Abstract：
:Grape seed maturation involves the gradual oxidation of tannins, decreasing excessive bitterness and astringency in wine. In cool climates, this process is limited by the short growing season, affecting wine quality. A "freeze-thaw" treatment on seeds of red vinifera cultivars at veraison and harvest was used to evaluate the effect of oxidation and extractability on seed phenolic fractions. Freezing increased the extraction of total phenolics and o-diphenols quantified from fractionation (fraction 1, vacuolar tannins; fraction 2, hydrogen bonded tannins; fraction 3, covalently bonded tannins), especially at harvest. Despite this, colorimetry, microscopy, oxidation reactivity index (ORI), and correlations between the color index and fractions indicated that freezing disrupted vacuole integrity, enhancing oxidation in the seed coat. In conclusion, vacuolar tannins (which are the main seed phenolics extracted during fermentation) were highly correlated with seed color change, potentially providing information for winemaking in cool climate regions.
journal_name
Food Chemjournal_title
Food chemistryauthors
VanderWeide J,Forte A,Peterlunger E,Sivilotti P,Medina-Meza IG,Falchi R,Rustioni L,Sabbatini Pdoi
10.1016/j.foodchem.2019.125571subject
Has Abstractpub_date
2020-03-05 00:00:00pages
125571eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31695-4journal_volume
308pub_type
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