Composition and Cellular Localization of Tannins in Grape Seeds during Maturation

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• 作者：Laurence Geny ; Cedric Saucier ; Sandrine Bracco ; Freddy Daviaud ; and Yves Glories
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：December 31, 2003
• 年：2003
• 卷：51
• 期：27
• 页码：8051 - 8054
• 全文大小：78K
• 年卷期：v.51,no.27(December 31, 2003)
• ISSN：1520-5118

文摘

Cell walls were isolated from seeds of grape berries (Vitis vinifera L.), and proanthocyanidincomposition 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 thosefrom the inner part of the cell. At maturity this difference becomes more significant compared tovéraison, 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 fractionsstudied, but the epicatechin gallate proportion was significantly higher in the cell wall fraction. Therewere no significant effects of water deficit on composition and polymerization of seed tannins.Keywords: Vitis vinifera L.; grape seeds; cell wall; tannins; water status