Skip to main content
Advertisement

Main menu

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • Content
    • Current Volume
    • AJEV and Catalyst Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
  • Help
  • Login
  • ASEV MEMBER LOGIN
Research Article

Soft, Sweet, and Colorful: Stratified Sampling Reveals Sequence of Events at the Onset of Grape Ripening

Esther Hernández-Montes, Yun Zhang, Ben-Min Chang, Nataliya Shcherbatyuk, Markus Keller
Am J Enol Vitic. April 2021 72: 137-151; published ahead of print December 29, 2020 ; DOI: 10.5344/ajev.2020.20050
Esther Hernández-Montes
1Department of Horticulture, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA;
2Plant Biology under Mediterranean Conditions Group, Department of Biology, INAGEA (INIA-UIB), University of the Balearic Islands, Palma de Mallorca, Spain;
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Yun Zhang
1Department of Horticulture, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA;
3Ste. Michelle Wine Estates, Prosser, WA.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Ben-Min Chang
1Department of Horticulture, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA;
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Nataliya Shcherbatyuk
1Department of Horticulture, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA;
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Markus Keller
1Department of Horticulture, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA;
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • For correspondence: mkeller@wsu.edu
  • Article
  • Figures & Data
  • Supplemental
  • Info & Metrics
  • PDF
Loading

Article Figures & Data

Figures

  • Tables
  • Additional Files
  • Figure 1
    • Download figure
    • Open in new tab
    Figure 1

    Progression of color change during veraison of Merlot grape clusters in southeastern Washington in 2016. (A) Color images were transformed to gray scale using ImageJ to quantify the rate of color change. (B) Percentage color change over successive days of year (DOY) as estimated from the transformed images. Different symbols and lines represent five individual clusters.

  • Figure 2
    • Download figure
    • Open in new tab
    Figure 2

    Changes in fresh weight (FW; A) and total soluble solids (TSS; B) across five developmental stages of Syrah grape berries in southeastern Washington in 2014. Berries were sampled according to their firmness to the touch and skin color (GH = green hard; GS = green soft; BP = blush/pink; RP = red/purple; B = blue) by five different people (A, B, C, D, E). Different uppercase letters denote significant differences among stages within each person; different lowercase letters denote significant differences among persons within each stage according to Tukey’s test (p < 0.05, n = 10 berries). Insets show typical berries at each sampled stage.

  • Figure 3
    • Download figure
    • Open in new tab
    Figure 3

    Relationship between total soluble solids (TSS) and fresh weight (FW) across seven developmental stages (GH = green hard; GS = green soft; BP = blush/pink; RP = red/purple; B = blue; R = ripe; OR = overripe) of Merlot (A) and Syrah (B) grape berries in southeastern Washington over three years. Values are means ± SE of 10 berries in 2014, five to 15 berries in 2015, and 50 berries in 2016.

  • Figure 4
    • Download figure
    • Open in new tab
    Figure 4

    Changes in fresh weight (FW; A) and elastic modulus (E; B) across seven developmental stages (GH = green hard; GS = green soft; BP = blush/pink; RP = red/purple; B = blue; R = ripe; OR = overripe) of Merlot grape berries in southeastern Washington in 2016. The central line in each box plot indicates the median, box boundaries indicate the 25th and 75th percentiles, whiskers indicate the 10th and 90th percentiles, black circles represent outliers outside the 5th and 95th percentiles. Different letters indicate significant differences among developmental stages according to Tukey’s test (p < 0.05, n = 12 samples of 12 to 15 berries each).

  • Figure 5
    • Download figure
    • Open in new tab
    Figure 5

    Relationship between total soluble solids (TSS) and fresh weight (FW; A) and elastic modulus (E; B) across seven developmental stages (GH = green hard; GS = green soft; BP = blush/pink; RP = red/purple; B = blue; R = ripe; OR = overripe) of Merlot grape berries in southeastern Washington in 2016. Each symbol represents a sample of 12 to 15 berries.

  • Figure 6
    • Download figure
    • Open in new tab
    Figure 6

    Relationship between elastic modulus (E) and berry sugar content (A) and between E and fresh weight (FW; B) across seven developmental stages (GH = green hard; GS = green soft; BP = blush/pink; RP = red/purple; B = blue; R = ripe; OR = overripe) of Merlot grape berries in southeastern Washington in 2016. Inset shows the same relationship with GH berries excluded. Each symbol represents a sample of 12 to 15 berries.

  • Figure 7
    • Download figure
    • Open in new tab
    Figure 7

    Relationship between fresh weight (FW) and skin mass per area ratio (SMA) across seven developmental stages (GH = green hard; GS = green soft; BP = blush/pink; RP = red/purple; B = blue; R = ripe; OR = overripe) of Merlot grape berries in southeastern Washington in 2016. Each symbol represents a sample of 12 to 15 berries.

  • Figure 8
    • Download figure
    • Open in new tab
    Figure 8

    Changes in concentrations of total soluble solids (TSS; A), titratable acidity (TA; B), malate (C), tartrate (D), pH (E), and anthocyanins (F) across seven developmental stages (GH = green hard; GS = green soft; BP = blush/pink; RP = red/purple; B = blue; R = ripe; OR = overripe) of Merlot grape berries in southeastern Washington in 2016. The central line in each box plot indicates the median, box boundaries indicate the 25th and 75th percentiles, whiskers indicate the 10th and 90th percentiles, black circles represent outliers outside the 5th and 95th percentiles. Different letters indicate significant differences among developmental stages according to Tukey’s test (p < 0.05, n = 12 samples of 12 to 15 berries each).

