ACS Publications. Most Trusted. Most Cited. Most Read
Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development
My Activity

Figure 1Loading Img
    Article

    Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development
    Click to copy article linkArticle link copied!

    View Author Information
    Department of Horticulture, Viticulture and Oenology, Adelaide University, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia, and Cooperative Research Centre for Viticulture, PO Box 154, Glen Osmond, South Australia 5064, Australia, and The Australian Wine Research Institute, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia
    Other Access Options

    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2001, 49, 11, 5348–5355
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf010758h
    Published October 23, 2001
    Copyright © 2001 American Chemical Society

    Abstract

    Click to copy section linkSection link copied!

    The composition of grape (Vitis vinifera L. cv. Shiraz) skin proanthocyanidins has been determined at different stages of berry development. Beginning approximately 3 weeks after fruit set and concluding at commercial ripeness, the composition of isolated skin proanthocyanidins was determined using the following analytical techniques:  elemental analysis, UV−Vis absorption spectroscopy, reversed-phase HPLC after acid-catalysis in the presence of excess phloroglucinol, gel permeation chromatography, electrospray ionization mass spectrometry (ESI-MS), and 13C NMR. On the basis of these analyses, berry development was correlated with an increase in proanthocyanidin mean degree of polymerization, an increase in the proportion of (−)-epigallocatechin extension subunits, and increases in the level of anthocyanins associated with the proanthocyanidin fraction. Additionally, data acquired from ESI-MS of the isolates following acid-catalysis in the presence of excess phloroglucinol is consistent with pectin-bound proanthocyanidins.

    Keywords: Proanthocyanidin; tannin; anthocyanin; pigmented tannin; pectin; polygalacturonate; galacturonic acid; composition; Vitis vinifera; grape; berry development

    Copyright © 2001 American Chemical Society

    Read this article

    To access this article, please review the available access options below.

    Get instant access

    Purchase Access

    Read this article for 48 hours. Check out below using your ACS ID or as a guest.

    Recommended

    Access through Your Institution

    You may have access to this article through your institution.

    Your institution does not have access to this content. Add or change your institution or let them know you’d like them to include access.

    *

     Corresponding author (Tel:  +1-541-737-9150; fax:  +1-541-737-1877; e-mail:  [email protected]; current address:  Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331).

     Adelaide University.

     Cooperative Research Centre for Viticulture.

    §

     The Australian Wine Research Institute.

    Cited By

    Click to copy section linkSection link copied!
    Citation Statements
    Explore this article's citation statements on scite.ai

    This article is cited by 256 publications.

