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|Title:||Composition of grape skin proanthocyanidins at different stages of berry development|
|Citation:||Journal of Agricultural and Food Chemistry, 2001; 49(11):5348-5355|
|Publisher:||Amer Chemical Soc|
|James A. Kennedy, Yoji Hayasaka, Stéphane Vidal, Elizabeth J. Waters, and Graham P. Jones|
|Abstract:||The composition of grape (Vitis vinifera L. cv. Shiraz) skin proanthocyanidins has been determined at different stages of berry development. Beginning approximately 3 weeks after fruit set and concluding at commercial ripeness, the composition of isolated skin proanthocyanidins was determined using the following analytical techniques: elemental analysis, UV-Vis absorption spectroscopy, reversed-phase HPLC after acid-catalysis in the presence of excess phloroglucinol, gel permeation chromatography, electrospray ionization mass spectrometry (ESI-MS), and (13)C NMR. On the basis of these analyses, berry development was correlated with an increase in proanthocyanidin mean degree of polymerization, an increase in the proportion of (-)-epigallocatechin extension subunits, and increases in the level of anthocyanins associated with the proanthocyanidin fraction. Additionally, data acquired from ESI-MS of the isolates following acid-catalysis in the presence of excess phloroglucinol is consistent with pectin-bound proanthocyanidins.|
|Keywords:||Proanthocyanidin; tannin; anthocyanin; pigmented tannin; pectin; polygalacturonate; galacturonic acid; composition; Vitis vinifera; grape; berry development|
|Rights:||Copyright © 2001 American Chemical Society|
|Appears in Collections:||Wine Science publications|
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