PT  - JOURNAL ARTICLE
AU  - Luca Rolle
AU  - René Siret
AU  - Susana Río Segade
AU  - Chantal Maury
AU  - Vincenzo Gerbi
AU  - Frédérique Jourjon
TI  - Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review
AID  - 10.5344/ajev.2011.11059
DP  - 2011 Oct 12
TA  - American Journal of Enology and Viticulture
PG  - ajev.2011.11059
4099  - http://www.ajevonline.org/content/early/2011/10/11/ajev.2011.11059.short
4100  - http://www.ajevonline.org/content/early/2011/10/11/ajev.2011.11059.full
AB  - 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 to 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 the oenological sector as a routine tool for monitoring winegrape quality. Among the different mechanical parameters measurable, berry skin thickness and hardness are indices reflecting the anthocyanin extractability and dehydration kinetics with adequate reliability. This review collects the most recent research results from grape texture studies. Additionally, it emphasizes the potentiality and limits of this analytical technique when applied to grape studies, as well as trends that require further understanding.