2002/01/01 by James A. Kennedy, Mark A. Matthews, Andrew L. Waterhouse · 1 citation
Agricultural and Biological Sciences · Medicine · #Fermentation and Sensory Analysis #Horticultural and Viticultural Research #Phytochemicals and Antioxidant Activities
paper · doi:10.5344/ajev.2002.53.4.268
crossref issued 2002/01/01 · crossref published 2002/01/01 · crossref published-online 2002/01/01 · crossref published-print 2002/01/01 · openalex publication_date 2002/01/01 · crossref created 2022/10/17 · crossref deposited 2022/11/22 · openalex created_date 2025/10/10 · crossref indexed 2026/07/28 · openalex updated_date 2026/07/29
Quantity and characterization of flavonoids were determined in skins isolated from <i>Vitis vinifera</i> L. cv. Cabernet Sauvignon berries during fruit ripening and at different postveraison water deficits. The per berry amount of anthocyanin, flavonol, and pigment incorporation into proanthocyanidins increased with maturity. The amount of proanthocyanidin extension subunits did not vary with maturity, although the extension subunit composition did. The apparent average degree of polymerization of proanthocyanidins increased with maturity. Incorporation of pigmented material into the proanthocyanidins, together with the apparent increase in average degree of polymerization, suggests that additional terminal subunits, which are not flavan-3-ols, accumulate during fruit ripening. Increased vine water deficit caused small increases in anthocyanins and decreases in flavonols. Red wine flavonoid amounts indicate that postveraison water deficits affect red wine flavonoids primarily by altering berry size and perhaps secondarily by modifying flavonoid biosynthesis.