engleski

A simple method to investigate the impact of the maturity level on berry constituents

The must of ten genotypes with Vitis labrusca ancestry was investigated. Each genotype was examined at two different ripening stages. Finally, analytical data was related to organoleptic evaluations. Out of three plants from each genotype, one plant was enwrapped completely with plastic foil before bud burst in springtime. The foil was removed about six weeks later. The wrapping advanced the flowering and the veraison of the grapes for about two weeks. In fall, the grapes of both variants were harvested simultaneously and separately. The content of sugars, total acids and furaneol, the key aroma compound of the V. labrusca typical strawberry flavor, was quantified. The intensity of the sweetness, acidity and strawberry flavor was evaluated by a panel of five experienced testers. As expected, the sugar content of the variants with advanced ripening stage was higher (13% on average) and the acid content was lower (25% on average). This was confirmed by organoleptics perceiving a higher sweetness and lower acidity. On average, the furaneol content was nine times higher and the strawberry flavor was rated as more intense or equal compared to the reference plants. The wrap method emerged to be useful to investigate the consequences of an earlier flowering time and ripeness. This can be applied also for other issues, such as the analysis of effects on the quality potential by the climate change.

berry ripeness ; flowering time ; HPLC ; organoleptics ; furaneol

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