Influence of berry ripeness on concentration, qualitative composition and extractability of grape seed tannins

Australian Journal of Grape and Wine Research

Volumn 18, Issue 2, 2012, Pages 123-130

  Bautista Ortin A B ^a   Rodriguez Rodriguez P ^a   Gil Munoz R ^b   Jimenez Pascual E ^a   Busse Valverde, N ^a   Martinez Cutillas A ^b   Lopez Roca J M ^a   Gomez Plaza E ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b Institute for Food and Agriculture Development and Research   (Spain)

Author keywords

Acetone; Ethanol; Grape; Proanthocyanidins; Ripening; Seed; Tannin

Indexed keywords

VITACEAE;

EID: 84861492852     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2012.00178.x     Document Type: Article

References (29)

1. Bindon, K. and Kennedy, J. (2011) Ripening-induced changes in grape skin proanthocyanidins modify their interaction with cell walls. Journal of Agricultural and Food Chemistry 59, 2696-2707.
2. Bogs, J., Downey, M.O., Harvey, J.S., Ashton, A.R., Tanner, G.J. and Robinson, S.P. (2005) Proanthocyanidin synthesis and expression of genes encoding leucoanthocyanidin reductase and anthocyanidin reductase in developing grape berries and grapevine leaves. Plant Physiology 139, 652-663.
3. Bordiga, M., Travaglia, F., Locatelli, M., Cosson, J.D. and Arlorio, M. (2011) Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv. Food Chemistry 127, 180-187.
4. Busse-Valverde, N., Gómez-Plaza, E., López-Roca, J.M., Gil-Muñoz, R., Fernández-Fernández, J.I. and Bautista-Ortín, A.B. (2010) Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines. Journal of Agricultural and Food Chemistry 58, 11333-11339.
5. Cadot, Y., Minana-Castello, M.T. and Chevalier, M. (2006) Anatomical, histological, and histochemical changes in grape seeds from Vitis vinifera L. cv Cabernet Franc during fruit development. Journal of Agricultural and Food Chemistry 54, 9206-9215.
6. Canals, R., Llaudy, M.C., Valls, J., Canals, J.M. and Zamora, F. (2005) Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening. Journal of Agricultural and Food Chemistry 53, 4019-4025.
7. Chira, K., Lorraine, B., Ky, I. and Teissedre, P.L. (2011) Tannin composition of Cabernet-Sauvignon and Merlot grapes from the Bordeaux area for different vintages (2006 to 2009) and comparison to tannin profile of five 2009 vintage Mediterranean grapes varieties. Molecules 16, 1519-1532.
8. Chira, K., Schmauch, G., Saucier, C., Fabre, S. and Teissedre, P.L. (2009) Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from Bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007). Journal of Agricultural and Food Chemistry 57, 545-553.
9. Cortell, J.M., Halbleib, M., Gallagher, A.V., Righetti, T.L. and Kennedy, J.A. (2005) Influence of vine vigor on grape (Vitis vinifera L. cv. Pinot Noir) and wine proanthocyanidins. Journal of Agricultural and Food Chemistry 53, 5798-5808.
10. Delgado, R., Martín, P., del Álamo, M. and González, M. (2004) Changes in the phenolic composition of grape berries during ripening in relation to vineyard nitrogen and potassium fertilisation rates. Journal of the Science of Food and Agriculture 84, 623-630.
11. Downey, M. and Hanlin, R. (2010) Comparison of ethanol and acetone mixtures for extraction of condensed tannin from grape skin. South African Journal of Enology and Viticulture 31, 154-159.
12. Downey, M., Harvey, J. and Robinson, S. (2003) Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development. Australian Journal of Grape and Wine Research 9, 15-27.
13. Ferrer-Gallego, R., García-Marino, M., Miguel Hernández-Hierro, J., Rivas-Gonzalo, J.C. and Teresa Escribano-Bailón, M. (2010) Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening. Analytica Chimica Acta 660, 22-28.
14. Hanlin, R.L. and Downey, M.O. (2009) Condensed tannin accumulation and composition in skin of Shiraz and Cabernet Sauvignon grapes during berry development. American Journal of Enology and Viticulture 60, 13-23.
15. Harbertson, J.F. and Downey, M. (2009) Investigating differences in tannin values determined by methylcellulose and protein precipitation. American Journal of Enology and Viticulture 60, 246-249.
16. Harbertson, J.F., Kennedy, J.A. and Adams, D.O. (2002) Tannin in skins and seeds of Cabernet Sauvignon, Syrah and Pinot Noir berries during ripening. American Journal of Enology and Viticulture 53, 54-59.
17. Hernández-Jiménez, A., Gómez-Plaza, E., Martínez-Cutillas, A. and Kennedy, J. (2009) Grape Skin and Seed Proanthocyanidins from Monastrellx Syrah Grapes. Journal of Agricultural and Food Chemistry 57, 10798-10803.
18. Kallithraka, S., Garcia-Viguera, C., Bridle, P. and Bakker, J. (1995) Survey of solvents for the extraction of grape seed phenolics. Phytochemical Analysis 6, 265-267.
19. Kennedy, J.A. and Jones, G.P. (2001) Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol. Journal of Agricultural and Food Chemistry 49, 1740-1746.
20. Kennedy, J.A., Matthews, M.A. and Waterhouse, A.L. (2000) Changes in grape seed polyphenols during fruit ripening. Phytochemistry 55, 77-85.
21. Liu, Y.X., Pan, Q.H., Yan, G. and Duan, C. (2010) Changes of flavan-3-ols with different degrees of polymerization in seeds of Shiraz, Cabernet Sauvignon and Marselan grapes after veraison. Molecules 15, 7763-7774.
22. Mattivi, F., Vrhovsek, U., Masuero, D. and Trainotti, D. (2009) Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties. Australian Journal of Grape and Wine Research 15, 27-35.
23. Mercurio, M.D., Dambergs, R.G., Cozzolino, D., Herderich, M.J. and Smith, P.A. (2010) Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations. Journal of Agricultural and Food Chemistry 58, 12313-12319.
24. Obreque-Slier, E.A., Peña-Neira, A., López-Solís, R., Zamora-Marín, F., Ricardo-da Silva, J.M. and Laureano, O. (2010) Comparative study of the phenolic composition of seeds and skins from Carmenere and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening. Journal of Agricultural and Food Chemistry 58, 3591-3599.
25. Pastor del Rio, J.L. and Kennedy, J.A. (2006) Development of proanthocyanidins in Vitis vinifera L. cv. Pinot noir grapes and extraction into wine. American Journal of Enology and Viticulture 57, 125-132.
26. Peyrot des Gachons, C. and Kennedy, J.A. (2003) Direct method determining seed and skin proanthocyanidin extraction into red wine. Journal of Agricultural and Food Chemistry 51, 5877-5881.
27. Ristic, R., Downey, M., Iland, P., Bindon, K., Francis, I.L., Herderich, M.J. and Robinson, S. (2007) Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties. Australian Journal of Grape and Wine Research 13, 53-65.
28. Romeyer, F., Macheix, J. and Sapis, C. (1986) Changes and importance of oligomeric procyanidins during maturation of grape seeds. Phytochemistry 2, 219-221.
29. Saint-Cricq de Gaulejac, N., Augustin, M., Vivas, N. and Glories, Y. (1997) A biochemical approach to the evolution of procyanidins in grape seeds during the ripening of red grapes (Vitis vinifera L. cv. Merlot Noir). Journal of Wine Research 8, 159-167.