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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. December 2020 : ajev.2020.20050; 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; and
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Yun Zhang
1Department of Horticulture, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA;
3Ste. Michelle Wine Estates, Prosser, WA.
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Ben-Min Chang
1Department of Horticulture, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA;
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Nataliya Shcherbatyuk
1Department of Horticulture, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA;
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Markus Keller
1Department of Horticulture, Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA;
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  • For correspondence: mkeller@wsu.edu
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Abstract

Asynchronous development of grape berries leads to high variation among berry samples collected during veraison. We applied a stratified sampling method that groups berries by firmness to the touch and visible skin color to study the sequence of physical and chemical changes occurring at the onset of and during ripening. Method robustness and reproducibility were tested by measuring berry weight, diameter, deformation, and total soluble solids (TSS) in samples collected from ten wine, table, and juice grape cultivars varying in skin color. Additionally, Syrah berries sampled by five different individuals were compared in one year, and Syrah and Merlot berry samples and cluster images were evaluated over three years to account for environmental variation. Merlot berries collected in one year were classified into seven developmental stages to measure changes in berry weight, elastic modulus, TSS, titratable acidity (TA), pH, malate, tartrate, and anthocyanins. Stratified sampling reliably differentiated among developmental stages when applied by different individuals and in different cultivars and years. Once the berries softened, they took 11 to 14 days to complete their color change. Softening occurred mostly before sugar accumulation and renewed berry expansion began. Sugar accumulation was concurrent with malate degradation, but its onset preceded anthocyanin accumulation. The increase in TSS was closely associated with decreases in elastic modulus, TA, and malate and increases in berry weight, skin mass per area ratio, and pH. Ripening-related changes in TA and pH were strongly driven by changes in malate but not tartrate. The stratified sampling method allows novel insights into the timing of physical and chemical changes that occur in grape berries during the period commonly referred to as veraison.

  • berry development
  • fruit composition
  • grape ripening
  • sampling protocols
  • veraison
  • Vitis vinifera
  • Received August 2020.
  • Revision received October 2020.
  • Accepted November 2020.
  • © 2020 by the American Society for Enology and Viticulture.

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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.  December 2020  ajev.2020.20050;  published ahead of print December 29, 2020 ; DOI: 10.5344/ajev.2020.20050

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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.  December 2020  ajev.2020.20050;  published ahead of print December 29, 2020 ; DOI: 10.5344/ajev.2020.20050
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