Effect of drying on tartric acid and malic acid in Shiraz and Merlot berries

Rösti, Johannes (Agroscope, 1260, Nyon, Switzerland) ; Schumann, Michaela (School of Viticulture and Enology, HES-SO // University of Applied Sciences Western Switzerland ; Geisenheim University, Insitut fuer Allgemeinen Weinbau, 65366, Geisenheim, Germany) ; Cléroux, Marilyn (School of Viticulture and Enology, HES-SO // University of Applied Sciences Western Switzerland) ; Lorenzini, Fabrice (Agroscope, 1260, Nyon, Switzerland) ; Zufferey, Vivian (Agroscope, 1009, Pully, Switzerland) ; Rienth, Markus (School of Viticulture and Enology, HES-SO // University of Applied Sciences Western Switzerland)

Background and Aims: Grape berries are dried to concentrate sugar and aroma compounds to produce specific wine style. This work aimed to characterise biochemical changes during drying of two different cultivars, considering in particular tartaric acid and malic acid evolution. Methods and Results: Shiraz and Merlot grapes were dried at nine, 15, 21 and 27°C and berries were sampled every 2 to 3 days and sorted by density using NaCl solutions to account for berry heterogeneity. Mass loss of up to 45%, increase in sugar concentration of 71% and decrease in malic acid concentration of 64% were observed. The TA declined by up to 49%. Conclusion: The decline in tartaric acid could be explained by enhanced potassium hydrogen tartrate precipitation inside the berry or during sampling. Significance of the Study: The tartaric acid precipitation causes important analytical biases in physiological experiments. This study illustrates that common analytical methods are often inappropriate and are the reason for inconsistent tartaric acid values in many studies.


Mots-clés:
Type d'article:
scientifique
Faculté:
Ingénierie et Architecture
Ecole:
Changins
Classification:
Ingénierie
Date:
2018-03
Pagination:
9 p.
Publié dans:
Australian Journal of Grape and Wine Research
Numérotation (vol. no.):
2018, 24, pp. 421-429
DOI:
ISSN:
1755-0238
Le document apparaît dans:

Note: The status of this file is: restricted


 Notice créée le 2018-09-25, modifiée le 2018-12-20

Fichiers:
Télécharger le document
PDF

Évaluer ce document:

Rate this document:
1
2
3
 
(Pas encore évalué)