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Study of the effect of ripening stages and climatic conditions on the physicochemical and sensorial parameters of two varieties of Vitis vinifera L. by principal component analysis: influence on enzymatic browning
Author(s) -
SerranoMegías M,
NúñezDelicado E,
PérezLópez AJ,
LópezNicolás JM
Publication year - 2006
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.2375
Subject(s) - ripening , principal component analysis , vitis vinifera , taste , horticulture , botany , food science , biology , chemistry , mathematics , statistics
The present paper describes the effects of maturation on the physicochemical, biochemical and color components of Napoleon and Dominga grape varieties, and on any differences between them. Climatic conditions were taken into account to explain the results obtained. Protein levels increased during ripening and were correlated with pH. Polyphenoloxidase activity was affected by climatic conditions (rainfall) and increased to a greater degree in Dominga than in Napoleon. Taste tests were conducted to determine the contribution of physicochemical and biochemical parameters to the sensorial properties of the grapes. Principal components analysis showed that parameters were correlated in different ways during the ripening period in Napoleon and Dominga varieties. In Dominga AE were correlated to the b parameter and in Napoleon to the L parameter. Copyright © 2005 Society of Chemical Industry