Phenolics and Ripening in Grape Berries

Douglas O. Adams

doi:10.5344/ajev.2006.57.3.249

Abstract

A key objective of this review is to describe the tissue types in the grape berry from a phenolics point of view, that is, an account of cell types based on the phenolic components they contain. To complement this, the major soluble phenolics of the grape are described with an emphasis on the relative abundance of some of the components in each class. The intent of this approach is that the juxtaposition of tissue types and phenolic composition will help identify features of both that influence extraction during winemaking.

Footnotes

Acknowledgments: Work from the author’s laboratory (Figures 11⇑ and 12⇑) was supported by the American Vineyard Foundation, the Viticulture Consortium, and the California Competitive Grant Program for Research in Viticulture and Enology. I thank the ASEV for the opportunity to present this work in the phenolics symposium and the reviewers for making many helpful suggestions for revising the manuscript.
This article was originally presented at the ASEV 56th Annual Meeting Phenolics Symposium, 20–21 June 2005, Seattle, WA. All phenolics symposium articles were peer reviewed by two fellow presenters, and James Harbertson, Mark Downey, and Sara Spayd served as technical editors of the articles.
From the ASEV 2005 Phenolics Symposium

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