Changes and importance of oligomeric procyanidins during maturation of grape seeds

Romeyer, Francoise M.; Macheix, Jean‐Jacques; Sapis, Jean‐Claude

doi:10.1016/s0031-9422(00)94532-1

Cited by 82 publications

(58 citation statements)

References 19 publications

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“…Some common patterns of total flavan-3-ol accumulation can be observed for the three training systems in both vintages, which exhibited an increase followed by a decline. The observed pattern was consistent with previous studies (Romeyer et al, 1985;Katalinić & Maleš, 1997;Kennedy et al, 2000aKennedy et al, , 2000bGiovanelli & Brenna, 2007). However, the highest total flavan-3-ol contents were found at different DAF among the three training systems in both vintages.…”

supporting

confidence: 92%

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

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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...

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supporting

confidence: 92%

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

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“…Fruit maturity is important to the overall quality of red wine, yet it is unclear to what extent the seed tannins change during this period. There is evidence that extractable¯avan-3-ol monomers (M r : 290±442) and low molecular weight seed tannins (M r : <900) decrease during fruit ripening (Czochanska et al, 1979;Romeyer et al, 1986). However, the molecular weight of grape seed tannins can exceed 3000 (Foo and Porter, 1981;Prieur et al, 1994), and no information on molecular weight and compositional changes during this period exists.…”

Section: Introductionmentioning

confidence: 99%

Changes in grape seed polyphenols during fruit ripening

Kennedy¹,

Matthews²,

Waterhouse³

2000

Phytochemistry

329

298

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“…Although it is known that 'Grenache' accumulates more flavan-3-ol monomers and oligomers than 'Carignan' (Romeyer et al, 1986), both varieties showed similar behavior in the accumulation of total seed procyanidins content as concluded from the results in Table 6. In temperate vintage, seed procyanidins content was higher because the concentration of monomers remained elevated.…”

Section: To Harvestmentioning

confidence: 67%

Vine vigor and cluster uniformity on Vitis vinifera L. seed procyanidin composition in a warm Mediterranean climate

Edo-Roca

Sánchez-Ortiz

Nadal

et al. 2014

Span. j. agric. res.

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Seed procyanidin composition of Vitis vinifera L. var. ˈCarignanˈ and ˈGrenacheˈ was analyzed to assess the impact of vintage climatology, plant vigor and bunch variability on the quality of grapes. This study was carried out over 2007 and 2008 vintages in Terra Alta denomination of origin (DO). This region is located in northeastern Spain and characterized by a Mediterranean climate with a continental tendency. Procyanidin composition of seeds from four vineyards was analyzed by rapid resolution liquid chromatography (RRLC-DAD-TOF/MS). Vintage, vigor and ripeness uniformity had an influence on the procyanidin concentration in seeds. Flavan-3-ol polymerization increased during the warm year, together with a notable dependence on the variety and vine vigor. In warmer years and low vigor, ˈGrenacheˈ seed composition is likely to be more vulnerable than ˈCarignanˈ. High levels of flavan-3-ol monomers and low polymerization characterized the seeds of the temperate year.

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Changes and importance of oligomeric procyanidins during maturation of grape seeds

Cited by 82 publications

References 19 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

Changes in grape seed polyphenols during fruit ripening

Vine vigor and cluster uniformity on Vitis vinifera L. seed procyanidin composition in a warm Mediterranean climate

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