    1. Jiao Feng, Wen Zhang, Wu Wang, Niels J. Nieuwenhuizen, Ross G. Atkinson, Lei Gao, Haipeng Hu, Wanli Zhao, Ruiyang Ma, Huan Zheng, Jianmin Tao. Integrated Transcriptomic and Proteomic Analysis Identifies Novel Regulatory Genes Associated with Plant Growth Regulator-Induced Astringency in Grape Berries. Journal of Agricultural and Food Chemistry 2024, 72 (8) , 4433-4447. https://doi.org/10.1021/acs.jafc.3c04408
    2. Pradeep M. Wimalasiri, Roland Harrison, Richard Hider, Ivan Donaldson, Belinda Kemp, Bin Tian. Development of Tannins and Methoxypyrazines in Grape Skins, Seeds, and Stems of Two Pinot Noir Clones during Ripening. Journal of Agricultural and Food Chemistry 2023, 71 (42) , 15754-15765. https://doi.org/10.1021/acs.jafc.3c04864
    3. James R. Campbell, Florian Grosnickel, James A. Kennedy, Andrew L. Waterhouse. Anthocyanin Addition Alters Tannin Extraction from Grape Skins in Model Solutions via Chemical Reactions. Journal of Agricultural and Food Chemistry 2021, 69 (27) , 7687-7697. https://doi.org/10.1021/acs.jafc.1c00112
    4. Marwa Brahem, Isabelle Bornard, Catherine M. G. C. Renard, Carine Le Bourvellec. Multiscale Localization of Procyanidins in Ripe and Overripe Perry Pears by Light and Transmission Electron Microscopy. Journal of Agricultural and Food Chemistry 2020, 68 (33) , 8900-8906. https://doi.org/10.1021/acs.jafc.0c02036
    5. Bo Teng, Yoji Hayasaka, Paul A. Smith, Keren A. Bindon. Effect of Grape Seed and Skin Tannin Molecular Mass and Composition on the Rate of Reaction with Anthocyanin and Subsequent Formation of Polymeric Pigments in the Presence of Acetaldehyde. Journal of Agricultural and Food Chemistry 2019, 67 (32) , 8938-8949. https://doi.org/10.1021/acs.jafc.9b01498
    6. Johann Martínez-Lüscher, Cassandra M. Plank, Luca Brillante, Monica L. Cooper, Rhonda J. Smith, Maher Al-Rwahnih, Runze Yu, Anita Oberholster, Raul Girardello, S. Kaan Kurtural. Grapevine Red Blotch Virus May Reduce Carbon Translocation Leading to Impaired Grape Berry Ripening. Journal of Agricultural and Food Chemistry 2019, 67 (9) , 2437-2448. https://doi.org/10.1021/acs.jafc.8b05555
    7. Pauline Rousserie, Amélie Rabot, Laurence Geny-Denis. From Flavanols Biosynthesis to Wine Tannins: What Place for Grape Seeds?. Journal of Agricultural and Food Chemistry 2019, 67 (5) , 1325-1343. https://doi.org/10.1021/acs.jafc.8b05768
    8. Jean-Marc Brillouet, Hélène Fulcrand, Stéphanie Carrillo, Laurent Rouméas, and Charles Romieu . Isolation of Native Proanthocyanidins from Grapevine (Vitis vinifera) and Other Fruits in Aqueous Buffer. Journal of Agricultural and Food Chemistry 2017, 65 (13) , 2895-2901. https://doi.org/10.1021/acs.jafc.6b05561
    9. Runze Yu, Michael G. Cook, Ralph S. Yacco, Aude A. Watrelot, Gregory Gambetta, James A. Kennedy, and S. Kaan Kurtural . Effects of Leaf Removal and Applied Water on Flavonoid Accumulation in Grapevine (Vitis vinifera L. cv. Merlot) Berry in a Hot Climate. Journal of Agricultural and Food Chemistry 2016, 64 (43) , 8118-8127. https://doi.org/10.1021/acs.jafc.6b03748
    10. Ralph S. Yacco, Aude A. Watrelot, and James A. Kennedy . Red Wine Tannin Structure–Activity Relationships during Fermentation and Maceration. Journal of Agricultural and Food Chemistry 2016, 64 (4) , 860-869. https://doi.org/10.1021/acs.jafc.5b05058
    11. Natalia Quijada-Morín, José Miguel Hernández-Hierro, Julián C. Rivas-Gonzalo, and M. Teresa Escribano-Bailón . Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages. Journal of Agricultural and Food Chemistry 2015, 63 (35) , 7654-7662. https://doi.org/10.1021/acs.jafc.5b00261
    12. Ignacio García-Estévez, Paula Andrés-García, Cristina Alcalde-Eon, Simone Giacosa, Luca Rolle, Julián C. Rivas-Gonzalo, Natalia Quijada-Morín, and M. Teresa Escribano-Bailón . Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo. Journal of Agricultural and Food Chemistry 2015, 63 (35) , 7663-7669. https://doi.org/10.1021/acs.jafc.5b00275
    13. Alena L. Jin, Jocelyn A. Ozga, James A. Kennedy, Jayma L. Koerner-Smith, Gabor Botar, and Dennis M. Reinecke . Developmental Profile of Anthocyanin, Flavonol, and Proanthocyanidin Type, Content, and Localization in Saskatoon Fruits (Amelanchier alnifolia Nutt.). Journal of Agricultural and Food Chemistry 2015, 63 (5) , 1601-1614. https://doi.org/10.1021/jf504722x
