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标题：Comparison of proanthocyanidins with different polymerisation degrees among berry skins of 'Shiraz', 'Cabernet Sauvignon', and 'Marselan'
其他标题：Comparison of proanthocyanidins with different polymerisation degrees among berry skins of 'Shiraz', 'Cabernet Sauvignon', and 'Marselan'
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作者：Li, Q. ; Liu, Y.-X. ; Pan, Q.-H. 等
期刊名称：South African Journal of Enology and Viticulture
印刷版ISSN：2224-7904
出版年度：2014
卷号：35
期号：1
页码：51-58
出版社：South African Journal of Enology and Viticulture (SAJEV)
摘要：Proanthocyanidins in grape berries are synthesised mainly before véraison, and very little attention is paid to the evolution of proanthocyanidins (PAs) in grapes from véraison to harvest. The present study focused on the changes of flavan-3-ols with different degrees of polymerisation in grape skins and the difference in proanthocyandin composition of 'Shiraz', 'Cabernet Sauvignon' and 'Marselan' grapes (Vitis vinifera L.). The results show that the content of flavan-3-ols, the percentage of prodelphinidins (%P) and mean degree polymerisation (mDP) found in 'Cabernet Sauvignon' berry skins at post-véraison were higher than those in 'Shiraz' and 'Marselan' skins. Only monomelic, dimeric, trimeric and polymeric flavan-3-ols were detected in the three grape cultivars. Polymers with more than tenfold flavan-3-ol units accounted for a relatively high proportion in grape berry skins, and the content in the three cultivars declined continuously during ripening. Principal component analysis showed that proanthocyanidin content, composition and mDP at grape harvest stage depended strongly on grape cultivar. This study provides some useful information for understanding the accumulation of PAs during berry maturation and this information can be used to improve wine quality.
其他摘要：Proanthocyanidins in grape berries are synthesised mainly before véraison, and very little attention is paid to the evolution of proanthocyanidins (PAs) in grapes from véraison to harvest. The present study focused on the changes of flavan-3-ols with different degrees of polymerisation in grape skins and the difference in proanthocyandin composition of 'Shiraz', 'Cabernet Sauvignon' and 'Marselan' grapes (Vitis vinifera L.). The results show that the content of flavan-3-ols, the percentage of prodelphinidins (%P) and mean degree polymerisation (mDP) found in 'Cabernet Sauvignon' berry skins at post-véraison were higher than those in 'Shiraz' and 'Marselan' skins. Only monomelic, dimeric, trimeric and polymeric flavan-3-ols were detected in the three grape cultivars. Polymers with more than tenfold flavan-3-ol units accounted for a relatively high proportion in grape berry skins, and the content in the three cultivars declined continuously during ripening. Principal component analysis showed that proanthocyanidin content, composition and mDP at grape harvest stage depended strongly on grape cultivar. This study provides some useful information for understanding the accumulation of PAs during berry maturation and this information can be used to improve wine quality.
其他关键词：Shiraz;Cabernet Sauvignon;Marselan;berry skin;proanthocyanidins;post-véraison