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Titre
Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach
Autor(es)
Sujet
Grape seeds
Hyperspectral image
Proanthocyanidins
HPLC-MS
Phloroglucinolysis
Fecha de publicación
2016
Resumen
[EN] Grape seeds were collected in ten different dates and classified in seven groups according to their individual hyperspectral imaging characteristics.
Proanthocyanidin composition was studied using HPLC-MS for oligomers and acid catalyzed cleavage for polymers characterization. The combination of both analysis provided a complete description of the flavanols. Chemometric analysis was performed to summarize the analytical results. None of the considered variables presented statistical differences among all groups. From one to five groups were found for each variable, while three was the most frequent value, consequently three putative stages might be considered the real number of different analytical stages since it is the number of statistically significant groups for the majority of the compounds. This classification could be considered as the first step to optimize the use of seeds in winemaking to minimize the gap between sugar and phenolic maturities, consequence of the global climate change, mainly observed in warm climate.
URI
ISSN
0039-9140
DOI
10.1016/j.talanta.2016.07.064
Versión del editor
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- GIP. Artículos [86]