title: Influence of berry ripeness on accumulation, composition and extractability of skin and seed flavonoids in cv. Sangiovese (Vitis vinifera L.).
abstract: BACKGROUND
  The anthocyanin and tannin concentration and composition of Vitis vinifera L. cv. Sangiovese berries were investigated from post-veraison to harvest. Exhaustive extraction with methanol and acetone was performed to determine the total flavonoid concentration, while a model hydroalcoholic solution was used to prepare extracts representing the winemaking process. The aim of this study was to improve the knowledge of the phenolic maturity of Sangiovese grape.
  
  
  RESULTS
  The total anthocyanin concentration increased during ripening, but the quantity of extractable anthocyanins increased more rapidly than the total. The total skin tannin concentration declined from post-veraison to harvest, whereas the extractable portion increased, with little difference in the composition of the fractions. Both the total and extractable seed tannin concentration diminished rapidly just after veraison, and only small fluctuations were detected until harvest.
  
  
  CONCLUSIONS
  These results indicate that the extractability of anthocyanins and skin tannins increases during ripening, whereas there is no clear trend for seed tannins during the same period. This is the first survey to study the behavior of phenolic compounds during different steps of ripening of Sangiovese grape. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy.
authors.forename: Gianluca
authors.initials: G
authors.lastname: Allegro
authors.affiliation: Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy.
authors.forename: Chiara
authors.initials: C
authors.lastname: Pastore
authors.affiliation: Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy.
authors.forename: Gabriele
authors.initials: G
authors.lastname: Valentini
authors.affiliation: Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy.
authors.forename: Enrico
authors.initials: E
authors.lastname: Muzzi
authors.affiliation: Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy.
authors.forename: Ilaria
authors.identifier: http://orcid.org/0000-0002-1055-4539
authors.initials: I
authors.lastname: Filippetti
mesh_terms: D000096:Acetone / Q000737:chemistry; D000069599:Crop Production; D018556:Crops, Agricultural / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D005419:Flavonoids / Q000032:analysis* / Q000096:biosynthesis / Q000191:economics / Q000302:isolation & purification; D005525:Food-Processing Industry / Q000191:economics; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D007220:Industrial Waste / Q000032:analysis / Q000191:economics; D007558:Italy; D000432:Methanol / Q000737:chemistry; D019441:Plant Epidermis / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification; D012621:Seasons; D012639:Seeds / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D012995:Solubility; D012997:Solvents / Q000737:chemistry; D013634:Tannins / Q000032:analysis / Q000096:biosynthesis / Q000302:isolation & purification; D027843:Vitis / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D014920:Wine / Q000032:analysis
chemical_list: D005419:Flavonoids; D007220:Industrial Waste; D010936:Plant Extracts; D012997:Solvents; D013634:Tannins; D000096:Acetone; D000432:Methanol
keywords: anthocyanin; grape; hydroalcoholic solution; ripening; tannin