Tags

Type your tag names separated by a space and hit enter

Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins.
J Agric Food Chem 2007; 55(9):3675-80JA

Abstract

A formal compositional study of the proanthocyanidins of Vitis vinifera L. cv. Carménère was conducted in this work. We first characterized the polymeric proanthocyanidins of Carménère skins, seeds, and wines. In addition, the wine astringency was analyzed and compared with Cabernet Sauvignon. Although Carménère wines had a higher proanthocyanidin concentration and mean degree of polymerization than Cabernet Sauvignon wines, the former wines were perceived as less astringent. The low seed/skin proportion in Carménère wines as compared to other varieties, as evidenced by the reduced number of seeds per berry and the higher amount of epigallocatechin subunits of Carménère wine proanthocyanidins, could explain this apparent paradox.

Authors+Show Affiliations

Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago, Chile.No affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

17407309

Citation

Fernández, Katherina, et al. "Characterization of Vitis Vinifera L. Cv. Carménère Grape and Wine Proanthocyanidins." Journal of Agricultural and Food Chemistry, vol. 55, no. 9, 2007, pp. 3675-80.
Fernández K, Kennedy JA, Agosin E. Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins. J Agric Food Chem. 2007;55(9):3675-80.
Fernández, K., Kennedy, J. A., & Agosin, E. (2007). Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins. Journal of Agricultural and Food Chemistry, 55(9), pp. 3675-80.
Fernández K, Kennedy JA, Agosin E. Characterization of Vitis Vinifera L. Cv. Carménère Grape and Wine Proanthocyanidins. J Agric Food Chem. 2007 May 2;55(9):3675-80. PubMed PMID: 17407309.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins. AU - Fernández,Katherina, AU - Kennedy,James A, AU - Agosin,Eduardo, Y1 - 2007/04/04/ PY - 2007/4/5/pubmed PY - 2007/7/25/medline PY - 2007/4/5/entrez SP - 3675 EP - 80 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 55 IS - 9 N2 - A formal compositional study of the proanthocyanidins of Vitis vinifera L. cv. Carménère was conducted in this work. We first characterized the polymeric proanthocyanidins of Carménère skins, seeds, and wines. In addition, the wine astringency was analyzed and compared with Cabernet Sauvignon. Although Carménère wines had a higher proanthocyanidin concentration and mean degree of polymerization than Cabernet Sauvignon wines, the former wines were perceived as less astringent. The low seed/skin proportion in Carménère wines as compared to other varieties, as evidenced by the reduced number of seeds per berry and the higher amount of epigallocatechin subunits of Carménère wine proanthocyanidins, could explain this apparent paradox. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17407309/Characterization_of_Vitis_vinifera_L__Cv__Carménère_grape_and_wine_proanthocyanidins_ L2 - https://dx.doi.org/10.1021/jf063232b DB - PRIME DP - Unbound Medicine ER -