    14. Keren Bindon, Stella Kassara, Yoji Hayasaka, Alex Schulkin, and Paul Smith . Properties of Wine Polymeric Pigments Formed from Anthocyanin and Tannins Differing in Size Distribution and Subunit Composition. Journal of Agricultural and Food Chemistry 2014, 62 (47) , 11582-11593. https://doi.org/10.1021/jf503922h
    15. Flora Pensec, Cezary Pączkowski, Marta Grabarczyk, Agnieszka Woźniak, Mélanie Bénard-Gellon, Christophe Bertsch, Julie Chong, and Anna Szakiel . Changes in the Triterpenoid Content of Cuticular Waxes during Fruit Ripening of Eight Grape (Vitis vinifera) Cultivars Grown in the Upper Rhine Valley. Journal of Agricultural and Food Chemistry 2014, 62 (32) , 7998-8007. https://doi.org/10.1021/jf502033s
    16. Matthew R. Revelette, Jennifer A. Barak, and James A. Kennedy . High-Performance Liquid Chromatography Determination of Red Wine Tannin Stickiness. Journal of Agricultural and Food Chemistry 2014, 62 (28) , 6626-6631. https://doi.org/10.1021/jf501666z
    17. Keren A. Bindon, Stella Kassara, Wieslawa U. Cynkar, Ella M. C. Robinson, Neil Scrimgeour, and Paul A. Smith . Comparison of Extraction Protocols To Determine Differences in Wine-Extractable Tannin and Anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon Grapes. Journal of Agricultural and Food Chemistry 2014, 62 (20) , 4558-4570. https://doi.org/10.1021/jf5002777
    18. Céline Cholet, Cristèle Delsart, Mélina Petrel, Etienne Gontier, Nabil Grimi, Annie L’Hyvernay, Remy Ghidossi, Eugène Vorobiev, Martine Mietton-Peuchot, and Laurence Gény . Structural and Biochemical Changes Induced by Pulsed Electric Field Treatments on Cabernet Sauvignon Grape Berry Skins: Impact on Cell Wall Total Tannins and Polysaccharides. Journal of Agricultural and Food Chemistry 2014, 62 (13) , 2925-2934. https://doi.org/10.1021/jf404804d
    19. José R. Vergara-Salinas, Pedro Bulnes, María Carolina Zúñiga, Jara Pérez-Jiménez, Josep Lluís Torres, María Luisa Mateos-Martín, Eduardo Agosin, and José R. Pérez-Correa . Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation. Journal of Agricultural and Food Chemistry 2013, 61 (28) , 6929-6936. https://doi.org/10.1021/jf4010143
    20. Keren A. Bindon, Antony Bacic, and James A. Kennedy . Tissue-Specific and Developmental Modifications of Grape Cell Walls Influence the Adsorption of Proanthocyanidins. Journal of Agricultural and Food Chemistry 2012, 60 (36) , 9249-9260. https://doi.org/10.1021/jf301552t
    21. Mariona Gil, Nikolaos Kontoudakis, Elena González, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals, and Fernando Zamora . Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines. Journal of Agricultural and Food Chemistry 2012, 60 (32) , 7988-8001. https://doi.org/10.1021/jf302064n
    22. Rodrigo P. Feliciano, Michael P. Shea, Dhanansayan Shanmuganayagam, Christian G. Krueger, Amy B. Howell, and Jess D. Reed . Comparison of Isolated Cranberry (Vaccinium macrocarpon Ait.) Proanthocyanidins to Catechin and Procyanidins A2 and B2 for Use as Standards in the 4-(Dimethylamino)cinnamaldehyde Assay. Journal of Agricultural and Food Chemistry 2012, 60 (18) , 4578-4585. https://doi.org/10.1021/jf3007213
    23. Rachel L. Hanlin, Mark A. Kelm, Kerry L. Wilkinson, and Mark O. Downey . Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (Vitis vinifera). Journal of Agricultural and Food Chemistry 2011, 59 (24) , 13265-13276. https://doi.org/10.1021/jf203466u
    24. Stella Kassara and James A. Kennedy . Relationship between Red Wine Grade and Phenolics. 2. Tannin Composition and Size. Journal of Agricultural and Food Chemistry 2011, 59 (15) , 8409-8412. https://doi.org/10.1021/jf201054p
    25. Martín Fanzone, Fernando Zamora, Viviana Jofré, Mariela Assof, and Álvaro Peña-Neira . Phenolic Composition of Malbec Grape Skins and Seeds from Valle de Uco (Mendoza, Argentina) during Ripening. Effect of Cluster Thinning. Journal of Agricultural and Food Chemistry 2011, 59 (11) , 6120-6136. https://doi.org/10.1021/jf200073k
    26. Nick Emil Gislason, Bruce Lamonte Currie, and Andrew Leo Waterhouse . Novel Antioxidant Reactions of Cinnamates in Wine. Journal of Agricultural and Food Chemistry 2011, 59 (11) , 6221-6226. https://doi.org/10.1021/jf200115y
