doi.org/10.1016/j.compag.2015.07.017
    45. S. Giacosa, G. Zeppa, A. Baiano, F. Torchio, S. Río Segade, V. Gerbi, L. Rolle. Assessment of sensory firmness and crunchiness of tablegrapes by acoustic and mechanical properties. Australian Journal of Grape and Wine Research 2015, 21 (2) , 213-225. https://doi.org/10.1111/ajgw.12126
    46. Simone Giacosa, Fabio Marengo, Silvia Guidoni, Luca Rolle, Jacobus J. Hunter. Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz. Food Chemistry 2015, 174 , 8-15. https://doi.org/10.1016/j.foodchem.2014.10.155
    47. Luca Rolle, Fabrizio Torchio, Simone Giacosa, Susana Río Segade. Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.). Food Chemistry 2015, 173 , 105-113. https://doi.org/10.1016/j.foodchem.2014.10.033
    48. María-Ángeles Del-Castillo-Alonso, María P Diago, Laura Monforte, Javier Tardaguila, Javier Martínez-Abaigar, Encarnación Núñez-Olivera. Effects of UV exclusion on the physiology and phenolic composition of leaves and berries of Vitis vinifera cv. Graciano. Journal of the Science of Food and Agriculture 2015, 95 (2) , 409-416. https://doi.org/10.1002/jsfa.6738
    49. Caterina Pace, Simone Giacosa, Fabrizio Torchio, Susana Río Segade, Enzo Cagnasso, Luca Rolle. Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels. Food Chemistry 2014, 165 , 77-84. https://doi.org/10.1016/j.foodchem.2014.05.070
    50. Zs. Zsófi, Sz. Villangó, Z. Pálfi, E. Tóth, B. Bálo. Texture characteristics of the grape berry skin and seed (Vitis vinifera L. cv. Kékfrankos) under postveraison water deficit. Scientia Horticulturae 2014, 172 , 176-182. https://doi.org/10.1016/j.scienta.2014.04.008
    51. Ronald S. Jackson. Vineyard Practice. 2014, 143-306. https://doi.org/10.1016/B978-0-12-381468-5.00004-X
    52. Pablo Carbonell-Bejerano, Virginia Rodríguez, Carolina Royo, Silvia Hernáiz, Luis Moro-González, Montserrat Torres-Viñals, José Martínez-Zapater. Circadian oscillatory transcriptional programs in grapevine ripening fruits. BMC Plant Biology 2014, 14 (1) , 78. https://doi.org/10.1186/1471-2229-14-78
    53. Susana Río Segade, Simone Giacosa, Fabrizio Torchio, Laura de Palma, Vittorino Novello, Vincenzo Gerbi, Luca Rolle. Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.). Scientia Horticulturae 2013, 160 , 313-319. https://doi.org/10.1016/j.scienta.2013.06.017
    54. Luca Rolle, Vincenzo Gerbi. Changes in Physical and Mechanical Properties of Dehydrating Berries. 2013, 119-129. https://doi.org/10.1002/9781118569184.ch7
    55. L. Rolle, S. Giacosa, S. Río Segade, R. Ferrarini, F. Torchio, V. Gerbi. Influence of Different Thermohygrometric Conditions on Changes in Instrumental Texture Properties and Phenolic Composition during Postharvest Withering of ‘Corvina’ Winegrapes ( Vitis vinifera L.). Drying Technology 2013, 31 (5) , 549-564. https://doi.org/10.1080/07373937.2012.745092
    56. Simone Giacosa, Fabrizio Torchio, Susana Río Segade, Federica Gaiotti, Diego Tomasi, Lorenzo Lovat, Simone Vincenzi, Luca Rolle. Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification. International Journal of Food Science & Technology 2013, 48 (4) , 817-825. https://doi.org/10.1111/ijfs.12032
    57. Susana Río Segade, Simone Giacosa, Laura de Palma, Vittorino Novello, Fabrizio Torchio, Vincenzo Gerbi, Luca Rolle. Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grape berries ( Vitis vinifera L.) sorted by flotation. International Journal of Food Science & Technology 2013, 48 (1) , 103-113. https://doi.org/10.1111/j.1365-2621.2012.03164.x
    Download PDF

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    You’ve supercharged your research process with ACS and Mendeley!

    STEP 1:
    Click to create an ACS ID

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    MENDELEY PAIRING EXPIRED
    Your Mendeley pairing has expired. Please reconnect