Alternating temperature in postharvest cooling treatment of 'Fiano' and 'Falanghina' grapes affects cell wall enzyme rate, berry softening and polyphenols

Abstract

In wine production, temperature control is important and cooling techniques are frequently used to cool down grape must. Grape compound extraction is facilitated by enzymatic cell wall disassembly. Accordingly, our hypothesis is that the use of an alternating temperature could favor enzyme activity and thus berry compound extraction.