    27. Federico J. Berli, Martín Fanzone, Patricia Piccoli, and Rubén Bottini . Solar UV-B and ABA Are Involved in Phenol Metabolism of Vitis vinifera L. Increasing Biosynthesis of Berry Skin Polyphenols. Journal of Agricultural and Food Chemistry 2011, 59 (9) , 4874-4884. https://doi.org/10.1021/jf200040z
    28. Keren A. Bindon and James A. Kennedy . Ripening-Induced Changes in Grape Skin Proanthocyanidins Modify Their Interaction with Cell Walls. Journal of Agricultural and Food Chemistry 2011, 59 (6) , 2696-2707. https://doi.org/10.1021/jf1047207
    29. Jacqui M. McRae, Robert J. Falconer, and James A. Kennedy . Thermodynamics of Grape and Wine Tannin Interaction with Polyproline: Implications for Red Wine Astringency. Journal of Agricultural and Food Chemistry 2010, 58 (23) , 12510-12518. https://doi.org/10.1021/jf1030967
    30. Keren A. Bindon, Paul A. Smith, Helen Holt, and James A. Kennedy. Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 2. Implications for Vinification. Journal of Agricultural and Food Chemistry 2010, 58 (19) , 10736-10746. https://doi.org/10.1021/jf1022274
    31. Pilar Hellín, Angela Manso, Pilar Flores and José Fenoll. Evolution of Aroma and Phenolic Compounds during Ripening of 'Superior Seedless' Grapes. Journal of Agricultural and Food Chemistry 2010, 58 (10) , 6334-6340. https://doi.org/10.1021/jf100448k
    32. Elías Obreque-Slier, Álvaro Peña-Neira, Remigio López-Solís, Fernando Zamora-Marín, Jorge M. Ricardo-da Silva and Olga Laureano . Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening. Journal of Agricultural and Food Chemistry 2010, 58 (6) , 3591-3599. https://doi.org/10.1021/jf904314u
    33. Keren A. Bindon, Paul A. Smith and James A. Kennedy. Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 1. Effect on Proanthocyanidin Composition and Molecular Mass. Journal of Agricultural and Food Chemistry 2010, 58 (4) , 2520-2528. https://doi.org/10.1021/jf9037453
    34. Marko Toivanen, Anu Ryynänen, Sanna Huttunen, Jana Duricová, Kaisu Riihinen, Riitta Törrönen, Seppo Lapinjoki and Carina Tikkanen-Kaukanen. Binding of Neisseria meningitidis Pili to Berry Polyphenolic Fractions. Journal of Agricultural and Food Chemistry 2009, 57 (8) , 3120-3127. https://doi.org/10.1021/jf803488s
    35. Fiorella K. Cerpa-Calderón and James A. Kennedy. Berry Integrity and Extraction of Skin and Seed Proanthocyanidins during Red Wine Fermentation. Journal of Agricultural and Food Chemistry 2008, 56 (19) , 9006-9014. https://doi.org/10.1021/jf801384v
    36. Clotilde Verries, Jean-Luc Guiraud, Jean-Marc Souquet, Sandrine Vialet, Nancy Terrier and Didier Ollé. Validation of an Extraction Method on Whole Pericarp of Grape Berry (Vitis vinifera L. cv. Shiraz) to Study Biochemical and Molecular Aspects of Flavan-3-ol Synthesis during Berry Development. Journal of Agricultural and Food Chemistry 2008, 56 (14) , 5896-5904. https://doi.org/10.1021/jf800028k
    37. Noriko Kohyama, Hiroshi Ono and Takashi Yanagisawa. Changes in Anthocyanins in the Grains of Purple Waxy Hull-less Barley during Seed Maturation and after Harvest. Journal of Agricultural and Food Chemistry 2008, 56 (14) , 5770-5774. https://doi.org/10.1021/jf800626b
    38. Patricia M. Aron and, James A. Kennedy. Compositional Investigation of Phenolic Polymers Isolated from Vitis vinifera L. Cv. Pinot Noir during Fermentation. Journal of Agricultural and Food Chemistry 2007, 55 (14) , 5670-5680. https://doi.org/10.1021/jf0704817
    39. Katherina Fernández,, James A. Kennedy, and, Eduardo Agosin. Characterization of Vitis vinifera L. Cv. Carménère Grape and Wine Proanthocyanidins. Journal of Agricultural and Food Chemistry 2007, 55 (9) , 3675-3680. https://doi.org/10.1021/jf063232b
    40. Séverine Gagné,, Cédric Saucier, and, Laurence Gény. Composition and Cellular Localization of Tannins in Cabernet Sauvignon Skins during Growth. Journal of Agricultural and Food Chemistry 2006, 54 (25) , 9465-9471. https://doi.org/10.1021/jf061946g
    41. Jessica M. Cortell and, James A. Kennedy. Effect of Shading on Accumulation of Flavonoid Compounds in (Vitis vinifera L.) Pinot Noir Fruit and Extraction in a Model System. Journal of Agricultural and Food Chemistry 2006, 54 (22) , 8510-8520. https://doi.org/10.1021/jf0616560
    42. David Fournand,, Anysia Vicens,, Louise Sidhoum,, Jean-Marc Souquet,, Michel Moutounet, and, Veronique Cheynier. Accumulation and Extractability of Grape Skin Tannins and Anthocyanins at Different Advanced Physiological Stages. Journal of Agricultural and Food Chemistry 2006, 54 (19) , 7331-7338. https://doi.org/10.1021/jf061467h
