From flavanols biosynthesis to wine tannins: what place for grape seeds?
Langue
EN
Article de revue
Ce document a été publié dans
Journal of Agricultural and Food Chemistry. 2019, vol. 67, n° 5, p. 1325-1343
Résumé en anglais
Phenolic compounds are among the most important quality factors of wines. They contribute to the organoleptic characteristics of wine such as color, astringency, and bitterness. Although tannins found in wine can come from ...Lire la suite >
Phenolic compounds are among the most important quality factors of wines. They contribute to the organoleptic characteristics of wine such as color, astringency, and bitterness. Although tannins found in wine can come from microbial and oak sources, the main sources of polyphenols are grape skins and seeds. Since the 1960s, this subject has been widely studied by a large number of researchers covering different types of wine, climate conditions, growing practices, and grape varieties. As these works have been conducted under different conditions, the data collected can be conflicting. Moreover, even though the biosynthesis of the major proanthocyanidins units (+)-catechin and (-)-epicatechin is well-known, the mechanism of their polymerization remains unexplained. This is why the question remains: what factors influence the biosynthesis, the quantity, and the distribution of tannins in grape seeds and how can winemaking processes impact the extractability of seed tannins in wine?< Réduire
Mots clés
Composé phénolique
Qualité organoleptique
Vin
Vitis Vinifera
Mots clés en anglais
Grape
Phenolic Metabolism
Proanthocyanidin
Seed
Tannin
Wine
Vitis Vinifera
Unités de recherche