Access the full text.
Sign up today, get DeepDyve free for 14 days.
M. Fougère-Rifot, J.-J. Delavaux, N. Alami, J. Bouard, O. Brun (1993)
Importance des tanins vacuolaires dans le développement des ovaires et des ovules de la vigneVitis, 32
Fougère‐Rifot Fougère‐Rifot, Benharbit El Alami Benharbit El Alami, Brun Brun, Bouard Bouard (1995)
Gynaecium ontogenesis of Vitis vinifera L. var. Chardonnay in closed connection with the apparition of tannic vacuolesJournal International des Sciences de la Vigne et du Vin, 29
James Kennedy, Mark Matthews, Andrew Waterhouse (2000)
Changes in grape seed polyphenols during fruit ripening.Phytochemistry, 55 1
Sara Matthews, I. Mila, A. Scalbert, D. Donnelly (1997)
Extractable and non-extractable proanthocyanidins in barksPhytochemistry, 45
L. Butler (1982)
Relative degree of polymerization of sorghum tannin during seed development and maturationJournal of Agricultural and Food Chemistry, 30
M. Mccarthy, B. Coombe (1999)
Is weight loss in ripening grape berries cv. Shiraz caused by impeded phloem transportAustralian Journal of Grape and Wine Research, 5
S. Kallithraka, C. García-Viguera, P. Bridle, J. Bakker (1995)
Survey of solvents for the extraction of grape seed phenolicsPhytochemical Analysis, 6
Z. Czochanska, L. Foo, L. Porter (1979)
Compositional changes in lower molecular weight flavans during grape maturationPhytochemistry, 18
V. Freitas, Y. Glories (1999)
Concentration and compositional changes of procyanidins in grape seeds and skin of white Vitis vinífera varietiesJournal of the Science of Food and Agriculture, 79
J. Kennedy, Y. Hayasaka, S. Vidal, E. Waters, G. Jones (2001)
Composition of grape skin proanthocyanidins at different stages of berry development.Journal of agricultural and food chemistry, 49 11
J. Delcour, D. Ferreira, D. Roux (1983)
Synthesis of condensed tannins. Part 9. The condensation sequence of leucocyanidin with (+)-catechin and with the resultant procyanidinsJournal of The Chemical Society-perkin Transactions 1, 14
and Fuleki, J. Silva (1997)
Catechin and procyanidin composition of seeds from grape cultivars grown in Ontario.Journal of Agricultural and Food Chemistry, 45
C. Santos-Buelga, E. Francia-Aricha, M. Escribano-Bailón (1995)
Comparative flavan-3-ol composition of seeds from different grape varietiesFood Chemistry, 53
J. Thorngate, V. Singleton (1994)
Localization of Procyanidins in Grape SeedsAmerican Journal of Enology and Viticulture
J. Kennedy, G. Jones (2001)
Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol.Journal of agricultural and food chemistry, 49 4
F. Romeyer, J. Macheix, J. Sapis (1985)
Changes and importance of oligomeric procyanidins during maturation of grape seedsPhytochemistry, 25
Cathey Su, V. Singleton (1969)
Identification of three flavan-3-ols from grapesPhytochemistry, 8
M. Escribano-Bailón, M. Guerra, J. Rivas-Gonzalo, C. Santos-Buelga (1995)
Proanthocyanidins in skins from different grape varietiesZeitschrift für Lebensmittel-Untersuchung und Forschung, 200
V. Katalinić, P. Maleš (1997)
Compositional changes in grape polyphenols throughout maturationJournal of Wine Research, 8
J. Silva, J. Rigaud, V. Cheynier, A. Cheminat, M. Moutounet (1991)
Procyanidin dimers and trimers from grape seedsPhytochemistry, 30
J. Souquet, V. Cheynier, F. Brossaud, M. Moutounet (1996)
Polymeric proanthocyanidins from grape skinsPhytochemistry, 43
P. Boss, C. Davies, S. Robinson (1996)
Analysis of the Expression of Anthocyanin Pathway Genes in Developing Vitis vinifera L. cv Shiraz Grape Berries and the Implications for Pathway Regulation, 111
Kent Kantz, V. Singleton (1990)
Isolation and Determination of Polymeric Polyphenols Using Sephadex LH-20 and Analysis of Grape Tissue ExtractsAmerican Journal of Enology and Viticulture
Vernon Singleton, Paul Esau (1969)
Phenolic substances in grapes and wine, and their significance.Advances in food research. Supplement, 1
S. Guyot, C. Guernevé, N. Marnet, J. Drilleau (1999)
Methods for Determining the Degree of Polymerization of Condensed Tannins: A New 1H-NMR Procedure Applied to Cider Apple Procyanidins
Amrani-Joutei K. (1994)
133Vitis, 33