    43. Jessica M. Cortell,, Michael Halbleib,, Andrew V. Gallagher,, Timothy L. Righetti, and, James A. Kennedy. Influence of Vine Vigor on Grape (Vitis vinifera L. Cv. Pinot Noir) and Wine Proanthocyanidins. Journal of Agricultural and Food Chemistry 2005, 53 (14) , 5798-5808. https://doi.org/10.1021/jf0504770
    44. Sonia Touriño,, Ariadna Selga,, Aurora Jiménez,, Lluís Juliá,, Carles Lozano,, Daneida Lizárraga,, Marta Cascante, and, Josep Lluís Torres. Procyanidin Fractions from Pine (Pinus pinaster) Bark:  Radical Scavenging Power in Solution, Antioxidant Activity in Emulsion, and Antiproliferative Effect in Melanoma Cells. Journal of Agricultural and Food Chemistry 2005, 53 (12) , 4728-4735. https://doi.org/10.1021/jf050262q
    45. R. Canals,, M. C. Llaudy,, J. Valls,, J. M. Canals, and, F. Zamora. Influence of Ethanol Concentration on the Extraction of Color and Phenolic Compounds from the Skin and Seeds of Tempranillo Grapes at Different Stages of Ripening. Journal of Agricultural and Food Chemistry 2005, 53 (10) , 4019-4025. https://doi.org/10.1021/jf047872v
    46. Mario Dell'Agli,, Germana V. Galli,, Urska Vrhovsek,, Fulvio Mattivi, and, Enrica Bosisio. In Vitro Inhibition of Human cGMP-Specific Phosphodiesterase-5 by Polyphenols from Red Grapes. Journal of Agricultural and Food Chemistry 2005, 53 (6) , 1960-1965. https://doi.org/10.1021/jf048497+
    47. Stéphane Vidal,, Emmanuelle Meudec,, Véronique Cheynier,, George Skouroumounis, and, Yoji Hayasaka. Mass Spectrometric Evidence for the Existence of Oligomeric Anthocyanins in Grape Skins. Journal of Agricultural and Food Chemistry 2004, 52 (23) , 7144-7151. https://doi.org/10.1021/jf048939h
    48. Emily M. Jorgensen,, Anna B. Marin, and, James A. Kennedy. Analysis of the Oxidative Degradation of Proanthocyanidins under Basic Conditions. Journal of Agricultural and Food Chemistry 2004, 52 (8) , 2292-2296. https://doi.org/10.1021/jf035311i
    49. Silvia Pérez-Magariño and, Maria Luisa González-San José. Evolution of Flavanols, Anthocyanins, and Their Derivatives during the Aging of Red Wines Elaborated from Grapes Harvested at Different Stages of Ripening. Journal of Agricultural and Food Chemistry 2004, 52 (5) , 1181-1189. https://doi.org/10.1021/jf035099i
    50. María Monagas,, Carmen Gómez-Cordovés,, Begoña Bartolomé,, Olga Laureano, and, Jorge M. Ricardo da Silva. Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon. Journal of Agricultural and Food Chemistry 2003, 51 (22) , 6475-6481. https://doi.org/10.1021/jf030325+
    51. Catherine Peyrot des Gachons and, James A. Kennedy. Direct Method for Determining Seed and Skin Proanthocyanidin Extraction into Red Wine. Journal of Agricultural and Food Chemistry 2003, 51 (20) , 5877-5881. https://doi.org/10.1021/jf034178r
    52. Liwei Gu,, Mark Kelm,, John F. Hammerstone,, Gary Beecher,, David Cunningham,, Sarah Vannozzi, and, Ronald L. Prior. Fractionation of Polymeric Procyanidins from Lowbush Blueberry and Quantification of Procyanidins in Selected Foods with an Optimized Normal-Phase HPLC−MS Fluorescent Detection Method. Journal of Agricultural and Food Chemistry 2002, 50 (17) , 4852-4860. https://doi.org/10.1021/jf020214v
    53. Harkamal Kaur, Annu Mehta, Lokesh Kumar. Starch-tannin interactions: Influence of grape tannins on structure, texture, and digestibility of starches from different botanical sources. Food Hydrocolloids 2025, 162 , 111004. https://doi.org/10.1016/j.foodhyd.2024.111004
    54. Katarina Delic, Claire Payan, Viktoriya Aleksovych, A. Jouin, A. Vignault, Kleopatra Chira, Michael Jourdes, Pierre-Louis Teissedre. Wine Phenolic Compounds: Chemistry and Biological Properties. 2025, 713-759. https://doi.org/10.1007/978-3-031-38663-3_218
    55. Ting Zheng, Pengcheng Zhao, Jiang Xiang, Lingzhu Wei, Wanting Shen, Jiang Wu, Jianhui Cheng. Integrated transcriptomic and metabolomic analysis reveals the effects of forchlorfenuron and thidiazuron on flavonoid biosynthesis in table grape skins. Current Plant Biology 2024, 40 , 100417. https://doi.org/10.1016/j.cpb.2024.100417
