Fractionation and determination of oligomeric procyanidins from grapes and wines: Relationship with wine quality [Fractionnement et dosage des procyanidines oligomeres des raisins et des vins: Relation avec la qualité des vins]

• Type: Article in International Scientific Journal
• Date: 1997

Authors

Saint Cricq De Gaulejac, N (Author) Other; Victor de Freitas (Author) FCUP; Glories, Y (Author) Other; Bourgeois, G (Author) Other; Vivas, N (Author) Other

Journal

Title: Sciences des Aliments

Vol. 18

Pages: 59-76

ISSN: 0240-8813

Publisher: LAVOISIER

Indexing

Scopus - 6 Citations

Other information

Authenticus ID: P-007-AZ1

Abstract (EN): Six samples of grapes and their corresponding monovariety wines were analysed and their procyanidin contents were determined. Two varieties, merlot noir and cabernet sauvignon, which are the most used and representative of the Bordeaux vineyard, were selected. First, a method to separate the phenolic constituents of the skins, seeds and wine was developed, using low pressure liquid chromatography. The relative procyanidin composition was then precisely determined by HPLC and identified by mass spectrometry, in order to verify if the procyanidin content can participate in the characterization of these two varieties. In fact, the characteristics due to the terroir were much more important than those of the variety: the "terroir effect" seems to influence the phenolic characterization of red wine more than the "variety effect". From these observations, terroirs which are better suited for production of quality wine can be identified.

Language: French

Type (Professor's evaluation): Scientific