RT Journal Article
SR Electronic
T1 Transfer of Catechins and Proanthocyanidins From Solid Parts of the Grape Cluster Into Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 179
OP 184
DO 10.5344/ajev.1999.50.2.179
VO 50
IS 2
A1 B. S. Sun
A1 T. Pinto
A1 M. C. Leandro
A1 J. M. Ricardo-Da-Silva
A1 M. I. Spranger
YR 1999
UL http://www.ajevonline.org/content/50/2/179.abstract
AB The transfer of catechins and proanthocyanidins from solid parts of the grape cluster into wine was investigated. The Tinta Miúda red wines made by skin fermentation, both with and without stem contact, were used in this study. Catechins, oligomeric and polymeric proanthocyanidins in all solid parts of the grape cluster before crushing, in the wines, and in the seeds and stems isolated from pomace after fermentation, were quantified. Nearly half of extractable catechins and oligomeric proanthocyanidins in grape seeds were transferred into wine, but grape seeds did not contribute polymeric proanthocyanidins to the wine. From the stems, the great majority of extractable catechins, oligomeric and also polymeric proanthocyanidins were released into wine. Both grape skins and grape stems were important sources of polymeric proanthocyanidins for the wine. Although considerable amounts of catechins, oligomeric and polymeric proanthocyanidins were extracted from solid parts of the cluster during fermentation, only small amounts of these compounds were retained in wines.