文献类型：期刊文献

英文题名：Comparison of Proanthocyanidins with Different Polymerisation Degrees among Berry Skins of 'Shiraz', 'Cabernet Sauvignon', and 'Marselan'

作者：Li, Q.[1];Liu, Y. -X.[2];Pan, Q. -H.[1];Duan, C. -Q.[1];Shi, Y.[1]

第一作者：Li, Q.

通讯作者：Shi, Y[1]

机构：[1]China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Oenol, Beijing 100083, Peoples R China;[2]Beijing Union Univ, Coll Arts & Sci, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100191, Peoples R China

第一机构：China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Oenol, Beijing 100083, Peoples R China

通讯机构：[1]corresponding author), China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Oenol, Beijing 100083, Peoples R China.

年份：2014

卷号：35

期号：1

起止页码：51-58

外文期刊名：SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE

收录：;Scopus(收录号：2-s2.0-84924850941);WOS:【SCI-EXPANDED(收录号:WOS:000342606600005)】；

基金：This work was supported by the National Natural Science Foundation of China (30871746) and the Earmarked Fund for China Agriculture Research System (Grant No. CARS-30)

语种：英文

外文关键词：Shiraz; Cabernet Sauvignon; Marselan; berry skin; proanthocyanidins; post-veraison

摘要：Proanthocyanidins in grape berries are synthesised mainly before veraison, and very little attention is paid to the evolution of proanthocyanidins (PAs) in grapes from veraison 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-veraison 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.