Sensory and instrumental characterisation of Cabernet Franc grapes according to ripening stages and growing location

Fifteen batches of Cabernet Franc grapes were characterised by descriptive sensory analyses, compression measurements and visible/near infrared spectroscopy. The main purpose was to investigate effects of ripening stages and parcel type on grapes by means of measurements commonly used in the food industry. All methods succeeded in discriminating ripening stages and parcel type. Sensory analysis gave a consistent description of ripening and parcel effect. Textural descriptors were highly correlated with compression parameters (R = 0.7-0.83). Grapes belonging to parcel 3 were mature earlier than the other grapes, because of their growing location. Vis/NIR spectroscopy was the best method to discriminate ripening and parcel effects, and to predict ripening stages and parcel type using FDA with cross validation. A relationship was found between different vis/NIR wavelengths and sensory attributes (firmness, elasticity, touch resistance). Further studies will investigate the possible prediction of sensory attributes by vis/NIR spectroscopy and compression. (c) 2007 Elsevier Ltd. All rights reserved.