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Composition and cellular localization of tannins in grape seeds during maturation
- Source :
- Journal of Agricultural and Food Chemistry, Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51 (27), pp.8051-8054
- Publication Year :
- 2003
- Publisher :
- HAL CCSD, 2003.
-
Abstract
- Cell walls were isolated from seeds of grape berries (Vitis vinifera L.), and proanthocyanidin composition was determined over the course of ripening for different levels of vine water status. During the ripening period the tannins from the cell walls were always more polymerized than those from the inner part of the cell. At maturity this difference becomes more significant compared to veraison, due to a significant increase in the mean degree of polymerization of the cell wall tannins. The tannin composition was typical of grape seed tannins and was quite similar in the two cell fractions studied, but the epicatechin gallate proportion was significantly higher in the cell wall fraction. There were no significant effects of water deficit on composition and polymerization of seed tannins. Keywords: Vitis vinifera L.; grape seeds; cell wall; tannins; water status
- Subjects :
- 0106 biological sciences
Polymers
01 natural sciences
Catechin
Veraison
Cell wall
chemistry.chemical_compound
Phenols
Botany
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Biflavonoids
Tannin
Proanthocyanidins
Vitis
Cellular localization
ComputingMilieux_MISCELLANEOUS
chemistry.chemical_classification
Chemistry
fungi
010401 analytical chemistry
Water
food and beverages
Ripening
General Chemistry
[SDV.IDA] Life Sciences [q-bio]/Food engineering
0104 chemical sciences
Horticulture
Epicatechin gallate
Proanthocyanidin
Fruit
Seeds
STATUT HYDRIQUE
Composition (visual arts)
General Agricultural and Biological Sciences
Tannins
TANNIN
010606 plant biology & botany
Subjects
Details
- Language :
- English
- ISSN :
- 00218561 and 15205118
- Database :
- OpenAIRE
- Journal :
- Journal of Agricultural and Food Chemistry, Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51 (27), pp.8051-8054
- Accession number :
- edsair.doi.dedup.....499ba8a79ccdc37934d5c9d3597d27ed