Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production
2004
Bellincontro, A. | De Santis, D. | Botondi, R. | Vila, I. | Mencarelli, F.
Experiments were carried out using an innovative technology for dehydration based on the passage of air through a tunnel. It was possible to study the postharvest behaviour, at different rates of dehydration, of Malvasia, Trebbiano and Sangiovese grapes. Malvasia and Trebbiano grapes were picked with 17.5% SSC (soluble solids content), while Sangiovese grapes were harvested fully ripe with 26% SSC. All the grapes, in different experiments, were placed in the tunnel with an air speed of 1-1.5 m s-1, 42% RH (relative humidity) and a temperature of 21°C. After 18 days the weight loss was 50 and 34% respectively in tunnel-treated Malvasia and Trebbiano grapes, while it was only 13-14% in control grapes (outside the tunnel: RH around 65% and temperature about 20°C without ventilation). The SSC rose to 35 and 27% respectively in tunnel-treated Malvasia and Trebbiano grapes compared with 23 and 21% respectively in control grapes. In the case of Sangiovese grapes, after 7 days (the end of treatment) the weight loss was 20.5% in tunnel-treated grapes and 10.5% in control grapes. The SSC rose to 32% and the acidity increased from 4.8 to 5.8 g l-1 in tunnel-treated grapes compared with 29% and 5 g l-1 respectively in control grapes. Total phenols and anthocyanins almost doubled in tunnel-treated Sangiovese berries. Volatile compound analysis revealed a higher ethanol concentration in all tunnel-treated grapes but a lower concentration of ethyl acetate and acetic acid.
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