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Composition and cellular localization of tannins in grape seeds during maturation.
J Agric Food Chem. 2003 Dec 31; 51(27):8051-4.JA

Abstract

Cell walls were isolated from seeds of grape berries (Vitis vinifera L.), and proanthocyanidin composition was determined over the course of ripening for different levels of vine water status. During the ripening period the tannins from the cell walls were always more polymerized than those from the inner part of the cell. At maturity this difference becomes more significant compared to véraison, due to a significant increase in the mean degree of polymerization of the cell wall tannins. The tannin composition was typical of grape seed tannins and was quite similar in the two cell fractions studied, but the epicatechin gallate proportion was significantly higher in the cell wall fraction. There were no significant effects of water deficit on composition and polymerization of seed tannins.

Authors+Show Affiliations

UMR OEnologie-Ampélologie 1219, Faculté d'oenologie-INRA, Université Victor Ségalen Bordeaux 2, 33405 Talence, France. laurence.geny@oenologie.u-bordeaux2.frNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

14690395

Citation

Geny, Laurence, et al. "Composition and Cellular Localization of Tannins in Grape Seeds During Maturation." Journal of Agricultural and Food Chemistry, vol. 51, no. 27, 2003, pp. 8051-4.
Geny L, Saucier C, Bracco S, et al. Composition and cellular localization of tannins in grape seeds during maturation. J Agric Food Chem. 2003;51(27):8051-4.
Geny, L., Saucier, C., Bracco, S., Daviaud, F., & Glories, Y. (2003). Composition and cellular localization of tannins in grape seeds during maturation. Journal of Agricultural and Food Chemistry, 51(27), 8051-4.
Geny L, et al. Composition and Cellular Localization of Tannins in Grape Seeds During Maturation. J Agric Food Chem. 2003 Dec 31;51(27):8051-4. PubMed PMID: 14690395.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Composition and cellular localization of tannins in grape seeds during maturation. AU - Geny,Laurence, AU - Saucier,Cedric, AU - Bracco,Sandrine, AU - Daviaud,Freddy, AU - Glories,Yves, PY - 2003/12/24/pubmed PY - 2004/3/6/medline PY - 2003/12/24/entrez SP - 8051 EP - 4 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 27 N2 - Cell walls were isolated from seeds of grape berries (Vitis vinifera L.), and proanthocyanidin composition was determined over the course of ripening for different levels of vine water status. During the ripening period the tannins from the cell walls were always more polymerized than those from the inner part of the cell. At maturity this difference becomes more significant compared to véraison, due to a significant increase in the mean degree of polymerization of the cell wall tannins. The tannin composition was typical of grape seed tannins and was quite similar in the two cell fractions studied, but the epicatechin gallate proportion was significantly higher in the cell wall fraction. There were no significant effects of water deficit on composition and polymerization of seed tannins. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14690395/Composition_and_cellular_localization_of_tannins_in_grape_seeds_during_maturation_ L2 - https://doi.org/10.1021/jf030418r DB - PRIME DP - Unbound Medicine ER -