Combining color chart, colorimetric measurement and chemical compounds for postharvest quality of white wine grapes. (20th February 2018)

• Record Type: Journal Article
• Authors: Sollazzo, Marco; Baccelloni, Simone; D'Onofrio, Claudio; Bellincontro, Andrea
• Is Part Of: Journal of the science of food and agriculture. Volume 98:Number 9(2018)
• Page Start: 3532
• Page End: 3541
• Publication Date: 2018-02-20
• Subjects: white wine grape -- quality -- VOCs -- color chart -- chlorophyll -- carotenoids; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.8864
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: This paper provides data for the potential use of a color chart to establish the best quality of white wine grapes destined for postharvest processing. Grechetto, Vermentino and Muscat of Alexandria white wine grape varieties were tested by sampling berries at different dates during their quality attribute evolution. A color chart and reflectance spectrocolorimeter were used in combination with analyses of total carotenoids and chlorophylls in all three varieties and of volatile organic compounds (VOCs) in Grechetto alone. RESULTS: Total carotenoids decreased from 0.85 to 0.76 µg g −1 in Grechetto berries and from 0.70 to 0.46 µg g −1 in Vermentino berries while increased from 0.70 to 0.80 µg g −1 in Muscat berries during ripening. Total chlorophylls decreased in all varieties, and a strict correlation was found between hue angle (measured by color chart or spectrocolorimeter) and chlorophyll disappearance, with R 2 ranging from 0.81 to 0.95 depending on the variety. VOCs were only measured in Grechetto grapes, and a significant increase in glycosylation was found with ripening. The concentration of different classes of VOCs exhibited a clear decrease during ripening, except for terpenoids and esters which showed a peak at the beginning. The benzenoid class reached the highest concentration, which was almost 50% of the total. Cluster analysis using Ward's method enabled the best grape quality to be identified. CONCLUSION: This experimental work highlights that a color chart is cheap and easy to use to define the right quality stage for white wine grapes. The color chart enabled the enochemical features to be matched with the VOC results for the aromatic maturity of Grechetto. © 2018 Society of Chemical Industry