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J Agric Food Chem. 2009 Nov 25;57(22):10798-803. doi: 10.1021/jf903465p.

Grape skin and seed proanthocyanidins from Monastrell x Syrah grapes.

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Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain.


In this study, the grape skin and seed proanthocyanidin profiles from Monastrell x Syrah grape (Vitis vinifera L.) crosses were determined. Concentration and compositional information in extracts was determined by reversed-phase HPLC after acid-catalyzed cleavage in the presence of excess phloroglucinol. In general, the proanthocyanidin compositions of crosses were qualitatively similar to those of Monastrell and Syrah, but, quantitatively, differences were observed. Consistent with transgressive segregation, the proanthocyanidin concentration in some crosses exceeded that in either parent. To the best of the authors' knowledge, this is the first study to provide information on the inheritance of proanthocyanidin features from V. vinifera cultivars. The overall objective of this study is to develop new varieties that are well-adapted to our agro-ecological conditions, as Monastrell is, and with a proanthocyanidin profile that will result in high-quality wines.

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