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Am. J. Enol. Vitic. 39:1:44-48 (1988)
Copyright © 1988 by the American Society for Enology and Viticulture.
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Grape Carotenoids: Changes During the Maturation Period and Localization in Mature Berries

A. Razungles 1, C. L. Bayonove 2, R. E. Cordonnier 2, and J. C. Sapis 2

1 Chaire de Technologie Alimentaire et Oenologie, Ecole Nationale Supérieure Agronomique, INRA, 9 place Viala, 34060 Montpellier, France.
2 Laboratoire des Aromes et Substances Naturelles, Institut des Produits de la Vigne, INRA, 9 place Viala, 34060 Montpellier, France.

Changes in the contents of four carotenoids during maturation of three varieties of Vitis vinifera were studied and the compounds localized in the main parts of the mature berry. Carotenoid levels decreased progressively from the onset of fruit development to the end of maturation, with a sharp decrease during veraison. The possible cause of this trend is discussed. In mature berries, carotenoid levels were higher in skin than in pulp. No carotenoids were detected in juice.

Key words: carotenoids, grape, Vitis vinifera

Submitted on May 5, 1987




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S.-H. Lee, M.-J. Seo, M. Riu, J. P. Cotta, D. E. Block, N. K. Dokoozlian, and S. E. Ebeler
Vine Microclimate and Norisoprenoid Concentration in Cabernet Sauvignon Grapes and Wines
Am. J. Enol. Vitic., September 1, 2007; 58(3): 291 - 301.
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Copyright © 1988 by the American Society for Enology and Viticulture.