Abstract:

The changes in textural properties and anthocyanins content of Cabernet Sauvignon (Vitis vinifera L.) grapes
were determined during maturation in the present study. The mechanical properties of grape skins and texture profile
analysis (TPA) of berries were detected with a texture analyzer. Furthermore, the total anthocyanins content, the contents
of 9 anthocyanins components and the extraction rate of anthocyanins in grape skin were determined at different maturity
stages by spectrophotometry and high performance liquid chromatography (HPLC). The results showed that the contents of
total and extractable anthocyanins in the skins of Cabernet Sauvignon grapes gradually increased after veraison, reaching
the maximum level (880.29 and 841.38 mg/kg berry, respectively) at 6 weeks after veraison (WAV). The skin thickness
increased during maturation and was significantly positively correlated with the anthocyanins content in skin (R2 = 0.568).
However, the skin thickness showed an extremely negative correlation with the extraction rate of anthocyanins (R2 = - 0.475).
One of the skin hardness parameters, Young’s modulus (Esk) was found to be positively correlated with the anthocyanins
content in skin (R2 = 0.581), and to be negatively correlated with the extraction rate of anthocyanins (R2 = - 0.609). However,
no statistical relationship was found among the TPA parameters, the anthocyanins content and the extraction rate of
anthocyanins in skin.

Key words: wine grape, textural properties, anthocyanins