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

Instead of just cooling wine grape, a 24-h cycle of low and high temperature on wine grape after harvest could be used to increase cell wall enzyme activity and, consequently, decrease the berry firmness, favouring an increase in sugars and polyphenol contents. © 2018 Society of Chemical Industry.