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dc.contributor.authorBindon, K.en
dc.contributor.authorMadani, S.en
dc.contributor.authorPendleton, P.en
dc.contributor.authorSmith, P.en
dc.contributor.authorKennedy, J.en
dc.identifier.citationJournal of Agricultural and Food Chemistry, 2014; 62(5):1130-1141en
dc.description.abstractThe acetone-extractable (70% v/v) skin tannin content of Vitis vinifera L. cv. Cabernet Sauvignon grapes was found to increase during late-stage ripening. Conversely, skin tannin content determined following ethanol extraction (10, 20, and 50% v/v) did not consistently reflect this trend. The results indicated that a fraction of tannin became less extractable in aqueous ethanol during ripening. Skin cell walls were observed to become more porous during ripening, which may facilitate the sequestering of tannin as an adsorbed fraction within cell walls. For ethanol extracts, tannin molecular mass increased with advancing ripeness, even when extractable tannin content was constant, but this effect was negligible in acetone extracts. Reconstitution experiments with isolated skin tannin and cell wall material indicated that the selectivity of tannin adsorption by cell walls changed as tannin concentration increased. Tannin concentration, tannin molecular mass, and cell wall porosity are discussed as factors that may influence skin tannin extractability.en
dc.description.statementofresponsibilityKeren A. Bindon, S. Hadi Madani, Phillip Pendleton, Paul A. Smith, and James A. Kennedyen
dc.publisherAmerican Chemical Societyen
dc.rights© 2014 American Chemical Societyen
dc.subjecttannin; anthocyanin; adsorption; ripening; skin; cell wall; porosity; BET; microscopy; molecular mass; gel permeation chromatographyen
dc.titleFactors affecting skin tannin extractability in ripening grapesen
dc.typeJournal articleen
dc.identifier.orcidPendleton, P. [0000-0003-1031-8170]en
Appears in Collections:Agriculture, Food and Wine publications

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