Influence of ethylene on the phenolic and cell ripeness of grape berries during wine-making

摘要

The exogenic use of ethylene applied to ripening grape berries leads to the accumulation of sugars and to the reduction of the acid content, thereby causing the increase of the S/AT technological index. Additionally, it leads to an important accumulation of anthocyanins and to a weakening of the cell walls as shown by the EA cell maturity index. This weakening is confirmed by the fall in the overall pectin content as soon as the treatment is applied and by the increase in the content of polygalacturonase and pectinesterase activities. This is in favour of an important anthocyanin extraction during the wine-making process.