Influence of different dehydration levels on volatile profiles, phenolic contents and skin hardness of alkaline pre-treated grapes cv Muscat of Alexandria (Vitis vinifera L.)
| Autor: | Onofrio Corona, Luciano Cinquanta, M Squadrito, Luca Giorgio Carlo Rolle, Fabrizio Torchio, Diego Planeta, Vincenzo Gerbi, Paola Bambina, Susana Río Segade, Maria Alessandra Paissoni, Simone Giacosa |
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| Přispěvatelé: | Corona, Onofrio, Planeta, Diego, Bambina, Paola, Giacosa, Simone, Paissoni, Maria Alessandra, Squadrito, Margherita, Torchio, Fabrizio, Segade, Susana Río, Cinquanta, Luciano, Gerbi, Vincenzo, Rolle, Luca |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
postharvest dehydration
Health (social science) linalool Plant Science lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology chemistry.chemical_compound 0404 agricultural biotechnology Linalool Nerol medicine lcsh:TP1-1185 Dehydration alkaline pre-treatment Aroma Citronellol Wine aroma compound aroma compounds biology 010401 analytical chemistry food and beverages Settore AGR/15 - Scienze E Tecnologie Alimentari 04 agricultural and veterinary sciences biology.organism_classification medicine.disease alkaline pre-treatments 040401 food science 0104 chemical sciences Horticulture Passito wine chemistry Sodium hydroxide Zibibbo Geraniol Food Science |
| Zdroj: | Foods Volume 9 Issue 5 Foods, Vol 9, Iss 666, p 666 (2020) |
| Popis: | A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 ° C) to accelerate the drying process, rinsed, and dehydrated in simulated conditions (relative humidity 30%, 30 ° C temperature, air speed 0.9 m/s). Three dehydration levels were achieved, corresponding to &ldquo Passolata&rdquo &ldquo Bionda&rdquo and &ldquo Malaga&rdquo stages (35%, 50%, and 65% of weight loss, respectively) of the Pantelleria denomination of origin (DOC). Grape skin mechanical properties, technological parameters, phenolics, and aroma profile varied considerably during dehydration. The most important aroma compounds for their olfactory impact, such as linalool, geraniol, nerol, and citronellol, especially in glycosylated forms, significantly increased in dried grapes compared to fresh ones, even if aroma profile modification occurred. A decrease in break skin force could have induced higher release of flavonoids. The findings showed relevant changes, allowing winemakers to better select the ratio of fresh and dehydrated grapes in the function of the final desired wine. |
| Databáze: | OpenAIRE |
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