Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
  • Other Publications
    • Catalyst

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Other Publications
    • Catalyst
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
ArticleArticleArticles

Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids

James A. Kennedy, Mark A. Matthews, Andrew L. Waterhouse
Am J Enol Vitic. January 2002 53: 268-274; published ahead of print January 01, 2002
James A. Kennedy
Department of Viticulture and Enology, University of California, Davis, CA 95616-8749Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Mark A. Matthews
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Andrew L. Waterhouse
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Info & Metrics
  • PDF
Loading

Abstract

Quantity and characterization of flavonoids were determined in skins isolated from Vitis vinifera L. cv. Cabernet Sauvignon berries during fruit ripening and at different postveraison water deficits. The per berry amount of anthocyanin, flavonol, and pigment incorporation into proanthocyanidins increased with maturity. The amount of proanthocyanidin extension subunits did not vary with maturity, although the extension subunit composition did. The apparent average degree of polymerization of proanthocyanidins increased with maturity. Incorporation of pigmented material into the proanthocyanidins, together with the apparent increase in average degree of polymerization, suggests that additional terminal subunits, which are not flavan-3-ols, accumulate during fruit ripening. Increased vine water deficit caused small increases in anthocyanins and decreases in flavonols. Red wine flavonoid amounts indicate that postveraison water deficits affect red wine flavonoids primarily by altering berry size and perhaps secondarily by modifying flavonoid biosynthesis.

  • Vitis vinifera
  • grape
  • maturity
  • water deficit
  • polyphenol
  • condensed tannin
  • pigmented tannin
  • proanthocyanidin
  • flavan-3-ol
  • flavonol
  • anthocyanin
  • red wine

Acknowledgments: The authors gratefully acknowledge Don Williams and the Robert Mondavi Winery for their cooperation in this experiment, and the North Coast Viticultural Research Group and the American Vineyard Foundation for financial support. JAK acknowledges the generous contributions from the Wine Spectator, Knights of the Vine, Mario P. Tribuno, and the Pearl and Albert J. Winkler and Harry Bacigalupi scholarship funds.

  • Copyright 2002 by the American Society for Enology and Viticulture

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

PreviousNext
Back to top

Vol 53 Issue 4

Issue Cover
  • Table of Contents
  • Table of Contents (PDF)
  • Index by author
  • Back Matter (PDF)
View full PDF
Article Alerts
Sign In to Email Alerts with your Email Address
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids
James A. Kennedy, Mark A. Matthews, Andrew L. Waterhouse
Am J Enol Vitic.  January 2002  53: 268-274;  published ahead of print January 01, 2002

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids
James A. Kennedy, Mark A. Matthews, Andrew L. Waterhouse
Am J Enol Vitic.  January 2002  53: 268-274;  published ahead of print January 01, 2002
del.icio.us logo Digg logo Reddit logo Twitter logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

Article

  • Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China
  • Sensory and Compositional Characteristics of Blanc Du Bois Wine
  • Glucose and Ethanol Tolerant Enzymes Produced by Pichia (Wickerhamomyces) Isolates from Enological Ecosystems
Show more Article

Articles

  • Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China
  • Sensory and Compositional Characteristics of Blanc Du Bois Wine
  • Glucose and Ethanol Tolerant Enzymes Produced by Pichia (Wickerhamomyces) Isolates from Enological Ecosystems
Show more Articles

Similar Articles

Advertisement

Temecula Wines Wonderful Nurseries J. Lohr Silverado Nuveen Natural Capital

AJEV Content

  • Current Issue
  • Papers in Press
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2022 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire