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Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007).
J Agric Food Chem. 2009 Jan 28; 57(2):545-53.JA

Abstract

Grape variety [Cabernet Sauvignon (CS) and Merlot (M)] effect on the proanthocyanidin composition and sensory perception of wine grapes from Bordeaux vineyards for two successive vintages (2006 and 2007) is reported. The flavan-3-ol monomers [(+)-catechin = C, (-)-epicatechin = EC, (-)-epicatechin-O-gallatte = ECG] and the proanthocyanidin oligomers [dimers B1, B2, B3, and B4 and trimer Cat-Cat-Epi (T)] in grape seed and skin tannin extracts were identified and quantified at harvest. Proanthocyanidin subunit compositions, percentage of galloylation (%G), and percentage of prodelphinidins (%P) as well as mean degree of polymerization (mDP) of the proanthocyanidin fraction were determined. Sensory analysis concerning the astringency and bitterness intensity of the proanthocyanidins of skin and seed tannin extracts was also performed. The results showed that proanthocyanidin composition can be greatly affected by grape variety. For both vintages between CS and M, significant differences were found on mDP (p < 0.05) in seed tannin extracts, whereas in skin tannin extracts, significant differences were observed for %G and %P (p < 0.05). Sensory analysis showed that grape variety influenced neither astringency nor bitterness intensity perception for both skin and seed tannin extracts for the two successive vintages studied. A positive correlation was found between astringency intensity, mDP, and B3 content in skin tannin extracts.

Authors+Show Affiliations

Laboratoire de Chimie Appliquee, Faculte d'OEnologie de Bordeaux, Universite Victor Segalen Bordeaux, Talence Cedex, France.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19105642

Citation

Chira, Kleopatra, et al. "Grape Variety Effect On Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts From Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)." Journal of Agricultural and Food Chemistry, vol. 57, no. 2, 2009, pp. 545-53.
Chira K, Schmauch G, Saucier C, et al. Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007). J Agric Food Chem. 2009;57(2):545-53.
Chira, K., Schmauch, G., Saucier, C., Fabre, S., & Teissedre, P. L. (2009). Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007). Journal of Agricultural and Food Chemistry, 57(2), 545-53. https://doi.org/10.1021/jf802301g
Chira K, et al. Grape Variety Effect On Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts From Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007). J Agric Food Chem. 2009 Jan 28;57(2):545-53. PubMed PMID: 19105642.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007). AU - Chira,Kleopatra, AU - Schmauch,Gregory, AU - Saucier,Cédric, AU - Fabre,Sandy, AU - Teissedre,Pierre-Louis, PY - 2008/12/25/entrez PY - 2008/12/25/pubmed PY - 2009/2/14/medline SP - 545 EP - 53 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 2 N2 - Grape variety [Cabernet Sauvignon (CS) and Merlot (M)] effect on the proanthocyanidin composition and sensory perception of wine grapes from Bordeaux vineyards for two successive vintages (2006 and 2007) is reported. The flavan-3-ol monomers [(+)-catechin = C, (-)-epicatechin = EC, (-)-epicatechin-O-gallatte = ECG] and the proanthocyanidin oligomers [dimers B1, B2, B3, and B4 and trimer Cat-Cat-Epi (T)] in grape seed and skin tannin extracts were identified and quantified at harvest. Proanthocyanidin subunit compositions, percentage of galloylation (%G), and percentage of prodelphinidins (%P) as well as mean degree of polymerization (mDP) of the proanthocyanidin fraction were determined. Sensory analysis concerning the astringency and bitterness intensity of the proanthocyanidins of skin and seed tannin extracts was also performed. The results showed that proanthocyanidin composition can be greatly affected by grape variety. For both vintages between CS and M, significant differences were found on mDP (p < 0.05) in seed tannin extracts, whereas in skin tannin extracts, significant differences were observed for %G and %P (p < 0.05). Sensory analysis showed that grape variety influenced neither astringency nor bitterness intensity perception for both skin and seed tannin extracts for the two successive vintages studied. A positive correlation was found between astringency intensity, mDP, and B3 content in skin tannin extracts. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19105642/Grape_variety_effect_on_proanthocyanidin_composition_and_sensory_perception_of_skin_and_seed_tannin_extracts_from_bordeaux_wine_grapes__Cabernet_Sauvignon_and_Merlot__for_two_consecutive_vintages__2006_and_2007__ L2 - https://doi.org/10.1021/jf802301g DB - PRIME DP - Unbound Medicine ER -