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Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera).
J Agric Food Chem 2011; 59(24):13265-76JA

Abstract

The distribution of proanthocyanidin (PA) polymer lengths, proanthocyanidin concentration at each polymer length, and polymer composition were determined in the seed, skin, and wine of Shiraz and Cabernet Sauvignon grape berries grown in southeast Australia. PA was fractionated by semipreparative high performance liquid chromatography (HPLC) and analyzed by phloroglucinolysis and HPLC to report the degree of polymerization (DP), concentration, and composition at 11 DP values in seed and wine and 21 DP values in skin. In skin, the highest PA concentration was observed at a DP of 31 in Shiraz and 29 in Cabernet Sauvignon representing 15% of the total PA in both varieties. The distribution of seed PA had the highest concentration at a DP of 7 in Shiraz and 6 in Cabernet Sauvignon representing around 30% of the total PA. In the wine PA distribution, the highest concentration was observed at a DP of 11 in Shiraz and 9 in Cabernet Sauvignon representing around 26 and 32% of the distribution, respectively. A second peak in wine PA concentration was observed at the largest DP of 18 in Shiraz and 15 in Cabernet Sauvignon representing around 20% of the distribution. The composition in wine did not vary at different DP, but the proportion of epicatechin gallate varied in seed PA less than 4 DP. The proportion of epigallocatechin increased with increasing DP in skin PA. Wine PA had a DP range and composition similar to the distribution of skin PA between DP 4 and 18 suggesting that larger skin PAs are not extracted into wine. This study provides information that could be used to target the important PA fractions in grapes that need to be measured to understand (or predict) PA extraction into wine and eventual mouthfeel.

Authors+Show Affiliations

The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5005, Australia. rachel.hanlin@dpi.vic.gov.auNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

22085086

Citation

Hanlin, Rachel L., et al. "Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (Vitis Vinifera)." Journal of Agricultural and Food Chemistry, vol. 59, no. 24, 2011, pp. 13265-76.
Hanlin RL, Kelm MA, Wilkinson KL, et al. Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera). J Agric Food Chem. 2011;59(24):13265-76.
Hanlin, R. L., Kelm, M. A., Wilkinson, K. L., & Downey, M. O. (2011). Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera). Journal of Agricultural and Food Chemistry, 59(24), pp. 13265-76. doi:10.1021/jf203466u.
Hanlin RL, et al. Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (Vitis Vinifera). J Agric Food Chem. 2011 Dec 28;59(24):13265-76. PubMed PMID: 22085086.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera). AU - Hanlin,Rachel L, AU - Kelm,Mark A, AU - Wilkinson,Kerry L, AU - Downey,Mark O, Y1 - 2011/11/29/ PY - 2011/11/17/entrez PY - 2011/11/17/pubmed PY - 2012/5/4/medline SP - 13265 EP - 76 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 59 IS - 24 N2 - The distribution of proanthocyanidin (PA) polymer lengths, proanthocyanidin concentration at each polymer length, and polymer composition were determined in the seed, skin, and wine of Shiraz and Cabernet Sauvignon grape berries grown in southeast Australia. PA was fractionated by semipreparative high performance liquid chromatography (HPLC) and analyzed by phloroglucinolysis and HPLC to report the degree of polymerization (DP), concentration, and composition at 11 DP values in seed and wine and 21 DP values in skin. In skin, the highest PA concentration was observed at a DP of 31 in Shiraz and 29 in Cabernet Sauvignon representing 15% of the total PA in both varieties. The distribution of seed PA had the highest concentration at a DP of 7 in Shiraz and 6 in Cabernet Sauvignon representing around 30% of the total PA. In the wine PA distribution, the highest concentration was observed at a DP of 11 in Shiraz and 9 in Cabernet Sauvignon representing around 26 and 32% of the distribution, respectively. A second peak in wine PA concentration was observed at the largest DP of 18 in Shiraz and 15 in Cabernet Sauvignon representing around 20% of the distribution. The composition in wine did not vary at different DP, but the proportion of epicatechin gallate varied in seed PA less than 4 DP. The proportion of epigallocatechin increased with increasing DP in skin PA. Wine PA had a DP range and composition similar to the distribution of skin PA between DP 4 and 18 suggesting that larger skin PAs are not extracted into wine. This study provides information that could be used to target the important PA fractions in grapes that need to be measured to understand (or predict) PA extraction into wine and eventual mouthfeel. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/22085086/Detailed_characterization_of_proanthocyanidins_in_skin_seeds_and_wine_of_Shiraz_and_Cabernet_Sauvignon_wine_grapes__Vitis_vinifera__ L2 - https://dx.doi.org/10.1021/jf203466u DB - PRIME DP - Unbound Medicine ER -