Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile.
J Agric Food Chem. 2010 Mar 24;58(6):3591-9. doi: 10.1021/jf904314u.
The phenolic composition of skins and seeds from Vitis vinifera L. cv. Carménère and Cabernet Sauvignon grapes during ripening was evaluated by high-performance liquid chromatography-diode array detection and spectrophotometric analysis. As compared to Cabernet Sauvignon grape skins, Carménère grape skins presented higher contents of total anthocyanins, monomeric flavan-3-ols, and total flavonoids, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, and a higher color intensity. As compared to Cabernet Sauvignon grape seeds, Carménère grape seeds presented a lower content of monomeric flavan-3-ols, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, a lower content of (+)-catechin, and higher contents of (-)-epicatechin, epicatechin-3-O-gallate, gallic acid, and dimeric procyanidins esterified with gallic acid. Altogether, we conclude that Carménère grapes present a differential composition and evolution of phenolic compounds when compared to Cabernet Sauvignon grapes.
采用高效液相色谱-二极管阵列检测和分光光度分析方法评价了赤霞珠（Cabernet Sauvignon）和佳美娜（Carménère）葡萄果皮和种子在成熟过程中的酚类组成。与赤霞珠葡萄皮相比，佳美娜葡萄皮的总花色苷、单体黄烷-3-醇和总类黄酮含量更高，平均聚合度更高，酰化度更高，黄烷醇级分的平均分子量更高，颜色强度更高。与赤霞珠葡萄种子相比，佳美娜葡萄种子的单体黄烷-3-醇含量较低，平均聚合度较高，酰化度较高，黄烷醇级分的平均分子量较高，（+）-儿茶素含量较低，而（-）-表儿茶素、表儿茶素-3-O-没食子酸酯、没食子酸和没食子酸酯化的二聚原花青素含量较高。综上所述，与赤霞珠葡萄相比，佳美娜葡萄的酚类化合物组成和演变存在差异。
