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Related Experiment Videos

Changes in grape seed polyphenols during fruit ripening.

J A Kennedy1, M A Matthews, A L Waterhouse

  • 1Department of Viticulture and Enology, University of California, Davis 95616-8749, USA.

Phytochemistry
|October 6, 2000
PubMed
Summary
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Grape seed flavan-3-ols and procyanidins decrease during ripening, with monomers declining fastest. Vine water status impacts polyphenol levels, suggesting cultural practices can modify grape seed composition.

Area of Science:

  • Agricultural Chemistry
  • Plant Biochemistry
  • Food Science

Background:

  • Polyphenols, including flavan-3-ol monomers and procyanidins, are key compounds in grape seeds.
  • Their concentration and structure change during berry ripening and can be influenced by environmental factors.
  • Understanding these changes is crucial for wine quality and grape breeding.

Purpose of the Study:

  • To quantify and characterize flavan-3-ol monomers and procyanidins in Cabernet Sauvignon grape seeds.
  • To investigate the impact of berry ripening and vine water status on these seed polyphenols.
  • To elucidate the changes in procyanidin polymerization during ripening.

Main Methods:

  • Extraction and quantification of polyphenols from grape seeds at different ripening stages.

Related Experiment Videos

  • Analysis of flavan-3-ol monomers and procyanidins using High-Performance Liquid Chromatography (HPLC).
  • Assessment of procyanidin structure and polymerization via thiolytic degradation.

    • Main Results:

    • Polyphenol yield per berry decreased with ripening, following second-order kinetics.
    • Flavan-3-ol monomers decreased most rapidly, followed by procyanidin extension and terminal units.
    • Vine water status significantly affected polyphenol content, indicating influence of cultural practices.
    • Proportion of procyanidins resistant to thiolysis increased with maturity.

    Conclusions:

    • Grape seed polyphenol composition changes significantly during ripening, with monomers being most dynamic.
    • Vine water management is a viable strategy to modulate grape seed polyphenol profiles.
    • Oxidation during ripening may play a role in the observed changes in seed polyphenols.