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Article

Changes in Pectin Content of Cabernet Sauvignon Grape Berries During Maturation

Michael W. Silacci, Janice C. Morrison
Am J Enol Vitic.  1990  41: 111-115  ; DOI: 10.5344/ajev.1990.41.2.111
Michael W. Silacci
Department of Viticulture and Enology, University of California, Davis, CA 95616-5270.
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Janice C. Morrison
Department of Viticulture and Enology, University of California, Davis, CA 95616-5270.
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Abstract

The total pectin content of Cabernet Sauvignon grapes increased during the period of rapid berry growth following veraison from 6.8 to 10.3 mg uronic acid per berry in samples from Napa and from 4.7 to 8.1 mg per berry in fruit from Lodi. Because the increase in pectin was slower than the berry growth rate, the concentration of pectins decreased during ripening. More than 85% of the total pectin was extracted from the cell wall with EDTA. The proportion of cell wall bound pectin decreased, and water soluble pectin increased during ripening. Although the total pectin content was higher in grapes from Napa, water soluble pectin was higher in grapes from Lodi. These differences suggest that vineyard location has an effect on pectin metabolism during grape berry growth and maturation.

  • Vitis vinifera
  • ripening
  • pectin
  • Received December 1989.
  • Copyright 1990 by the American Society for Enology and Viticulture
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Changes in Pectin Content of Cabernet Sauvignon Grape Berries During Maturation
Michael W. Silacci, Janice C. Morrison
Am J Enol Vitic.  1990  41: 111-115  ; DOI: 10.5344/ajev.1990.41.2.111
Michael W. Silacci
Department of Viticulture and Enology, University of California, Davis, CA 95616-5270.
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Janice C. Morrison
Department of Viticulture and Enology, University of California, Davis, CA 95616-5270.
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Changes in Pectin Content of Cabernet Sauvignon Grape Berries During Maturation
Michael W. Silacci, Janice C. Morrison
Am J Enol Vitic.  1990  41: 111-115  ; DOI: 10.5344/ajev.1990.41.2.111
Michael W. Silacci
Department of Viticulture and Enology, University of California, Davis, CA 95616-5270.
  • Find this author on Google Scholar
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Janice C. Morrison
Department of Viticulture and Enology, University of California, Davis, CA 95616-5270.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
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