Autor segons l'article: Schorn-García, D; Giussani, B; García-Casas, MJ; Rico, D; Martin-Diana, AB; Aceña, L; Busto, O; Boqué , R; Mestres, M
Departament: Química Analítica i Química Orgànica
Autor/s de la URV: Aceña Muñoz, Laura / Boqué Martí, Ricard / Busto Busto, Olga / Giussani, Barbara / Mestres Solé, Maria Montserrat / Schorn García, Daniel
Paraules clau: Variability Spectroscopy Process monitoring Precision viticulture Portable mir Asca vineyard variability time process monitoring precision viticulture nir maturity heterogeneity growth fruit berries asca
Resum: 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.
Àrees temàtiques: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: barbara.giussani@urv.cat daniel.schorn@urv.cat daniel.schorn@urv.cat montserrat.mestres@urv.cat ricard.boque@urv.cat olga.busto@urv.cat laura.acena@urv.cat
Identificador de l'autor: 0000-0003-0997-2191 0000-0003-0997-2191 0000-0001-9805-3482 0000-0001-7311-4824 0000-0002-2318-6800 0000-0001-5942-9424
Data d'alta del registre: 2024-08-03
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.mdpi.com/2304-8158/12/5/962
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Foods. 12 (5):
Referència de l'ítem segons les normes APA: Schorn-García, D; Giussani, B; García-Casas, MJ; Rico, D; Martin-Diana, AB; Aceña, L; Busto, O; Boqué , R; Mestres, M (2023). Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling. Foods, 12(5), -. DOI: 10.3390/foods12050962
DOI de l'article: 10.3390/foods12050962
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2023
Tipus de publicació: Journal Publications