Relationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars (Vitis vinifera L.)

摘要

Flavonoids are a class of bioactive compounds extremely important in food and wine industry. The development of rapid methods for their quantification in grape berries is one of the modern challenges in viticulture and enology research. Total flavonoid (TF) amount changes during grape ripening and also berry physicalmechanical properties, as evaluated by instrumental texture analysis, change in the same period. In this work, TF and berry physical-mechanical parameters were linked together through predictive models. Models were developed for each of four red wine grape cultivars: Brancellao, Cabernet Franc, Mencia and Merenzao, and another one considered all cultivars together. These models reached high accuracy and allowed to predict TF in grape berries with a low error (RMSE from 0.15 +/- 0.07 mg g(-1) to 0.35 +/- 0.10 mg g(-1) in prediction, as evaluated by cross-validation).