Influence of grape juice extraction methods on basic analytical parameters
2020
Dumas, Vincent | Saurin, Nicolas | Destrac-Irvine, Agnès | Dedet, Sandrine | Veyret, Mélanie | Marchal, Cécile | Ojeda, Hernan | van Leeuwen, Cornelis | Duchêne, Eric | Santé de la vigne et qualité du vin (SVQV) ; Université de Strasbourg (UNISTRA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Unité Expérimentale de Pech-Rouge (PECH ROUGE) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Ecophysiologie et Génomique Fonctionnelle de la Vigne (UMR EGFV) ; Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)-Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Domaine expérimental de Vassal (MONTP DOM VASSAL) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
International audience
Afficher plus [+] Moins [-]anglais. Currently, for monitoring the ripening of grape berries, different devices are used to produce the juices to be analysed. Crushing the berries is a key step that determines the quantity of juice extracted and may impact it composition. The effect of different devices on analytical parameters of the musts produced were compared in this study. Samples from four grape varieties ('Cabernet-Sauvignon', 'Ekigaïna', 'Marselan' and 'Vermentino'), showing a variability of berry size and precocity, were crushed using six different devices (ASieves, Bag mixer®, Crusher, Manual, TPress and Blender). Whatever the pressing equipment, sugar concentrations of the must were not modified by the extraction method, unlike other parameters. pH and titratable acidity were slightly impacted by the crushing method without changing the ranking of the varieties. However, potassium concentrations were more impacted by the pressing method. Differences in mechanical forces applied to skins and seeds according to the pressing equipment used may release more or less potassium. This study clearly discarded a complete grinding of the samples for grape ripening monitoring: this method strongly modified the potassium content and, consequently, the pH and the titratable acidity of the musts.
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