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Título
Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration
Autor(es)
Materia
Flavanol extraction
Instrumental texture analysis
Mechanical properties
Acoustic emission
Seeds
Postharvest dehydration process
Nebbiolo winegrapes
Clasificación UNESCO
2417.17 Nutrición Vegetal
Fecha de publicación
2016
Resumen
[EN] This study represents the first time that the extraction of phenolic compounds from the seeds is assessed from instrumental texture properties for dehydrated grapes. Nebbiolo winegrapes were postharvest dehydrated at 20 °C and 41% relative humidity. During the dehydration process, sampling was performed at 15%, 30%, 45% and 60% weight loss. The extractable fraction and extractability of phenolic compounds from the seeds were determined after simulated maceration. The evolution of mechanical and acoustic attributes of intact seeds was also determined during grape dehydration to evaluate how these changes affected the extraction of phenolic compounds. The extractable content and extractability of monomeric flavanols and proanthocyanidins, as well as the galloylation percentage of flavanols, might be predicted easily and quickly from the mechanical and acoustic properties of intact seeds. This would help in decision-making on the optimal dehydration level of winegrapes and the best management of winemaking of dehydrated grapes.
URI
ISSN
0308-8146
DOI
10.1016/j.foodchem.2015.12.072
Versión del editor
Colecciones
- GIP. Artículos [86]