G. Hrazdina, A. Borzell (1971)
Xanthylium derivatives in grape extractsPhytochemistry, 10
C. Prieur, J. Rigaud, V. Cheynier, M. Moutounet (1994)
Oligomeric and polymeric procyanidins from grape seeds.Phytochemistry, 36
J. Harbertson, J. Kennedy, D. Adams (2002)
Tannin in Skins and Seeds of Cabernet Sauvignon, Syrah, and Pinot noir Berries during RipeningAmerican Journal of Enology and Viticulture
L. Jurd, T. Somers (1970)
The formation of xanthylium salts from proanthocyanidinsPhytochemistry, 9
R. Hemingway, G. Mcgraw (1983)
Kinetics of acid-catalyzed cleavage of procyanidinsJournal of Wood Chemistry and Technology, 3
A. Jordão, J. Ricardo-da-Silva, O. Laureano (2001)
Evolution of Catechins and Oligomeric Procyanidins during Grape Maturation of Castelão Francês and Touriga FrancesaAmerican Journal of Enology and Viticulture
Amrani‐Joutei Amrani‐Joutei, Glories Glories, Mercier Mercier (1994)
Localization of tannins in grape berry skinsVitis, 33
Fougère‐Rifot Fougère‐Rifot, Delavaux Delavaux, Benharbit El Alami Benharbit El Alami, Bouard Bouard, Brun Brun (1993)
Importance of vacuolar tannins in grapevine for the development of ovaries and ovulesVitis, 32
J. Botha, Phillip Viviers, D. Ferreira, D. Roux (1982)
Condensed tannins: competing nucleophilic centres in biomimetic condensation reactionsPhytochemistry, 21
V. Freitas, Y. Glories, A. Monique (2000)
Developmental Changes of Procyanidins in Grapes of Red Vitis vinifera Varieties and Their Composition in Respective WinesAmerican Journal of Enology and Viticulture
N. Gaulejac, M. Augustin, N. Vivas, Y. Glories (1997)
A biochemical approach to the evolution of procyanidins in grape seeds during the ripening of red grapes (Vitis vinifera l. cv. Merlot Noir)Journal of Wine Research, 8
N. Mateus, S. Marques, A. Gonçalves, J. Machado, V. Freitas (2001)
Proanthocyanidin Composition of Red Vitis vinifera Varieties from the Douro Valley during Ripening: Influence of Cultivation AltitudeAmerican Journal of Enology and Viticulture
McCarthy McCarthy, Coombe Coombe (1999)
Is weight loss in ripening grape berries cvShiraz caused by impeded phloem transport? Australian Journal of Grape and Wine Research, 5
J. Kennedy, G. Troup, J. Pilbrow, D. Hutton, D. Hewitt, C. Hunter, R. Ristić, P. Iland, G. Jones (2000)
Development of seed polyphenols in berries from Vitis vinifera L. cv. Shiraz.Australian Journal of Grape and Wine Research, 6
T. Geissman, H. Dittmar (1965)
A proanthocyanidin from avocado seedPhytochemistry, 4
The flavan‐3‐ol and proanthocyanidin composition of both seeds and skin of Vitis vinifera L. cv. Shiraz grapes was determined by reversed‐phase HPLC after acetone extraction and acid‐catalysis in the presence of excess phloroglucinol. Samples were taken at weekly intervals from fruit‐set until commercial harvest. The main period of proanthocyanidin accumulation in grape seeds occurred immediately after fruit‐set with maximum levels observed around veraison. Over two seasons there was variation in both the timing and content of proanthocyanidins in seeds. In skin, proanthocyanidin accumulation occurred from fruit set until 1–2 weeks after veraison. Proanthocyanidin subunit composition was different in seeds and skin and changed during berry development but the mean degree of polymerisation of the tannin polymers in skins was higher than in the seeds at all stages of berry development. Proanthocyanidin levels in both seeds and skin decreased between veraison and harvest. Additional proanthocyanidin subunits were released when the residues remaining after acetone extraction were subjected to direct acid‐catalysis in the presence of phloroglucinol. In the seeds, these accounted for much of the post‐veraison decrease, but not in grape skin. At harvest, 75% of extractable berry proanthocyanidin was in the seeds. Accumulation of proanthocyanidins in the seeds appears to be independent of that in the skins, but in both tissues synthesis occurs early in berry development and maximum levels are reached around veraison.
Australian Journal of Grape and Wine Research – Wiley
Published: Apr 1, 2003
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.