Control of environmental parameters in postharvest partial dehydration of wine grapes reduces water stress

摘要: Abstract The hypothesis that a controlled environmental condition of postharvest partial dehydration wine grapes may reduce berry water stress keeping better grape quality, was verified on white grapes, var. ‘Pecorino’. Grapes were harvested at 21.5% solid soluble content (SSC) and kept 15 °C, 60% relative humidity (RH), 2.5 m s−1 or 1.2 m s−1 air speed (tunnel), with vapor pressure deficit (VPD) 7.5–8 mbar; control bunches in an uncontrolled (VPD = 0.7–6.4 mbar). Samplings for chemical biochemical analyses performed 10, 25, 35, 45% mass loss (m.l.). Tunnel samples reached 31.5% (in 24-26 days) 28.5% 28 days) SSC, respectively. Control had higher CO2 production, alcohol dehydrogenase (ADH) lipooxygenase (LOX) activities proline content. Ethanol acetaldehyde contents reflected ADH activity patterns. percentage branched alcohols than ones. An activation aerobic fermentation is discussed comment related generation specific volatile organic compounds (VOCs).