    56. Yinfang Yan, Lin Li, Mingyuan Zheng, Bingbing Duan, Jiajing Zhang, Yashan Li, Wei Liu, Xu Liu. Dynamic changes in proanthocyanidin composition, biosynthesis, and histochemistry in spine grape ( Vitis davidii Foëx) tissues during berry development. Journal of the Science of Food and Agriculture 2024, 49 https://doi.org/10.1002/jsfa.14041
    57. Paula Silva. Low-Alcohol and Nonalcoholic Wines: From Production to Cardiovascular Health, along with Their Economic Effects. Beverages 2024, 10 (3) , 49. https://doi.org/10.3390/beverages10030049
    58. Xiaohui Di, Yaochang Li, Xinguang Qin, Qi Wang, Gang Liu. Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions. International Journal of Biological Macromolecules 2024, 109 , 135342. https://doi.org/10.1016/j.ijbiomac.2024.135342
    59. Mariano Ucchesu, Anna Depalmas, Marco Sarigu, Massimo Gardiman, Andrea Lallai, Franco Meggio, Alessandro Usai, Gianluigi Bacchetta. Unearthing Grape Heritage: Morphological Relationships between Late Bronze–Iron Age Grape Pips and Modern Cultivars. Plants 2024, 13 (13) , 1836. https://doi.org/10.3390/plants13131836
    60. M.J. Gamboa, S. Ortega-Farias, D. de la Fuente, F. Fuentes-Peñailillo, S. Vargas, V.F. Laurie. Grape ripening and phenolic content monitoring in Cabernet Sauvignon under regulated deficit irrigation using spectral reflectance indices. Scientia Horticulturae 2024, 328 , 112920. https://doi.org/10.1016/j.scienta.2024.112920
    61. Xueqing Liu, Kevin K.Y. Hu, Victoria S. Haritos. Enzymatic production of cello-oligosaccharides with potential human prebiotic activity and release of polyphenols from grape marc. Food Chemistry 2024, 435 , 137562. https://doi.org/10.1016/j.foodchem.2023.137562
    62. Pradeep M. Wimalasiri, Roland Harrison, Ivan Donaldson, Belinda Kemp, Bin Tian. Timing of leaf removal modulates tannin composition and the level of anthocyanins and methoxypyrazines in Pinot noir grapes and wines. Food Research International 2024, 178 , 114003. https://doi.org/10.1016/j.foodres.2024.114003
    63. Yi Wang, Laiming Zhang, Hang Xiao, Xingqian Ye, Haibo Pan, Shiguo Chen. Revisiting dietary proanthocyanidins on blood glucose homeostasis from a multi-scale structural perspective. Current Research in Food Science 2024, 9 , 100926. https://doi.org/10.1016/j.crfs.2024.100926
    64. Maoxiang Zhao, Jiajia Li, Xiangneng Shi, M. Sanaullah Malik, Yi Quan, Dinghan Guo, Lei Wang, Shiping Wang. Effects of exogenous plant regulators on growth and development of “Kyoho” grape under salt alkali stress. Frontiers in Plant Science 2023, 14 https://doi.org/10.3389/fpls.2023.1274684
    65. Muneeba Zubair Alam, Said Al-Hamimi, Mutamed Ayyash, Camila Tamiello Rosa, Elhadi M. Yahia, Sabeera Haris, Ali Hassan Al-Marzouqi, Afaf Kamal-Eldin. Contributing factors to quality of date (Phoenix dactylifera L.) fruit. Scientia Horticulturae 2023, 321 , 112256. https://doi.org/10.1016/j.scienta.2023.112256
    66. Imen Bettaieb, Mohamed Ali Benabderrahim, Rocío Rodríguez Arcos, Ana Jose Jiménez Araujo, Walid Elfalleh. Date Seeds ( Phoenix dactylifera ): Antioxidant Potential and Profile of Free and Bound Polyphenols from Different Cultivars. Chemistry & Biodiversity 2023, 20 (6) https://doi.org/10.1002/cbdv.202300179
    67. Diego Paladines-Quezada, Carolina Cueva, Rocío Gil-Muñoz, José Luis Cenis, Begoña Bartolomé, M. Victoria Moreno-Arribas, Antonio Abel Lozano-Pérez. Preparation, characterization and gastrointestinal stability of silk fibroin nanoparticles loaded with red wine polyphenols. Food Bioscience 2023, 52 , 102431. https://doi.org/10.1016/j.fbio.2023.102431
    68. Jean-Claude Boulet, Elissa Abi-Habib, Stéphanie Carrillo, Stéphanie Roi, Fréderic Veran, Arnaud Verbaere, Emmanuelle Meudec, Anais Rattier, Marie-Agnès Ducasse, Bodil Jørgensen, Jeanett Hansen, Sophie Le Gall, Céline Poncet-Legrand, Véronique Cheynier, Thierry Doco, Aude Vernhet. Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries. Food Chemistry 2023, 406 , 135023. https://doi.org/10.1016/j.foodchem.2022.135023
    69. Si-Yu Li, Chang-Qing Duan, Zhen-Hai Han. Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking. Critical Reviews in Food Science and Nutrition 2023, 63 (8) , 1119-1142. https://doi.org/10.1080/10408398.2021.1960476
    70. Elías Obreque-Slier, Vanessa Bravo-Reyes, Edio Maldonado-Maldonado, Remigio López-Solís. Comparative profiling of small-sized phenolics throughout maturation in grape seeds of six Vitis vinifera L. red varieties grown under normalized ambient and viticultural conditions. Journal of Food Composition and Analysis 2023, 116 , 105077. https://doi.org/10.1016/j.jfca.2022.105077
    71. Diego F Paladines‐Quezada, Juan D Moreno‐Olivares, José I Fernández‐Fernández, Juan A Bleda‐Sánchez, Rocío Gil‐Muñoz. Different response of proanthocyanidins from Vitis vinifera cv. Monastrell depending on time of elicitor application. Journal of the Science of Food and Agriculture 2023, 103 (1) , 143-151. https://doi.org/10.1002/jsfa.12123
    72. Katarina Delic, Claire Payan, Viktoriya Aleksovych, A. Jouin, A. Vignault, Kleopatra Chira, Michael Jourdes, Pierre-Louis Teissedre. Wine Phenolic Compounds: Chemistry and Biological Properties. 2023, 1-47. https://doi.org/10.1007/978-3-031-04195-2_218-1
    73. Mohamed Fawzy Ramadan. Chemistry and Nutritional Value of Fresh and Dried Fig (Ficus carica). 2023, 313-319. https://doi.org/10.1007/978-3-031-16493-4_13
    74. Nikolay Stoyanov, Panko Mitev, Mariana Galabova, Silvia Tagareva, , , , , . Phenolic compounds extractability from Melnik 55 grape solid parts during fruit maturity. BIO Web of Conferences 2023, 58 , 01016. https://doi.org/10.1051/bioconf/20235801016
    75. Stefania Sut, Mario Malagoli, Stefano Dall’Acqua. Foliar Application of Silicon in Vitis vinifera: Targeted Metabolomics Analysis as a Tool to Investigate the Chemical Variations in Berries of Four Grapevine Cultivars. Plants 2022, 11 (21) , 2998. https://doi.org/10.3390/plants11212998
    76. Jing Li, Chong Shi, Dongbei Shen, Tianyu Han, Wenlong Wu, Lianfei Lyu, Weilin Li. Composition and Antioxidant Activity of Anthocyanins and Non-Anthocyanin Flavonoids in Blackberry from Different Growth Stages. Foods 2022, 11 (18) , 2902. https://doi.org/10.3390/foods11182902
    77. Bingbing Duan, Guoqiao Chen, Xiaoduo Jin, Wei Chang, Tian Lan, Yimei Zhao, Xiangyu Sun, Xu Liu. Prediction of tannin profile in grape (Vitis vinifera L.) skins during berry maturation using a rapid mechanical puncture approach. Food Chemistry 2022, 385 , 132666. https://doi.org/10.1016/j.foodchem.2022.132666
    78. Wei Wu, Qing-gang Zhu, Wen-qiu Wang, Don Grierson, Xue-ren Yin. Molecular basis of the formation and removal of fruit astringency. Food Chemistry 2022, 372 , 131234. https://doi.org/10.1016/j.foodchem.2021.131234
    79. Bin Liu, Qiunan Zhu, Xianfang Zhou, Xuelian Zhang, Zhaoxia Dang, Shuxing Liang, Ganting Li, Zhaoqi Zhang, Fang Fang, Xuequn Pang. Characterization of a pericarp browning related LACCASE 14-4 from longan fruit with a focus on (epi)catechin oxidative polymerization. Postharvest Biology and Technology 2022, 185 , 111802. https://doi.org/10.1016/j.postharvbio.2021.111802
    80. B.W. Zoecklein, B.H. Gump. Practical methods of evaluating grape quality and quality potential. 2022, 135-185. https://doi.org/10.1016/B978-0-08-102067-8.00003-8
    81. Francis Canon, Soline Caillé, Pascale Sarni-Manchado, Véronique Cheynier. Wine taste and mouthfeel. 2022, 41-95. https://doi.org/10.1016/B978-0-08-102067-8.00009-9
    82. James A. Kennedy. Wine color. 2022, 97-132. https://doi.org/10.1016/B978-0-08-102067-8.00016-6
    83. G. Fia, G. Bucalossi, C. Proserpio, S. Vincenzi. Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture. Australian Journal of Grape and Wine Research 2022, 28 (1) , 8-26. https://doi.org/10.1111/ajgw.12522
    84. Kenza Djemaa-Landri, Sabrina Hamri-Zeghichi, Wassila Belkhiri-Beder, Stéphanie Krisa, Stéphanie Cluzet, Tristan Richard, Josep Valls, Nabil Kadri, Khodir Madani. Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions. Journal of Food Measurement and Characterization 2021, 15 (5) , 4166-4180. https://doi.org/10.1007/s11694-021-00992-w
    85. Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni. Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products. Foods 2021, 10 (7) , 1499. https://doi.org/10.3390/foods10071499
    86. Elías Obreque-Slier, Belén Herrera-Bustamante, Remigio López-Solís. Ripening-associated flattening out of inter-varietal differences in some groups of phenolic compounds in the skins of six emblematic grape wine varieties. Journal of Food Composition and Analysis 2021, 99 , 103858. https://doi.org/10.1016/j.jfca.2021.103858
