RT Journal Article
SR Electronic
T1 Evolution of Catechins and Oligomeric Procyanidins during Grape Maturation of Castelão Francês and Touriga Francesa
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 230
OP 234
DO 10.5344/ajev.2001.52.3.230
VO 52
IS 3
A1 António M. Jordão
A1 Jorge M. Ricardo-da-Silva
A1 Olga Laureano
YR 2001
UL http://www.ajevonline.org/content/52/3/230.abstract
AB Quantitative changes in oligomeric procyanidins [dimeric procyanidins (B1, B2, B3, B4), galloylated dimeric (B1-3-0-gallate, B2-3-0-gallate, and B2-3’-0-gallate), trimeric procyanidins (C1, T2)] and monomers [(+)-catechin and (-)-epicatechin] in seeds, stems, and skins of maturing Castelão Francês and Touriga Francesa (Vitis vinifera L.) grapes were measured using reversed-phase high-perfomance liquid chromatography (HPLC). For skins, only dimeric procyanidins (B1, B3, and B4) were detected during maturation. The level of oligomeric procyanidins from seeds, stems, and skins in both grape cultivars studied decreased during ripening, mainly in the first stages of maturation. (+)-Catechin and (-)-epicatechin from seeds in both grape varieties increased during the first stages of ripening, followed by a strong decrease and stabilization. Procyanidins B4 and B2 were the most abundant individual oligomeric procyanidins from seeds in Castelão Francês and Touriga Francesa, respectively, during maturation, while in the case of stems and skins, B1 was the principal oligomeric procyanidin in both grapes cultivars studied.Acknowledgments: The authors thank José Maria da Fonseca Succs S.A., Azeitão, Portugal, for grapes and for support.