Changes in berry weight, sugar, flavan-3-ol monomer, proanthocyanidin (PA) components, and extract in grapes and wine made at three different levels of grape maturity.
| Grape | Wine | |||||
|---|---|---|---|---|---|---|
| Berry wt (gm) | Sugar (Brix) | PA (mg/L) | Seed PA extraction (%) | Flavan-3-ol (mg/L) | Extract (% w/v) | |
| aValues with different letters are significantly different at p = 0.05. | ||||||
| 2002 | ||||||
| Early | 1.1 | 22.6 ba | 557 a | 60 | 169 ab | 2.23 b |
| Mid | 1.1 | 23.6 b | 512 a | 59 | 179 a | 2.75 a |
| Late | 1.0 | 25.3 a | 426 b | 68 | 149 b | 2.86 a |
| 2003 | ||||||
| Early | 1.1 | 21.9 c | 549 a | 63 | 135 c | 2.41 c |
| Mid | 1.1 | 24.5 b | 554 a | 63 | 158 b | 2.69 b |
| Late | 1.0 | 26.4 a | 622 a | 66 | 178 a | 3.24 a |