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J Agric Food Chem. 2006 Dec 13;54(25):9465-71.

Composition and cellular localization of tannins in Cabernet Sauvignon skins during growth.

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Laboratoire de Biochimie et de Physiologie de la Vigne and Laboratoire de Chimie Appliquée, UMR 1219 Oenologie-Ampélologie, Faculté d'Oenologie-Université Victor Segalen, Bordeaux 2/INRA/ENITA, Institut des Sciences de la Vigne et du Vin, Talence, France.


For two successive years, cell walls were isolated from the internal part of skin cells of Vitis vinifera L. cv. Cabernet Sauvignon grape berries grown in a vineyard. Procyanidin localization and composition were determined over the course of development. Tannins were mainly localized in the inner cell fraction, due to their biosynthesis and storage. Cell wall tannins always exhibited a higher mean degree of polymerization as compared to the internal cell fraction, which had a constant mDP. The mDP of cell wall tannins also tended to increase at the end of maturation. Our results suggest tannin polymerization near the cell wall but an aggregation in the vacuole during growth. The tannin composition was typical of skins, and small differences were noted between the two cell parts. Surprisingly, epigallocatechin-3-gallate was also detected, although in a very small amount. Epicatechin was present in significant proportions in both fractions, especially as an extension subunit, while epigallocatechin was likewise abundant, also as a terminal subunit. Last, procyanidin composition and organization seemed to be characteristic of the Cabernet Sauvignon variety.

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