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Article

Development of Proanthocyanidins in Vitis vinifera L. cv. Pinot noir Grapes and Extraction into Wine

Jose L. Pastor del Rio, James A. Kennedy
Am J Enol Vitic.  2006  57: 125-132  ; DOI: 10.5344/ajev.2006.57.2.125
Jose L. Pastor del Rio
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.
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James A. Kennedy
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.
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  • For correspondence: james.kennedy@oregonstate.edu
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Abstract

The effect of grape maturity on proanthocyanidin concentration, composition and transfer into wine was studied. Vitis vinifera L. cv. Pinot noir grapes (Pommard clone) were monitored for three consecutive vintages (2001 to 2003). Proanthocyanidin content was monitored by reversed-phase HPLC after acid-catalyzed cleavage in the presence of excess phloroglucinol (phloroglucinolysis). After three growing seasons, results indicated that an increase in heat summation between fruit set and veraison was associated with an increase in proanthocyanidin content in grapes and wine. Maturity did not have a consistent effect on the total proanthocyanidin content in wine, but the proportion of seed-derived proanthocyanidins extracted consistently increased with maturity.

  • maturity
  • tannins
  • extraction
  • red wine
  • Received November 2004.
  • Revision received April 2005.
  • Revision received December 2005.
  • Copyright © 2006 by the American Society for Enology and Viticulture
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Development of Proanthocyanidins in Vitis vinifera L. cv. Pinot noir Grapes and Extraction into Wine
Jose L. Pastor del Rio, James A. Kennedy
Am J Enol Vitic.  2006  57: 125-132  ; DOI: 10.5344/ajev.2006.57.2.125
Jose L. Pastor del Rio
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.
  • Find this author on Google Scholar
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James A. Kennedy
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.
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  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: james.kennedy@oregonstate.edu

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Development of Proanthocyanidins in Vitis vinifera L. cv. Pinot noir Grapes and Extraction into Wine
Jose L. Pastor del Rio, James A. Kennedy
Am J Enol Vitic.  2006  57: 125-132  ; DOI: 10.5344/ajev.2006.57.2.125
Jose L. Pastor del Rio
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
James A. Kennedy
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: james.kennedy@oregonstate.edu
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