  • Figure 9
    • Download figure
    • Open in new tab
    Figure 9

    Changes in content per berry of sugar (A), titratable acidity (TA; B), malate (C), and tartrate (D) across seven developmental stages (GH = green hard; GS = green soft; BP = blush/pink; RP = red/purple; B = blue; R = ripe; OR = overripe) of Merlot grape berries in southeastern Washington in 2016. The central line in each box plot indicates the median, box boundaries indicate the 25th and 75th percentiles, whiskers indicate the 10th and 90th percentiles, black circles represent outliers outside the 5th and 95th percentiles. Different letters indicate significant differences among developmental stages according to Tukey’s test (p < 0.05, n = 12 samples of 12 to 15 berries each).

  • Figure 10
    • Download figure
    • Open in new tab
    Figure 10

    Relationship between total soluble solids (TSS) and titratable acidity (TA; A, B), malate (C, D), pH (E), protons (H+; F), and anthocyanins (G, H) across seven developmental stages (GH = green hard; GS = green soft; BP = blush/pink; RP = red/purple; B = blue; R = ripe; OR = overripe) of Merlot grape berries in southeastern Washington in 2016. Panels A, C, E, G show concentrations, and panels B, D, F, H show contents per berry. Each symbol represents a sample of 12 to 15 berries.

  • Figure 11
    • Download figure
    • Open in new tab
    Figure 11

    Relationship between malate and titratable acidity (TA; A) and pH (B) across seven developmental stages (GH = green hard; GS = green soft; BP = blush/pink; RP = red/purple; B = blue; R = ripe; OR = overripe) of Merlot grape berries in southeastern Washington in 2016. Each symbol represents a sample of 12 to 15 berries.

  • Figure 12
    • Download figure
    • Open in new tab
    Figure 12

    Relationship between titratable acidity (TA) and pH across seven developmental stages (GH = green hard; GS = green soft; BP = blush/pink; RP = red/purple; B = blue; R = ripe; OR = overripe) of Merlot grape berries in southeastern Washington in 2016. Each symbol represents a sample of 12 to 15 berries.

Tables

  • Figures
  • Additional Files
  • Table 1

    Grape berry physical properties and total soluble solids (TSS) across three to seven developmental stages (GH = green hard; GS = green soft; BP = blush/pink; RP = red/purple; B = blue; R = ripe; OR = overripe; Y = yellow) in different wine, table, and juice grape cultivars in southeastern Washington in 2014. Values are means of 10 (≥5 for OR) berries ± SE. FW, fresh weight.

    Table 1
  • Table 2

    Duration of developmental stages (GH = green hard; GS = green soft; BP = blush/pink; RP = red/purple; B = blue), distinguished visually and by touch, after fruit set of Merlot and Syrah grape berries in southeastern Washington over three years (DOY = day of year). Values are means of 50 berries ± SE.

    Table 2
  • Table 3

    Summary of temperature conditions at the Irrigated Agriculture Research and Extension Center in southeastern Washington during three growing seasons. Data were collected by a local AgWeatherNet station. All data except growing degree days (GDD) apply to the average period of the green soft to blue transition (GS‒B) of 50 separate Merlot and Syrah berries, as shown in Table 2.

    Table 3

Additional Files

  • Figures
  • Tables
  • Supplemental Figure 1   Merlot grape cluster undergoing veraison (DOY = day of year). Photographs of the same cluster were taken repeatedly against a dark cloth background.

    • Supplemental_Data.pdf
PreviousNext
Back to top

Vol 72 Issue 2

Issue Cover
  • Table of Contents
  • Table of Contents (PDF)
  • About the Cover
  • Index by author
Print
View full PDF
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Soft, Sweet, and Colorful: Stratified Sampling Reveals Sequence of Events at the Onset of Grape Ripening
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
Open Access
Soft, Sweet, and Colorful: Stratified Sampling Reveals Sequence of Events at the Onset of Grape Ripening
Esther Hernández-Montes, Yun Zhang, Ben-Min Chang, Nataliya Shcherbatyuk, Markus Keller
Am J Enol Vitic.  April 2021  72: 137-151;  published ahead of print December 29, 2020 ; DOI: 10.5344/ajev.2020.20050

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
Open Access
Soft, Sweet, and Colorful: Stratified Sampling Reveals Sequence of Events at the Onset of Grape Ripening
Esther Hernández-Montes, Yun Zhang, Ben-Min Chang, Nataliya Shcherbatyuk, Markus Keller
Am J Enol Vitic.  April 2021  72: 137-151;  published ahead of print December 29, 2020 ; DOI: 10.5344/ajev.2020.20050
del.icio.us logo Digg logo Reddit logo Twitter logo CiteULike logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
    • Abstract
    • Materials and Methods
    • Results
    • Discussion
    • Conclusions
    • Footnotes
    • Literature Cited
  • Figures & Data
  • Supplemental
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Phenological Stage and Tissue Type of Grapevines Impact Concentrations and Variability of Mineral Nutrients
  • Diversity of Wild Yeasts During Spontaneous Fermentation of Wines from Local Grape Varieties in Turkey
  • Bioprotective Effect of Pichia kluyveri and Lactiplantibacillus plantarum in Winemaking Conditions
Show more Research Articles

Similar Articles

AJEV Content

  • Current Volume
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Alerts
  • Catalyst
  • ASEV
asev.org

© 2023 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire