Characterization of Vitis vinifera L. cv. Carmenere grape and wine proanthocyanidins

Fernández K.; Kennedy, JA; Agosin, E

Abstract

A formal compositional study of the proanthocyanidins of Vitis vinifera L. cv. Carménère was conducted in this work. We first characterized the polymeric proanthocyanidins of Carménère skins, seeds, and wines. In addition, the wine astringency was analyzed and compared with Cabernet Sauvignon. Although Carménère wines had a higher proanthocyanidin concentration and mean degree of polymerization than Cabernet Sauvignon wines, the former wines were perceived as less astringent. The low seed/skin proportion in Carménère wines as compared to other varieties, as evidenced by the reduced number of seeds per berry and the higher amount of epigallocatechin subunits of Carménère wine proanthocyanidins, could explain this apparent paradox. © 2007 American Chemical Society.

Más información

Título según WOS: Characterization of Vitis vinifera L. cv. Carmenere grape and wine proanthocyanidins
Título según SCOPUS: Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins
Título de la Revista: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volumen: 55
Número: 9
Editorial: American Chemical Society
Fecha de publicación: 2007
Página de inicio: 3675
Página final: 3680
Idioma: English
URL: http://pubs.acs.org/doi/abs/10.1021/jf063232b
DOI:

10.1021/jf063232b

Notas: ISI, SCOPUS