Comparison of Proanthocyanidins with Different Polymerisation Degrees among Berry Skins of ‘Shiraz’, ‘Cabernet Sauvignon’, and ‘Marselan’

  • Q. Li Centre for Viticulture and Oenology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Y.-X. Liu Beijing Key Laboratory of Bioactive Substances and Functional Foods, College of Arts and Science, Beijing Union University, Beijing 100191, China
  • Q.-H. Pan Centre for Viticulture and Oenology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • C.-Q. Duan Centre for Viticulture and Oenology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Y. Shi Centre for Viticulture and Oenology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
DOI: https://doi.org/10.21548/35-1-984

Abstract

Proanthocyanidins in grape berries are synthesised mainly before véraison, and very little attention is
paid to the evolution of proanthocyanidins (PAs) in grapes from véraison to harvest. The present study
focused on the changes of flavan-3-ols with different degrees of polymerisation in grape skins and the
difference in proanthocyandin composition of ‘Shiraz’, ‘Cabernet Sauvignon’ and ‘Marselan’ grapes (Vitis
vinifera L.). The results show that the content of flavan-3-ols, the percentage of prodelphinidins (%P)
and mean degree polymerisation (mDP) found in ‘Cabernet Sauvignon’ berry skins at post-véraison were
higher than those in ‘Shiraz’ and ‘Marselan’ skins. Only monomeric, dimeric, trimeric and polymeric
flavan-3-ols were detected in the three grape cultivars. Polymers with more than tenfold flavan-3-ol units
accounted for a relatively high proportion in grape berry skins, and the content in the three cultivars
declined continuously during ripening. Principal component analysis showed that proanthocyanidin
content, composition and mDP at grape harvest stage depended strongly on grape cultivar. This study
provides some useful information for understanding the accumulation of PAs during berry maturation
and this information can be used to improve wine quality.

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Published
2016-09-21
Issue
Vol. 35 No. 1 (2014)
Section
Articles

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