title: Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach.
abstract: 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.
authors: Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, Salamanca, E 37007 Spain.
authors: Natalia
authors: N
authors: Quijada-Morín
authors: Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, Salamanca, E 37007 Spain.
authors: Ignacio
authors: I
authors: García-Estévez
authors: Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla, 41012 Spain.
authors: Julio
authors: J
authors: Nogales-Bueno
authors: Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla, 41012 Spain.
authors: Francisco J
authors: FJ
authors: Rodríguez-Pulido
authors: Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla, 41012 Spain.
authors: Francisco J
authors: FJ
authors: Heredia
authors: Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, Salamanca, E 37007 Spain.
authors: Julián C
authors: JC
authors: Rivas-Gonzalo
authors: Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, Salamanca, E 37007 Spain.
authors: M Teresa
authors: MT
authors: Escribano-Bailón
authors: Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla, 41012 Spain. Electronic address: jmhhierro@us.es.
authors: José Miguel
authors: JM
authors: Hernández-Hierro
mesh_terms: D019342:Acetic Acid / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D013058:Mass Spectrometry; D000432:Methanol / Q000737:chemistry; D010696:Phloroglucinol / Q000737:chemistry; D044945:Proanthocyanidins / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*; D027843:Vitis / Q000737:chemistry*
chemical_list: D044945:Proanthocyanidins; D010696:Phloroglucinol; D019342:Acetic Acid; D000432:Methanol
keywords: Grape seeds; HPLC-MS; Hyperspectral image; Phloroglucinolysis; Proanthocyanidins