Effects of ripening stages and of plant vegetative vigor on the phenolic composition of grapes (<i>Vitis vinifera</i> L.) cv. Cabernet Sauvignon in the Maipo Valley (Chile)
DOI:
https://doi.org/10.5073/vitis.2004.43.51-57Keywords:
phenolic compounds, grape, Vitis vinifera L., vigorAbstract
Quantitative changes in the composition of phenolic compounds in skins and seeds were determined during ripening of grape of Cabernet Sauvignon vines growing with low, medium or high vigor. Compounds in the skins were gallic and syringic acid, (+)-catechin, (-)-epicatechin, quercetin-3-galactoside, quercetin-3-rutinoside, quercetin-3-arabinglucoside, quercetin-3-glucoside, and quercetin-3-rhamnoside, kaempferol-3-rutinoside and kaempferol-3-glucoside. The following compounds were identified in seeds: gallic acid, (+)-catechin, (-)-epicatechin, and procyanidins B1, B2, B3 and B4. The composition of compounds depended on the stage of ripening and vigor. No clear relationship was found between groups of compounds.
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