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Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production
Author(s) -
Bellincontro Andrea,
De Santis Diana,
Botondi Rinaldo,
Villa Ivano,
Mencarelli Fabio
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1889
Subject(s) - postharvest , dehydration , chemistry , horticulture , wine , relative humidity , food science , biology , biochemistry , physics , thermodynamics
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