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Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

Luca Rolle, René Siret, Susana Río Segade, Chantal Maury, Vincenzo Gerbi, Frédérique Jourjon
Am J Enol Vitic. March 2012 63: 11-28; published ahead of print October 12, 2011 ; DOI: 10.5344/ajev.2011.11059
Luca Rolle
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  • For correspondence: luca.rolle@unito.it
René Siret
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Susana Río Segade
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Chantal Maury
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Vincenzo Gerbi
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Frédérique Jourjon
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    Figure 1

    Schematic drawing of a universal testing machine (reprinted by permission from Letaief 2007).

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    Figure 2

    Principal probes and tools used in texture analysis: (A) UTM base with perforated platform; (B) flat probe (Ø 100 mm) used in table-grape compression test; (C) flat probe (Ø 25 mm) used in winegrape compression test; (D) flat probe (Ø 35 mm) used in seed compression test; (E) flat probe (Ø 2 mm) used for skin thickness evaluation; (F) needle or conic probe (Ø 2 mm) used for table-grape and winegrape skin hardness evaluation; (G) rounded probe (Ø 0.16 mm) used for winegrape skin hardness evaluation; (H) probe and platform used in pedicel traction test.

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    Figure 3

    Typical curves acquired by UMT during different texture tests: (A) single compression test of whole berry (force/deformation); (B) double compression or TPA test of whole berry (force/deformation); (C) double compression or TPA test of whole berry (force/time); (D) double compression or TPA test of whole berry (stress/strain); (E) compression test for skin thickness assessment (force/distance); (F) single compression test of berry seed (force/time); (G) puncture or penetration test of berry skin (force/time); (H) traction test for pedicel detachment resistance assessment (force/time).

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    Operative conditions reported in literature for the measurement of grape textural characteristics.

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Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review
Luca Rolle, René Siret, Susana Río Segade, Chantal Maury, Vincenzo Gerbi, Frédérique Jourjon
Am J Enol Vitic.  March 2012  63: 11-28;  published ahead of print October 12, 2011 ; DOI: 10.5344/ajev.2011.11059

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Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review
Luca Rolle, René Siret, Susana Río Segade, Chantal Maury, Vincenzo Gerbi, Frédérique Jourjon
Am J Enol Vitic.  March 2012  63: 11-28;  published ahead of print October 12, 2011 ; DOI: 10.5344/ajev.2011.11059
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  • Article
    • Abstract
    • Instrumental Measurements of Texture and Mechanical Parameters for Grape Characterization
    • Evolution of Texture Parameters during Ripening
    • Instrumental Texture Parameters as Varietal Markers
    • Effects of Climate, Vintage, and Growing Location on Texture Parameters
    • Instrumental Texture Parameters and Phenol Extractability
    • Instrumental Texture Parameters and Grape Sensory Descriptors
    • Instrumental Texture Parameters and Grape Dehydration
    • Potentialities and Limits with Instrumental Texture Parameters
    • Further Research Needs
    • Acknowledgments
    • Literature Cited
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