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Research Note

Mass Spectral Characterization of Uva Longanesi Seed and Skin Extracts

Mark A. Kelm, Andrea Versari, Giuseppina Paola Parpinello, John H. Thorngate
Am J Enol Vitic. September 2012 63: 402-406; published ahead of print June 25, 2012 ; DOI: 10.5344/ajev.2012.12017
Mark A. Kelm
1Constellation Brands, 12667 Road 24, Madera, CA 93637
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Andrea Versari
2Department of Food Science, University of Bologna, Piazza Goidanich 60, Cesena (FC) 47023, Italy
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  • For correspondence: andrea.versari@unibo.it
Giuseppina Paola Parpinello
2Department of Food Science, University of Bologna, Piazza Goidanich 60, Cesena (FC) 47023, Italy
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John H. Thorngate III
3Constellation Brands, 1178 Galleron Road, Saint Helena, CA 94574.
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Abstract

Polyphenolics in grape seed and skin extracts of Uva Longanesi were analyzed at harvest with selected chromatography techniques. Seed extract of Uva Longanesi was characterized by high content of proanthocyanidins (average 49 g/100 g extract), of which 42% was polymeric and ~28% was oligomeric. Epicatechin comprised the primary extension subunit (~75%), whereas catechin predominated as the terminal unit (~67%); epicatechin-gallate was present in both extension (~11%) and terminal subunits (~9%). As skins matured, terminal unit galloylation decreased and extension unit galloylation increased. The mean degree of polymerization of seed proanthocyanidins was relatively constant (average 2.7 subunits) across the sampling dates.

  • Uva Longanesi
  • grape proanthocyanidin
  • thiolysis
  • mean degree of polymerization
  • tannins
  • ©2012 by the American Society for Enology and Viticulture
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Mass Spectral Characterization of Uva Longanesi Seed and Skin Extracts
Mark A. Kelm, Andrea Versari, Giuseppina Paola Parpinello, John H. Thorngate
Am J Enol Vitic.  September 2012  63: 402-406;  published ahead of print June 25, 2012 ; DOI: 10.5344/ajev.2012.12017

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Mass Spectral Characterization of Uva Longanesi Seed and Skin Extracts
Mark A. Kelm, Andrea Versari, Giuseppina Paola Parpinello, John H. Thorngate
Am J Enol Vitic.  September 2012  63: 402-406;  published ahead of print June 25, 2012 ; DOI: 10.5344/ajev.2012.12017
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