Characterization of Vitis vinifera L. cv. Carmenere grape and wine proanthocyanidins

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dc.contributor.authorFernandez, Katherina
dc.contributor.authorKennedy, James A.
dc.contributor.authorAgosin, Eduardo
dc.date.accessioned2024-01-10T13:46:43Z
dc.date.available2024-01-10T13:46:43Z
dc.date.issued2007
dc.description.abstractA formal compositional study of the proanthocyanidins of Vitis vinifera L. cv. Carmenere was conducted in this work. We first characterized the polymeric proanthocyanidins of Carmenere skins, seeds, and wines. In addition, the wine astringency was analyzed and compared with Cabernet Sauvignon. Although Carmenere wines had a higher proanthocyanidin concentration and mean degree of polymerization than Cabernet Sauvignon wines, the former wines were perceived as less astringent. The low seed/skin proportion in Carmenere wines as compared to other varieties, as evidenced by the reduced number of seeds per berry and the higher amount of epigallocatechin subunits of Carmenere wine proanthocyanidins, could explain this apparent paradox.
dc.fechaingreso.objetodigital2024-04-23
dc.format.extent6 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1021/jf063232b
dc.identifier.eissn1520-5118
dc.identifier.issn0021-8561
dc.identifier.pubmedidMEDLINE:17407309
dc.identifier.urihttps://doi.org/10.1021/jf063232b
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79192
dc.identifier.wosidWOS:000245946300062
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.issue.numero9
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final3680
dc.pagina.inicio3675
dc.publisherAMER CHEMICAL SOC
dc.revistaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
dc.rightsacceso restringido
dc.subjectVitis vinifera
dc.subjectCarmenere
dc.subjectred wine
dc.subjectgrapes
dc.subjectproanthocyanidins
dc.subjectphloroglucinolysis
dc.subjectChile
dc.subjectPINOT-NOIR GRAPES
dc.subjectASTRINGENCY
dc.subjectEXTRACTION
dc.subjectBITTERNESS
dc.subjectPIGMENTS
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleCharacterization of Vitis vinifera L. cv. Carmenere grape and wine proanthocyanidins
dc.typeartículo
dc.volumen55
sipa.codpersvinculados99630
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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