LalVigne under Investigation #2
Skin plays a fundamental role for the grape composition and wine quality along with the viticulture and winemaking processes, as they are the most important source of aroma and polyphenol compounds. Thickness is one of the most important grape skin morphological characteristics affecting the gas exchange regulation, berry susceptibility to fungal diseases and resistance to mechanical injuries.
Skins and seeds parameters are crucial for a complete grape ripening that cannot be described solely by the berry pulp chemical parameters. These compounds from the solid parts may ripen differently when compared to pulp parameters and need to be extracted during the wine making process; the maceration stage is determinant in obtaining the secondary metabolites from skins and seeds, especially for red wine production.