A new indicator to define grape maturity: textural maturity | Un nouvel indicateur pour définir le potentiel oenologique des raisins: la maturité texturale
2008
Maury, C. | Siret, R. | Letaief, H. | Symoneaux, R. | Jourjon, F., Ecole supérieure d'agriculture d'Angers, Angers Cedex (France)
Methods determining grape quality and optimal ripeness are more or less complex, long and expensive. Skin texture, and in particular its elasticity, plays very likely an important role in the extractability of phenolic compounds during macerations and therefore on final wine quality. Texture analysis seems then to be important to follow maturity level. This work is based on the analysis of grape texture by both sensory and physical methods, during two vintages. Grapes were weekly picked up on three Cabernet franc parcels having different «terroir» in the Loire Valley. For each date and parcel, a batch of grapes was compressed (texturometry) and another was tasted by trained judges. Results from both methods showed that grape texture evolved during ripening. This change is linked to ripening level and to parcel type (terroir). In 2005, parameters like pressure, work 1 and grad 2 decreased significantly during ripening. In 2006, the most important parameter for maturity assessment was grad1 and for terroir effect the cohesiveness, for both vintages. Sensory analysis discriminated grapes according to their terroir (with nine significant descriptors) and their ripeness level (26 significant descriptors) for both years. Finally, correlations were observed between texture parameters like pressure and sensory descriptors like skin dilacerations.
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