Journal of Food Composition and Analysis, Sep 1, 2017
Abstract The aim of this work was to determine the phenolic profile of Vitis vinifera L. cv. “Ita... more Abstract The aim of this work was to determine the phenolic profile of Vitis vinifera L. cv. “Italia” table grapes during ripening, as influenced by the harvest date and berry heterogeneity. The results showed that this cultivar is rich in phenolic compounds with health-promoting properties, particularly at early harvest stage (341 and 178 mg/kg berries of total phenols in the skin and pulp, respectively). Caftaric acid was the most abundant compound in the skin (28.95–51.93 mg/kg), while p-coumaroyl-glucose was the highest in the pulp (6.39–17.18 mg/kg). Low levels of resveratrol (0.11–0.29 mg/kg) were found in the skin starting from day 14 of the harvest. Response surface methodology (RSM) was used to model the evolution of phenolic compounds in berries during ripening. The regression models were highly significant for protocatechuic acid, catechin, epicatechin and t-resveratrol in the skin, and total hydroxycinnamoyl tartaric acids in the pulp (R ≥ 0.80). This modeling could be a tool that would permit better exploitation of maximum accumulation of phenolic compounds in the vineyard by selecting the most suitable combination of sampling date and berry density. An adequate sampling strategy could be implemented to increase the content of specific bioactive phenolic compounds according to consumer preference, thus promoting the health-promoting quality of fresh table grapes and ready-to-eat fruit salads.
Chemical parameters of musts and wines produced by pure and mixed culture fermentations Grape var... more Chemical parameters of musts and wines produced by pure and mixed culture fermentations Grape variety Inoculation protocol Residual sugars (g/L) Malic acid (g/L) Acetic acid (g/L) Succinic acid (g/L) Glycerol (g/L) Ethanol (% v/v) Y(gly/sugar) (g/g) Y(eth/sugar) (g/g) pH TA (g/L
The optimisation of the wine quality starts with a correct evaluation of the grape ripeness level... more The optimisation of the wine quality starts with a correct evaluation of the grape ripeness level and a great estimation of the extractability of grape phenolic compounds during winemaking. The choice of the harvest date is therefore very important but nevertheless still empirical even if studied by different analytical methods. Previous works showed the interest of texture measurements such as puncture tests for the grape skin hardness assessment, as an indicator of grape ripeness degree. This work proposed to discuss the assessment of the grape quality at harvest by the application of different texture tests such as puncture test for the berry skin hardness, compression tests for the berry skin thickness and seeds hardness and finally Texture Profile Analysis (TPA) test for the evaluation of some berry rheological parameters such hardness, cohesiveness, springiness, gumminess, chewiness and resilience. A Universal Testing Machine TAxT2i Texture Analyzer was used and adapted to each test by the use of appropriate probes and operational conditions. Different cultivars from different Italian areas have been studied and compared during 2004 and 2005 vintages. The correlations between the mechanical properties and the chemical-physical parameters of the technological (total acidity, pH, Brix, acidic compositions) and phenolic (Glories indices, total anthocyanins, total flavonoids) ripeness, have been calculated. The determinated grape rheological indices allowed the characterisation and differentiation of the studied cultivars and the berry skin thickness proved to be correlated to the anthocyanins extractability.
Modelling of the impact of bentonite treatment on 'Muscat blanc' must before of 'prise de mousse'... more Modelling of the impact of bentonite treatment on 'Muscat blanc' must before of 'prise de mousse' in the production of Asti DOCG aromatic sweet sparkling wine.
Vitis: Journal of Grapevine Research, Oct 28, 2015
As a consequence of ecological conditions. in Hungary the grape varieties Cabemet franc and Cabem... more As a consequence of ecological conditions. in Hungary the grape varieties Cabemet franc and Cabemet Sauvignon became deteti orated and were supplanted by other varieties in production. This was the reason for staning clonal selection ofthese varieties in Eger in 1962 by the method offour-stage clone selection ofM. J\EMETH. As a result ofthis selection. we produced clones ofthe two varieties on the basis of20 years of Observation. The clones of Cabemet franc E. 11 and Cabemet Sauvignon E. 153 yield 30-40% more than the base variety and-depending on the year-they produce wine of excellent or good quality.
