ARTIFICIAL GRAPE DRYING: WHAT’S THE EFFECT ON PHENOLIC COMPOUNDS?
Frangipane M. T., Ceccarelli A., Cotarella R., 2005, Industrie delle Bevande, XXXIV, February
Rossetto variety grapes were artificially dried in a wind tunnel. Internal air speed was adjusted to 1 m/s and even humidity and temperature conditions were maintained. Artificial grape drying was compared to the natural drying method. Every day, a 100 berry sample of both lots of grapes (artificially and naturally dried) was collected in order to assess their weight loss, sugar content and phenolic composition. Results pointed out a significantly higher weight loss and more rapid sugar concentration of the berries dried within the wind tunnel compared to the naturally dried grapes. Wind tunnel dried berries showed lower loss of phenolic compounds and flavonoids. Juices obtained from the two sets of berries showed very different acid composition. The authors suggest that the artificial drying method is reliable and can allow the production of wines with good organoleptic properties.
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