A biochemical approach to the evolution of procyanidins in grape seeds during the ripening of red

• Autores: N. Vivas, M. Augustin
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 8, Nº 3, 1997, págs. 159-168
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Seed extracts of one clone of Merlot Noir were studied during maturation using low‐pressure and high‐performance liquid chromatography to observe changes in composition and to follow the evolution of the main procyanidins. These observations have prompted our laboratory to investigate the polymerisation of procyanidins associated with their extraction with an alcoholic solvent. We report the observed correlations for procyanidin dimers, which are relatively high between procyanidins B2/C1/A2 themselves (linked by C4—C8 bond), but which are non‐existent between procyanidins linked by C4—C8 and by C4—C6 bonds. These observations have enabled us to propose a hypothesis regarding procyanidin oligomer biosynthesis.