How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 31 March 2015

Berry Testing for Wine

Scientists at the University of Torino in Italy have published an extremely interesting book chapter, entitled: 'Changes in Physical and Mechanical Properties of Dehydrating Berries'.

This highlights the parameters that a texture analyser can provide, as predictors of consumer acceptability.

At the University of Torino, the researchers have been using their TA.XTplus Texture Analyser and Acoustic Envelope Detector to investigate wine grapes.

Instrumental mechanical and acoustic variables were determined for the berry seeds of Cabernet Sauvignon grapes harvested at different ripening stages.

The main goal of this research was to assess the influence of the developmental changes on the texture properties of the grape seed to provide useful indicators of maturity.

Despite the fact that most of the instrumental texture properties were characterised by a large intra-sample variability, the following indices could be considered indicative of maturity: the deformation index, acoustic energy, and average sound pressure.

A correlation study between the instrumental mechanical and acoustic variables showed that the Young’s modulus of elasticity proved to have the strongest positive correlation with the acoustic variables.

The following papers have been found which outline the work being carried out to assess both the mechanical properties and the acoustic indices of ripening.

ROLLE, L., GIACOSSA, S., TORCHIO, F. & RIO SEGADE, S. (2012).  Changes in Acoustic and Mechanical Properties of Cabernet Sauvignon Seeds during Ripening.  American Journal of Enology & Viticulture, 63 (3), 413-418.

ROLLE, L., GIORDANO, M., GIACOSA, S., VINCENZI, S., RIO SEGADE, S., TORCHIO, F., PERRONE & GERBI, V. (2012).  CIEL *a*b*parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties. Anal Chim Acta. Jun 30;732:105-13.

ROLLE., L, TORCHIO, F., FERRANDINO, A. & GUIDONI, S. (2012). Influence of Wine-Grape Skin Hardness on the Kinetics of Anthocyanin Extraction.  International Journal of Food Properties, 15 (2), 249-261.

ROLLE, L., SIRET, R., RIO SEGADE, S., MAURY, C., GERBI, V. & JOURJON, F. (2012).  Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review Am. J. Enol. Vitic. 63 (3), 11-28.

For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

TA.XTplus texture analyser with bloom jar The
TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements click here...

Acoustic testing video Download a published article on methods measuring sound of brittle products

 Texture Analysis applications

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