Aims: The aim of this work was to verify the influence of mechanicalharvesting and postharvest treatments on wine composition.Methods and results: Trials were carried out in triplicate on cv. Montunigrapes. The estimated best setting frequency for the mechanical harvesterwas 410 shakes/min. Comparing hand-picked and mechanically harvestedgrapes, the reduced extract and pH results were lower for the hand-pickedgrapes, showing a more evident berry breakage caused by the mechanicalharvester. The wines obtained from mechanically harvested grapes hada lower phenolic compound content than wines produced with hand-pickedgrapes, indicating that oxidation phenomena occurred; the trend forpostharvest treated grapes was different. The significantly lower amountof higher alcohols in the hand-picked grapes trial than in the mechanicallyharvested ones could be explained by a lower amount of their precursorsand oxygen in musts. The sensory differences among the trials weresignificant for some parameters, but an overall view of the data suggestedthat the differences were not remarkable and all the wines were good.Conclusion: Postharvest treatments reduce the loss of natural antioxidantcompounds found in wines produced from mechanically harvested grapes.Mechanical harvesting does not have a negative influence on winecomposition if matched with the proper vineyard characteristics, machinesettings and postharvest treatments. The typicality of Montuni wine ismaintained in the cases of grapes harvested mechanically with, but alsowithout, any postharvest treatment. The use of these treatments is otherwiseuseful to obtain wines with a better stability.Significance and impact of the study: With respect to mechanicalharvesting, this study highlights the importance of maintaining and/orimproving the quality of mechanically harvested grapes containing theharvesting costs.[...]

MECHANICAL HARVESTING OPTIMIZATION AND POSTHARVEST TREATMENTS TO IMPROVE WINE QUALITY

ARFELLI, Giuseppe;
2010-01-01

Abstract

Aims: The aim of this work was to verify the influence of mechanicalharvesting and postharvest treatments on wine composition.Methods and results: Trials were carried out in triplicate on cv. Montunigrapes. The estimated best setting frequency for the mechanical harvesterwas 410 shakes/min. Comparing hand-picked and mechanically harvestedgrapes, the reduced extract and pH results were lower for the hand-pickedgrapes, showing a more evident berry breakage caused by the mechanicalharvester. The wines obtained from mechanically harvested grapes hada lower phenolic compound content than wines produced with hand-pickedgrapes, indicating that oxidation phenomena occurred; the trend forpostharvest treated grapes was different. The significantly lower amountof higher alcohols in the hand-picked grapes trial than in the mechanicallyharvested ones could be explained by a lower amount of their precursorsand oxygen in musts. The sensory differences among the trials weresignificant for some parameters, but an overall view of the data suggestedthat the differences were not remarkable and all the wines were good.Conclusion: Postharvest treatments reduce the loss of natural antioxidantcompounds found in wines produced from mechanically harvested grapes.Mechanical harvesting does not have a negative influence on winecomposition if matched with the proper vineyard characteristics, machinesettings and postharvest treatments. The typicality of Montuni wine ismaintained in the cases of grapes harvested mechanically with, but alsowithout, any postharvest treatment. The use of these treatments is otherwiseuseful to obtain wines with a better stability.Significance and impact of the study: With respect to mechanicalharvesting, this study highlights the importance of maintaining and/orimproving the quality of mechanically harvested grapes containing theharvesting costs.[...]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11575/11013
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