    87. Gastón Gutiérrez-Gamboa, Roberto Mateluna-Cuadra, Irina Díaz-Gálvez, Nilo Mejía, Nicolás Verdugo-Vásquez. Methyl Jasmonate Applications in Viticulture: A Tool to Increase the Content of Flavonoids and Stilbenes in Grapes and Wines. Horticulturae 2021, 7 (6) , 133. https://doi.org/10.3390/horticulturae7060133
    88. Gianluca Allegro, Chiara Pastore, Gabriele Valentini, Ilaria Filippetti. The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review. Agronomy 2021, 11 (5) , 999. https://doi.org/10.3390/agronomy11050999
    89. Alberto Calderan, Paolo Sivilotti, Riccardo Braidotti, Alenka Mihelčič, Klemen Lisjak, Andreja Vanzo. Managing moderate water deficit increased anthocyanin concentration and proanthocyanidin galloylation in “Refošk” grapes in Northeast Italy. Agricultural Water Management 2021, 246 , 106684. https://doi.org/10.1016/j.agwat.2020.106684
    90. Helena Martin‐Rivilla, Ana Garcia‐Villaraco, Beatriz Ramos‐Solano, Francisco J Gutierrez‐Manero, José A Lucas. Metabolic elicitors of Pseudomonas fluorescens N 21.4 elicit flavonoid metabolism in blackberry fruit. Journal of the Science of Food and Agriculture 2021, 101 (1) , 205-214. https://doi.org/10.1002/jsfa.10632
    91. S.P. Robinson, J. Bogs, D.A.J. McDavid, L.C. Hooper, J. Speirs, A.R. Walker. Transgenic grapevines with decreased expression of tannin synthesis genes have altered grape and wine flavonoid composition. Australian Journal of Grape and Wine Research 2021, 27 (1) , 106-117. https://doi.org/10.1111/ajgw.12468
    92. Yoshiaki Amakura, Morio Yoshimura, Naoki Sugimoto, Hiroshi Akiyama. Characterization of Components in Natural Products for the Evaluation of Existing Food Additives in Japan. Chemical and Pharmaceutical Bulletin 2021, 69 (1) , 11-17. https://doi.org/10.1248/cpb.c20-00286
    93. Yumi Nakamura, Takatsugu Tsuchiya, Mariko Hara-Chikuma, Masato Yasui, Yuko Fukui. Identification of compounds in red wine that effectively upregulate aquaporin-3 as a potential mechanism of enhancement of skin moisturizing. Biochemistry and Biophysics Reports 2020, 24 , 100864. https://doi.org/10.1016/j.bbrep.2020.100864
    94. Dan Yu, Ting Huang, Bin Tian, Jicheng Zhan. Advances in Biosynthesis and Biological Functions of Proanthocyanidins in Horticultural Plants. Foods 2020, 9 (12) , 1774. https://doi.org/10.3390/foods9121774
    95. Ana Mucalo, Edi Maletić, Goran Zdunić. Extended Harvest Date Alter Flavonoid Composition and Chromatic Characteristics of Plavac Mali (Vitis vinifera L.) Grape Berries. Foods 2020, 9 (9) , 1155. https://doi.org/10.3390/foods9091155
    96. Yan Zhang, Robert Wibisana Santosa, Min Zhang, Junwei Huo, Dejian Huang. Characterization and bioactivity of proanthocyanidins during Malay cherry (Lepisanthes alata) fruit ripening. Food Bioscience 2020, 36 , 100617. https://doi.org/10.1016/j.fbio.2020.100617
    97. Puspa Raj Poudel, Kazuya Koyama, Nami Goto-Yamamoto. Evaluating the influence of temperature on proanthocyanidin biosynthesis in developing grape berries (Vitis vinifera L.). Molecular Biology Reports 2020, 47 (5) , 3501-3510. https://doi.org/10.1007/s11033-020-05440-4
    98. Aude A. Watrelot, Erin L. Norton. Chemistry and Reactivity of Tannins in Vitis spp.: A Review. Molecules 2020, 25 (9) , 2110. https://doi.org/10.3390/molecules25092110
    99. Peng Fei Zhang, Yan Mei Dong, Hao Yu Wen, Chang Mei Liang, Tie Quan Niu, Yan Gao, Xiao Jun Zhang, Peng Fei Wen, . Knockdown of VvMYBA1 via virus-induced gene silencing decreases anthocyanin biosynthesis in grape berries. Canadian Journal of Plant Science 2020, 100 (2) , 175-184. https://doi.org/10.1139/cjps-2018-0322
    100. Klemen Lisjak, Zorica Lelova, Uroš Žigon, Špela Velikonja Bolta, Pierre‐Louis Teissedre, Andreja Vanzo. Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon. Journal of the Science of Food and Agriculture 2020, 100 (5) , 1887-1896. https://doi.org/10.1002/jsfa.10189
    Load more citations

    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2001, 49, 11, 5348–5355
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf010758h
    Published October 23, 2001
    Copyright © 2001 American Chemical Society

    Article Views

    3530

    Altmetric

    -

    Citations

    Learn about these metrics

    Article Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.

    Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.

    The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated.