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Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz.
Food Chem. 2015 May 01; 174:8-15.FC

Abstract

Anthocyanin and mechanical properties were evaluated on Shiraz grapes, picked from both sides of North-South and East-West vineyard row orientations at two harvest dates. Wines were made from each combination. The evaluation and evolution of crushed skin mechanical properties during maceration-fermentation, as also affected by grape ripeness, are shown for the first time. No significant differences in anthocyanin content were found in the grapes between the two vineyard row orientations. However, a significant decrease in anthocyanins and berry skin break force (also referred as skin hardness or strength) was found between the two harvest dates. During maceration, a reduction in the crushed berry skin break force of more than 15% occurred. The intact berries and macerated skins showed similarity in skin break energy values. The anthocyanin profile of the grapes and of the wines prominently displayed malvidin forms, changed mainly by the ripeness level of the grapes.

Authors+Show Affiliations

Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy. Electronic address: luca.rolle@unito.it.ARC Infruitec-Nietvoorbij, Private Bag X5026, 7599 Stellenbosch, South Africa; Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, 7602 Matieland, South Africa.

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25529645

Citation

Giacosa, Simone, et al. "Anthocyanin Yield and Skin Softening During Maceration, as Affected By Vineyard Row Orientation and Grape Ripeness of Vitis Vinifera L. Cv. Shiraz." Food Chemistry, vol. 174, 2015, pp. 8-15.
Giacosa S, Marengo F, Guidoni S, et al. Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz. Food Chem. 2015;174:8-15.
Giacosa, S., Marengo, F., Guidoni, S., Rolle, L., & Hunter, J. J. (2015). Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz. Food Chemistry, 174, 8-15. https://doi.org/10.1016/j.foodchem.2014.10.155
Giacosa S, et al. Anthocyanin Yield and Skin Softening During Maceration, as Affected By Vineyard Row Orientation and Grape Ripeness of Vitis Vinifera L. Cv. Shiraz. Food Chem. 2015 May 1;174:8-15. PubMed PMID: 25529645.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz. AU - Giacosa,Simone, AU - Marengo,Fabio, AU - Guidoni,Silvia, AU - Rolle,Luca, AU - Hunter,Jacobus J, Y1 - 2014/11/11/ PY - 2014/08/07/received PY - 2014/10/28/revised PY - 2014/10/31/accepted PY - 2014/12/23/entrez PY - 2014/12/23/pubmed PY - 2015/7/28/medline KW - Anthocyanins KW - Maceration KW - Row orientation KW - Skin break force KW - Texture analysis SP - 8 EP - 15 JF - Food chemistry JO - Food Chem VL - 174 N2 - Anthocyanin and mechanical properties were evaluated on Shiraz grapes, picked from both sides of North-South and East-West vineyard row orientations at two harvest dates. Wines were made from each combination. The evaluation and evolution of crushed skin mechanical properties during maceration-fermentation, as also affected by grape ripeness, are shown for the first time. No significant differences in anthocyanin content were found in the grapes between the two vineyard row orientations. However, a significant decrease in anthocyanins and berry skin break force (also referred as skin hardness or strength) was found between the two harvest dates. During maceration, a reduction in the crushed berry skin break force of more than 15% occurred. The intact berries and macerated skins showed similarity in skin break energy values. The anthocyanin profile of the grapes and of the wines prominently displayed malvidin forms, changed mainly by the ripeness level of the grapes. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25529645/Anthocyanin_yield_and_skin_softening_during_maceration_as_affected_by_vineyard_row_orientation_and_grape_ripeness_of_Vitis_vinifera_L__cv__Shiraz_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)01739-7 DB - PRIME DP - Unbound Medicine ER -