Modelling phenolic and technological maturities of grapes by means of the multivariate relation between organoleptic and physicochemical properties |
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Authors: | E Meléndez MC Ortiz LA Sarabia M Íñiguez P Puras |
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Institution: | 1. Estación Enológica de Haro, Bretón de los Herreros, 4 26200 Haro La Rioja, Spain;2. Department of Chemistry, Faculty of Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain |
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Abstract: | The ripeness of grapes at the harvest time is one of the most important parameters for obtaining high quality red wines. Traditionally the decision of harvesting is to be taken only after analysing sugar concentration, titratable acidity and pH of the grape juice (technological maturity). However, these parameters only provide information about the pulp ripeness and overlook the real degree of skins and seeds maturities (phenolic maturity). Both maturities, technological and phenolic, are not simultaneously reached, on the contrary they tend to separate depending on several factors: grape variety, cultivar, adverse weather conditions, soil, water availability and cultural practices. Besides, this divergence is increasing as a consequence of the climate change (larger quantities of CO2, less rain, and higher temperatures). |
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Keywords: | Grapes Phenolic maturity Technological maturity Sensory analysis Varimax rotation PLS D O C Rioja |
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