Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation

Abstract

Condensed tannins (CT) in wine are derived from the seeds and skins of grapes, and their composition and content contribute to the bitterness/astringency characteristics and ageing potential of the wine. Global warming has accelerated the ripening process of grape berries, making them out of sync with seed ripening. To understand the influence of berry ripening on the seed CT composition and content, we analyzed the changes in the soluble and insoluble CT in the seeds of ‘Cabernet Sauvignon’ grapes from two vineyards over two years. The results showed that the seed-soluble CT presented a slight downward trend in fluctuation during grape berry development, while the insoluble CT increased continuously before the véraison and remained at a high level afterwards. Relatively speaking, a lower sugar increment in developing grape berries favored the conversion of seed CT towards a higher degree of polymerization. The terminal unit of soluble CT was dominated by epigallocatechin gallate, the content of which decreased as the seeds matured. It is suggested that the seeds should be fully matured to reduce this bitter component in tannins. This study provides a reference for us to control the grape ripening process and produce high-quality grapes for wine making.

Effects of Phenolic Evolution on Color Characteristics of Single-Cultivar Vitis vinifera L. Marselan and Merlot Wines during Vinification and Aging

“…Free flavan-3-ol monomers were extracted using the method of Wang et al [29]. Specifically, 0.100 ± 0.002 g of lyophilized grape skin powder was mixed with 1 mL of 70% acetone aqueous solution (containing 0.5% ascorbic acid), and the mixture was sonicated for 20 min.…”

“…Flavan-3-ol polymers (proanthocyanidin, PA) were extracted according to our previous report [29]. A total of 0.050 g of lyophilized grape skin powder was mixed with 0.5 mL of phloroglucinol solution that composed of 0.3 mol/L of HCl, 50 g/L of phloroglucinol, and 0.5% of ascorbic acid.…”