BACKGROUNDSforzato di Valtellina (Sfursat) is a PDO reinforced red wine produced in Valtellina (n... more BACKGROUNDSforzato di Valtellina (Sfursat) is a PDO reinforced red wine produced in Valtellina (northern Italy) from partially withered red grapes (Vitis vinifera L.) cv. Nebbiolo. The present study aimed to evaluate the combined influence of different grape ripeness levels and withering length on the chemical composition, mechanical properties, and phenolic profile of Nebbiolo winegrapes from two Valtellina vineyards. During three consecutive vintages (2019, 2020, and 2021), three different technological binomials have been tested: early harvest/long withering (EL), medium‐term harvest/medium‐term withering (MM), and late harvest/short withering (LS).RESULTSAt the end of the withering process, EL thesis usually presented the highest values of sugars and acidity. Extractable seed polyphenols showed a decreasing trend by leaving the grapes on the plant longer, and this effect increased considerably after withering with respect to fresh samples. EL and MM evidenced the greater concent...
Silvia GUIDONI, Daniele DELLAVALLE, Fabrizio TORCHIO, Luca ROLLE, Vincenzo GERBI. Dipartimento Co... more Silvia GUIDONI, Daniele DELLAVALLE, Fabrizio TORCHIO, Luca ROLLE, Vincenzo GERBI. Dipartimento Colture Arboree – Universita di Torino; via L. da Vinci 44, 10095 Grugliasco, TO, I. 2 Vignaioli Piemontesi S.c.a., Via Alba, 15, 12050 Castagnito, CN, I. Di.Va.P.R.A.Settore Microbiologia Agraria e Tecnologie Alimentari, Universita di Torino, via L. da Vinci 44, 10095 Grugliasco, TO, I. E-mail: [email protected]
The consumer attention for products with healthy properties is increased in time, and fruit juice... more The consumer attention for products with healthy properties is increased in time, and fruit juices, for their ease of consumption, can satisfy this demand providing them bioactive compounds. The grape juice has numerous health benefits demonstrated by several studies such as, among other, the antioxidant activities and the positive functions of their phenolic compounds. This work is aimed at blending grape and others fruits in a new fruit juice made only with natural ingredients of local production. The grape juice (cv Barbera) has substituted water and its percentage was fixed (70%). It was mixed with apple (cv Golden delicious), pear (cv Williams) and peach (cv Red Haven) juices to obtain 25 different prototypes. In each of these at least two fruit juices were present and added in a percentage variable from 0 to 25%, with a step of 5%. The objectives of this study were to check the feasibility of the mixing process and the evaluation of the samples overall pleasantness. Other sens...
Journal of Food Composition and Analysis, Sep 1, 2017
Abstract The aim of this work was to determine the phenolic profile of Vitis vinifera L. cv. “Ita... more Abstract The aim of this work was to determine the phenolic profile of Vitis vinifera L. cv. “Italia” table grapes during ripening, as influenced by the harvest date and berry heterogeneity. The results showed that this cultivar is rich in phenolic compounds with health-promoting properties, particularly at early harvest stage (341 and 178 mg/kg berries of total phenols in the skin and pulp, respectively). Caftaric acid was the most abundant compound in the skin (28.95–51.93 mg/kg), while p-coumaroyl-glucose was the highest in the pulp (6.39–17.18 mg/kg). Low levels of resveratrol (0.11–0.29 mg/kg) were found in the skin starting from day 14 of the harvest. Response surface methodology (RSM) was used to model the evolution of phenolic compounds in berries during ripening. The regression models were highly significant for protocatechuic acid, catechin, epicatechin and t-resveratrol in the skin, and total hydroxycinnamoyl tartaric acids in the pulp (R ≥ 0.80). This modeling could be a tool that would permit better exploitation of maximum accumulation of phenolic compounds in the vineyard by selecting the most suitable combination of sampling date and berry density. An adequate sampling strategy could be implemented to increase the content of specific bioactive phenolic compounds according to consumer preference, thus promoting the health-promoting quality of fresh table grapes and ready-to-eat fruit salads.
