Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review / (Record no. 3161)

000 -LEADER
fixed length control field 02491nma a2200289 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 2012 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 0002-9254
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
041 ## -
-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Luca Rolle.
245 10 - TITLE STATEMENT
Title Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review /
Statement of responsibility, etc by Luca Rolle.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc American Society for Enology and Viticulture,
Date of publication, distribution, etc 2012.
300 ## - PHYSICAL DESCRIPTION
Type Journal article
490 0# - JOURNAL TITLE
Title of the journal American Journal of Enology and Viticulture
520 ## - ABSTRACT
Abstract Texture analysis is a well-established analytical technique in the food industry for evaluating the mechanical and physical characteristics of both raw ingredients and finished products. Instrumental mechanical properties of table grapes, acquired using universal testing machines equipped with specific probes, may be of interest in the viticulture and postharvest sectors to recognize the potential of each variety and help satisfy market requirements. The measured parameters are related to some sensory properties and, therefore, indirectly to consumer acceptability of the product. As texture analysis is a rapid and low-cost analytical technique, it can also be favorably applied in enology as a routine tool for monitoring winegrape quality. Among the different mechanical parameters measurable, berry skin thickness and hardness are indices that reflect anthocyanin extractability and dehydration kinetics with adequate reliability. This review collects the most recent research results from grape texture studies, emphasizes the potentiality and limits of this analytical technique when applied to grape studies, and highlights trends that require further understanding.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Vincenzo Gerbi.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME René Siret.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Frédérique Jourjon.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Chantal Maury.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Susana Río Segade.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Ecole Supérieure d’Agriculture d’Angers, UMT Vinitera, Unité de Recherche GRAPPE, 55 Rue Rabelais, 49007 Angers, France.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME DIVAPRA, Microbiology and Food Technology Sector, University of Turin, Via L. da Vinci 44, 10095 Grugliasco, Torino, Italy.
773 0# - SOURCE JOURNAL
Journal title American Journal of Enology and Viticulture.
Related parts (Vol.) 63. (No.) 1. 2012. (Pages.) 11-28.
Page numbers 11-28
Volume number 63
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://ajevonline.org/content/63/1/11.abstract
991 ## - OAI IDENTIFIER
OAI set code AJEV
OAI set name American Journal of Enology and Viticulture
100 0# - MAIN ENTRY--PERSONAL NAME
-- 11465
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-- 11305
700 0# - ADDED ENTRY-PERSONAL NAME
-- 11158
700 0# - ADDED ENTRY-PERSONAL NAME
-- 11159
700 0# - ADDED ENTRY-PERSONAL NAME
-- 11160
700 0# - ADDED ENTRY-PERSONAL NAME
-- 11466
710 2# - ADDED ENTRY-CORPORATE NAME
-- 11162
710 2# - ADDED ENTRY-CORPORATE NAME
-- 11163
856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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