Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling

The variability in grape ripening is associated with the fact that each grape berry undergoes its own biochemical processes. Traditional viticulture manages this by averaging the physicochemical values of hundreds of grapes to make decisions. However, to obtain accurate results it is necessary to ev...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2023-02, Vol.12 (5), p.962
Main Authors: Schorn-García, Daniel, Giussani, Barbara, García-Casas, María Jesús, Rico, Daniel, Martin-Diana, Ana Belén, Aceña, Laura, Busto, Olga, Boqué, Ricard, Mestres, Montserrat
Format: Article
Language:English
Subjects:
Analysis
ASCA
Berries
Brix value
Control charts
Crops
Evaluation
Evolution
Food science
Fourier transform infrared spectroscopy
Fruits
Grapes
Grapevines
Interfaces
Parameters
Polyphenols
portable MIR
precision viticulture
Process controls
process monitoring
Quality control
Ripening
Spectra
Spectrum analysis
Sugar
variability
Variance analysis
Vitaceae
Viticulture
Wineries & vineyards
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The variability in grape ripening is associated with the fact that each grape berry undergoes its own biochemical processes. Traditional viticulture manages this by averaging the physicochemical values of hundreds of grapes to make decisions. However, to obtain accurate results it is necessary to evaluate the different sources of variability, so exhaustive sampling is essential. In this article, the factors "grape maturity over time" and "position of the grape" (both in the grapevine and in the bunch/cluster) were considered and studied by analyzing the grapes with a portable ATR-FTIR instrument and evaluating the spectra obtained with ANOVA-simultaneous component analysis (ASCA). Ripeness over time was the main factor affecting the characteristics of the grapes. Position in the vine and in the bunch (in that order) were also significantly important, and their effect on the grapes evolves over time. In addition, it was also possible to predict basic oenological parameters (TSS and pH with errors of 0.3 °Brix and 0.7, respectively). Finally, a quality control chart was built based on the spectra obtained in the optimal state of ripening, which could be used to decide which grapes are suitable for harvest.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12050962