Physical and Physiological Heterogeneity within the Grape Bunch: Impact on Mechanical Properties during Maturation
Physical and Physiological Heterogeneity within the Grape Bunch: Impact on Mechanical Properties during Maturation
复制标题
DOI：
10.5344/ajev.2014.13062
复制
发表时间：
2014-06-01
影响因子：
1.9
通讯作者：
Siret, Rene
中科院分区：
文献类型：
--
作者：
Doumouya, Stephanie;Lahaye, Marc;Siret, Rene
机械性能正在成为评价酿酒葡萄浆果质量的补充标准。由于质地是在每个浆果的基础上进行评估的，因此评估葡萄内部异质性对机械性能的影响非常重要。采用20%二次压缩法对品丽珠葡萄成熟过程中质构成熟度的变化进行了研究。浆果是从整个葡萄串中取样的，而不是在葡萄园中随机采摘的。结果表明，连贯和显着的双压缩参数的演变：F1，Grad 0，Grad 1，W1，和胶质显着下降，而凝聚力显着增加成熟过程中。力学参数的变化与主要生理和物理性状有关。力学参数差异显着，根据浆果位置。其中，Grad 1与浆果密度和锤度高度相关（r = -0.91），W1与含水量高度相关（r = 0.87）。束内的异质性说明了不同的物理，生理和机械参数的分布。干重、密度、白利糖度、内聚性和胶粘性从束的顶部到底部呈现负梯度。浆果在远端部分的一束更先进的成熟度和软比浆果在顶部。结果进行了讨论方面的抽样策略，在葡萄浆果质量的基础上机械性能的评估。
Mechanical properties are emerging as complementary criteria to evaluate grape berry quality for wine-making. As texture is evaluated on a berry per berry basis, it is important to assess the impact of the within grape heterogeneity on mechanical properties. Evolution of textural maturity of Cabernet franc was assayed throughout ripening using double compression 20% tests. Berries were sampled from whole grape bunches rather than randomly picked in the vineyard. Results showed coherent and significant evolution of double compression parameters: F1, Grad0, Grad1, W1, and gumminess significantly decreased whereas cohesiveness significantly increased during maturation. Variations in mechanical parameters were related with major physiological and physical traits. Mechanical parameters differed significantly according to berry position. Among these parameters, Grad1 was highly correlated with berry density and Brix (r = -0.91 for both), and W1 was highly correlated with water content (r = 0.87). Within-bunch heterogeneity was illustrated by different distributions of physical, physiological, and mechanical parameters. A negative gradient was shown from the top to the bottom of bunches for dry weight, density, Brix, cohesiveness, and gumminess. Berries at the distal part of the bunch were more advanced in maturity and were softer than berries at the top. Results are discussed with regard to the sampling strategy in the assessment of grape berry quality based on mechanical properties.