Chemical parameters of musts and wines produced by pure and mixed culture fermentations Grape var... more Chemical parameters of musts and wines produced by pure and mixed culture fermentations Grape variety Inoculation protocol Residual sugars (g/L) Malic acid (g/L) Acetic acid (g/L) Succinic acid (g/L) Glycerol (g/L) Ethanol (% v/v) Y(gly/sugar) (g/g) Y(eth/sugar) (g/g) pH TA (g/L
The optimisation of the wine quality starts with a correct evaluation of the grape ripeness level... more The optimisation of the wine quality starts with a correct evaluation of the grape ripeness level and a great estimation of the extractability of grape phenolic compounds during winemaking. The choice of the harvest date is therefore very important but nevertheless still empirical even if studied by different analytical methods. Previous works showed the interest of texture measurements such as puncture tests for the grape skin hardness assessment, as an indicator of grape ripeness degree. This work proposed to discuss the assessment of the grape quality at harvest by the application of different texture tests such as puncture test for the berry skin hardness, compression tests for the berry skin thickness and seeds hardness and finally Texture Profile Analysis (TPA) test for the evaluation of some berry rheological parameters such hardness, cohesiveness, springiness, gumminess, chewiness and resilience. A Universal Testing Machine TAxT2i Texture Analyzer was used and adapted to each test by the use of appropriate probes and operational conditions. Different cultivars from different Italian areas have been studied and compared during 2004 and 2005 vintages. The correlations between the mechanical properties and the chemical-physical parameters of the technological (total acidity, pH, Brix, acidic compositions) and phenolic (Glories indices, total anthocyanins, total flavonoids) ripeness, have been calculated. The determinated grape rheological indices allowed the characterisation and differentiation of the studied cultivars and the berry skin thickness proved to be correlated to the anthocyanins extractability.
Modelling of the impact of bentonite treatment on 'Muscat blanc' must before of 'prise de mousse'... more Modelling of the impact of bentonite treatment on 'Muscat blanc' must before of 'prise de mousse' in the production of Asti DOCG aromatic sweet sparkling wine.
Vitis: Journal of Grapevine Research, Oct 28, 2015
As a consequence of ecological conditions. in Hungary the grape varieties Cabemet franc and Cabem... more As a consequence of ecological conditions. in Hungary the grape varieties Cabemet franc and Cabemet Sauvignon became deteti orated and were supplanted by other varieties in production. This was the reason for staning clonal selection ofthese varieties in Eger in 1962 by the method offour-stage clone selection ofM. J\EMETH. As a result ofthis selection. we produced clones ofthe two varieties on the basis of20 years of Observation. The clones of Cabemet franc E. 11 and Cabemet Sauvignon E. 153 yield 30-40% more than the base variety and-depending on the year-they produce wine of excellent or good quality.
BACKGROUNDSforzato di Valtellina (Sfursat) is a PDO reinforced red wine produced in Valtellina (n... more BACKGROUNDSforzato di Valtellina (Sfursat) is a PDO reinforced red wine produced in Valtellina (northern Italy) from partially withered red grapes (Vitis vinifera L.) cv. Nebbiolo. The present study aimed to evaluate the combined influence of different grape ripeness levels and withering length on the chemical composition, mechanical properties, and phenolic profile of Nebbiolo winegrapes from two Valtellina vineyards. During three consecutive vintages (2019, 2020, and 2021), three different technological binomials have been tested: early harvest/long withering (EL), medium‐term harvest/medium‐term withering (MM), and late harvest/short withering (LS).RESULTSAt the end of the withering process, EL thesis usually presented the highest values of sugars and acidity. Extractable seed polyphenols showed a decreasing trend by leaving the grapes on the plant longer, and this effect increased considerably after withering with respect to fresh samples. EL and MM evidenced the greater concent...
Silvia GUIDONI, Daniele DELLAVALLE, Fabrizio TORCHIO, Luca ROLLE, Vincenzo GERBI. Dipartimento Co... more Silvia GUIDONI, Daniele DELLAVALLE, Fabrizio TORCHIO, Luca ROLLE, Vincenzo GERBI. Dipartimento Colture Arboree – Universita di Torino; via L. da Vinci 44, 10095 Grugliasco, TO, I. 2 Vignaioli Piemontesi S.c.a., Via Alba, 15, 12050 Castagnito, CN, I. Di.Va.P.R.A.Settore Microbiologia Agraria e Tecnologie Alimentari, Universita di Torino, via L. da Vinci 44, 10095 Grugliasco, TO, I. E-mail: [email protected]
The consumer attention for products with healthy properties is increased in time, and fruit juice... more The consumer attention for products with healthy properties is increased in time, and fruit juices, for their ease of consumption, can satisfy this demand providing them bioactive compounds. The grape juice has numerous health benefits demonstrated by several studies such as, among other, the antioxidant activities and the positive functions of their phenolic compounds. This work is aimed at blending grape and others fruits in a new fruit juice made only with natural ingredients of local production. The grape juice (cv Barbera) has substituted water and its percentage was fixed (70%). It was mixed with apple (cv Golden delicious), pear (cv Williams) and peach (cv Red Haven) juices to obtain 25 different prototypes. In each of these at least two fruit juices were present and added in a percentage variable from 0 to 25%, with a step of 5%. The objectives of this study were to check the feasibility of the mixing process and the evaluation of the samples overall pleasantness. Other sens...
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