Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process |
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| Authors: | Simone Vincenzi Serena Tolin Luca Cocolin Kalliopi Rantsiou Andrea Curioni Luca Rolle |
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| Institution: | 1. University of Padova, Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE), Legnaro, PD, Italy;2. University of Padova, Biotecnologie Agrarie, Legnaro, PD, Italy;3. Department of Exploitation and Protection of the Agricultural and Forestry Resources (Di.Va.P.R.A.), Microbiology and Food Technology sector, Turin University, Via L. da Vinci 44, 10095 Grugliasco, TO, Italy |
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| Abstract: | During the off-vine natural withering process of Erbaluce (white) grapes to obtain “Erbaluce Caluso” Passito wine, some berries change in color from green-yellow to blue. This phenomenon appears at different extents in different years and might be related to several parameters, such as temperature and humidity during withering, grape composition and Botrytis cinerea loading. To better understand the mechanism involved in color variation, the metabolic changes corresponding to this event were studied. |
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| Keywords: | Dehydrated grapes Grape color Grape proteins Botrytis Enzymatic activities |
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