Composition and cellular localization of tannins in grape seeds during maturation

被引：67

作者：

Geny, L ^{[1
]}

Saucier, C ^{[1
]}

Bracco, S ^{[1
]}

Daviaud, F ^{[1
]}

Glories, Y ^{[1
]}

机构：

[1] Univ Victor Segalen Bordeaux 2, INRA, Fac Oenol, UMR Enol Ampelol 1219, F-33405 Talence, France

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2003年 / 51卷 / 27期

关键词：

Vitis vinifera L; grape seeds; cell wall; tannins; water status;

D O I：

10.1021/jf030418r

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：8051 / 8054

页数：4

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