Concentration of Phenolics in the Skin of Grape Berries during Fruit Development and Ripening

Abstract

The total phenolics content of the skin of grape berries (Vitis vinifera L. cv Shiraz) was measured during berry maturation from early in Stage I to the end of Stage III. Levels of both total phenolics and soluble sugars were low in the skin during the three to four weeks before the commencement of ripening. Soluble sugar levels increased in the skin at the beginning of Stage III. Total phenolic and anthocyanin levels increased rapidly approximately one week after the start of accumulation of soluble sugars.