EFFECT OF DRYING PROCESS IN CHAMBER AT CONTROLLED TEMPERATURE ON THE GRAPE PHENOLIC COMPOUNDS.

The aim of this paper was to study the phenolic compounds evolution during the off-vine drying process in chamber at controlled temperature and to assess whether this dehydration technique might be used to avoid strong oxidations. Grapes were placed in perforated plastic boxes inside a chamber; fans were installed to ensure humidity and temperature control. Phenolic compounds were characterized by HPLC. Dehydration was fast and regular. This technique ensures phenols protection, artificially dried grapes maintained a higher phenolic concentration than those just harvested. This grape drying technique may ensure the production of sweet wines in which phenols content is preserved. [ABSTRACT FROM AUTHOR]