Dimer and trimer procyanidins in Carignan and Mourvèdre grapes and red wines
DOI:
https://doi.org/10.5073/vitis.1992.31.55-63Keywords:
procyanidin, polyphenol, analysis, bunch, berry skin, seed, pulp, rachis, red variety of vine, vinification, technology, red wineAbstract
Dimer procyanidins, galloylated or not, and trimers were analysed in the red grapes Carignan and Mourvedre. Procyanidins were extracted from the various parts of the grape bunch and then quantified by HPLC. In Carignan and Mourvedre grapes, procyanidin B2 was the major component in seeds, whereas procyanidin B1 was the major component in stems and skins. Trimeric procyanidins were also present in grapes in larger amounts. Various red wines were produced from Carignan and Mourvedre grapes, using different winemaking procedures: entire crushed harvest, destemmed harvest, carbonic maceration and heating of the harvest. Entire crushed harvest gave red wines with the highest levels of procyanidins. An important release of procyanidins, especially procyanidin B1 from skins and stems, when present, occurred.
Procyanidines dimères et trimères des raisins et vins rouges de Carignan et Mourvèdre
Des procyanidines dimères galloylées et non-galloylées, et trimères sont dosées dans deux cépages rouges: Carignan et Mourvèdre. Les procyanidines sont extraites des différentes parties de la grappe puis quantifiées par CLHP en phase inverse. Dans le raisin de Carignan et de Mourvedre, la procyanidine B2 est la plus abondante dans les pepins, tandis que la procyanidine B1 est la plus abondante dans les rafles et pellicules. Les procyanidines trimères sont aussi présentes en quantités importantes. Différents vins rouges ont été élabores à partir des cépages Carignan et Mourvèdre, en utilisant plusieurs téchniques de vinification: vendange foulée; vendange éraflée, macération carbonique et le chauffage de la vendange. Les quantités les plus abondantes de procyanidines sont obtenues dans des vins issus d'une vendange entière et foulée.
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