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Phenolics and Ripening in Grape Berries

Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.

^* Corresponding author [email: doadams{at}ucdavis.edu; fax: 530 752-0382]

A key objective of this review is to describe the tissue types in the grape berry from a phenolics point of view, that is, an account of cell types based on the phenolic components they contain. To complement this, the major soluble phenolics of the grape are described with an emphasis on the relative abundance of some of the components in each class. The intent of this approach is that the juxtaposition of tissue types and phenolic composition will help identify features of both that influence extraction during winemaking.

Key words: phenolics, tannins, anthocyanins, flavonols, ripening, grape, Vitis vinifera

This article has been cited by other articles:

				J. S. Jensen, B. Blachez, M. Egebo, and A. S. Meyer Rapid Extraction of Polyphenols from Red Grapes Am. J. Enol. Vitic., December 1, 2007; 58(4): 451 - 461. [Abstract] [Full Text] [PDF]