Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (<i>Vitis vinifera</i>)

Hanlin, Rachel; Kelm, Mark A.; Wilkinson, Kerry L.; Downey, Mark O.

doi:10.1021/jf203466u

Cited by 69 publications

(63 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The lowest proportion was for the C extension subunit (from 2% to 15%). The observed result is in agreement with previous studies (Prieur et al, 1994;Kennedy et al, 2000b;Hanlin et al, 2011). In 2011, the proportion of ECG extension subunits decreased, while the EC extension subunits increased in proportion, and the proportion of the C extension subunit was less than 5%.…”

supporting

confidence: 93%

Effect of Training Systems on Accumulation of Flavan-3-ols in Cabernet Sauvignon Grape Seeds at the North Foot of Mt. Tianshan

Liu

Yan

et al. 2018

SAJEV

View full text Add to dashboard Cite

including (+)-catechin (C), (-)-epicatechin (EC) and (-)-epicatechin-3-O-gallate (ECG). With regard to the effect of training systems, M-VSP contributed to a significantly higher content of total flavan-3-ols, while the percentage of ECG was lower for M-VSP.As for the three flavan-3-ol units (terminal subunits, extension subunits and monomers), the 2012 vintage was more likely to accumulate extension subunits and monomers, and the effect of training system on these three flavan-3-ols units varied between the different vintages. Meanwhile, the proportion of ECG in terminal subunits and of C in extension subunits was higher in 2012, whereas the training system of F-TT had a higher percentage of ECG in extension subunits in both vintages. In addition, the effect of vintage on the composition of flavan-3-ols in harvested grape seeds was more obvious than that of the training system. INTRODUCTIONFlavan-3-ols are responsible for the organoleptic characteristics and biochemical properties of wine. Through the formation of complexes with salivary proteins, flavan-3-ols provide red wine with astringency and mouthfeel characteristics (Casassa & Harbertson, 2014). During wine ageing, flavan-3-ols can also take part in condensation reactions with anthocyanins to stabilise wine colour (Alcalde-Eon et al., 2006;Fulcrand et al., 2006). It is well known that moderate consumption of wine enhances its health benefits, and one of the most important contributors is flavan-3-ols. They possess a number of health-enhancing characteristics, like antioxidants and free radical scavengers, anti-carcinogenics, cardiopreventive and antimicrobial activities, and so on (Renaud & De Lorgeril, 1992;Aron & Kennedy, 2008).Among the phenolic compounds, flavan-3-ols are the most common group of flavonoids. The flavan-3-ols observed in grape seeds are mainly represented by (+)-catechin (C), (-)-epicatechin (EC) and (-)-epicatechin-3-O-gallate (ECG). Proanthocyanidins, as the polymers of flavan-3-ols, are composed of terminal and extension subunits analogous to the flavan-3-ols C, EC and ECG. Subunits are linked via interflavan bonds between C-4 and C-8, and less commonly between C-4 and C-6 (Haslam, 1998). The content and presence of flavan-3-ols in grape seeds depend mainly on variety, soil, climate and viticulture factors, among others. Furthermore, due to a great amount of extraction of flavan-3-ols from grape seeds during the red winemaking process (Sun et al., 1999), their eventual concentration and ability to act as astringents in red wine are affected correspondingly (Ough & Nagaoka, 1984;Morrison & Noble, 1990;González-Neves et al., 2002;Kemp et al., 2011). The extent of bitterness and astringency of wine depends largely on the composition of flavan-3-ols and the degree of polymerisation of proanthocyanidins. It has been reported that a higher proportion of ECG supplies wine with a coarse perception, while epigallocatechin (EGC) flavan-3-ol monomer, which is only found in skins, smooths the taste (Vidal et al., 2003). In addition, the extent...

show abstract

supporting

confidence: 93%

Effect of Training Systems on Accumulation of Flavan-3-ols in Cabernet Sauvignon Grape Seeds at the North Foot of Mt. Tianshan

Liu

Yan

et al. 2018

SAJEV

View full text Add to dashboard Cite

show abstract

“…The lack of a trend in mDP could be related with a set of rearrangements between seed and skin PAs occurring during winemaking (Hanlin et al 2011), which leads to a bimodal distribution of MM for wine PAs (Hanlin et al 2011, Casassa et al 2013b). Because skin PAs have a mDP higher than that of seed PAs, and small berries have a higher proportion of skins and a lower proportion of seeds, a higher mDP in wines made from small berries should be expected.…”

Section: Gil Et Al Berry Size and Red Wine Colour And Composition 207mentioning

confidence: 99%

Influence of berry size on red wine colour and composition

Gil

Pascual

Gómez‐Alonso

et al. 2015

Australian Journal of Grape and Wine Research

View full text Add to dashboard Cite

Background and Aims According to one of the classical postulates of viticulture, cultivars with smaller berries produce the best red wines. During grape development, some differences at berry level lead to a wide range of fruit heterogeneity at harvest. One source of heterogeneity at harvest is berry size. The aim of this work is to determine if berry size affects the colour and chemical composition of wine. Methods and Results Cabernet Sauvignon grapes were harvested at optimal ripeness, and screened by two sieves, to select three groups of grapes of large, medium and small size. Wines were made from each size class in triplicate, with the control being wine made from unselected grapes. The colour properties and composition of the phenolic substances of the wines were determined. Conclusions Wine colour showed the clearest trend in this experiment: the smaller the berries, the deeper the wine colour, as measured by the CIELab coordinates as well as by (wine) colour intensity. Moreover, stilbene concentration increased when berry size decreased, while pH did the opposite. Finally, wines made from small berries had a titratable acidity, total phenolic index and monomeric flavan‐3‐ol concentration higher than that of wines made from the large‐ and medium‐sized berry sizes. Significance of the Study These data suggest that berry size classification in wineries would be an interesting tool for management of wine composition.

show abstract

“…Many hypotheses have been postulated for the difference in distribution of wine PAs from that observed in grape: i) the larger polymerized skin PAs could be cleaved during maceration releasing smaller, more soluble polymers (Hanlin, Kelm, Wilkinson, & Downey, 2011); ii) the presence of anthocyanin-PAs and PAsanthocyanin adducts influences the determination of degree of polymerization by over and underestimating the presence of terminal and extension subunits (Poncet-Legrand et al, 2010); iii) a loss of PAs from skins may be attributed to a fraction bound to the skin cell wall material which is precipitated during maceration and removed during settling and that would limit the final concentration of free PAs in wine (Bindon et al, 2010).…”

Section: Structural Characteristics Of Skin Tannins: Nsk and Mskmentioning

confidence: 99%

Transfer of tannin characteristics from grape skins or seeds to wine-like solutions and their impact on potential astringency

Rinaldi

Iturmendi²,

Jourdes

et al. 2015

LWT - Food Science and Technology

View full text Add to dashboard Cite

Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (Vitis vinifera)

Cited by 69 publications

References 31 publications

Effect of Training Systems on Accumulation of Flavan-3-ols in Cabernet Sauvignon Grape Seeds at the North Foot of Mt. Tianshan

Effect of Training Systems on Accumulation of Flavan-3-ols in Cabernet Sauvignon Grape Seeds at the North Foot of Mt. Tianshan

Influence of berry size on red wine colour and composition

Transfer of tannin characteristics from grape skins or seeds to wine-like solutions and their impact on potential astringency

Contact Info

Product

Resources

About