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Sound / Bound-anthocyanin fraction in Pinot Noir

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Title
Bound-anthocyanin fraction in Pinot Noir
Creator
Thorngate, John H
Date Created and/or Issued
1992
Publication Information
American Society for Enology and Viticulture
Contributing Institution
Sonoma County Library
Collection
Wine and Viticulture Conference and Workshop Presentations
Rights Information
Copyrighted. Rights are owned by the American Society for Enology and Viticulture. The Sonoma County Library makes no assertions as to ownership of any original copyrights to digitized work and can claim only physical ownership of the work(s) described in these records. However, these materials are intended for Personal or Research use only. Any other kind of use, including, but not limited to commercial or scholarly publication in any medium or format, public exhibition, or use online or in a web site, may be subject to additional restrictions including but not limited to the copyrights held by parties other than the Library. USERS ARE SOLELY RESPONSIBLE for determining the existence of such rights and for obtaining any permissions and/or paying associated fees necessary for the proposed use. Preferred credit line is: Courtesy, the Sonoma County Library. Please see <a href='https://sonomalibrary.org/locations/sonoma-county-history-and-genealogy-library/order-photo' target='_blank' rel='noopener noreferrer'>additional reproduction and reuse information</a>
Description
The seeds of Pinot noir (Pn) and Cabernet Sauvignon (CS) were analyzed by HPLC for monomeric and polymeric polyphenol ( tannin) content. The Pn and CS seeds had similar concentrations of polymeric polyphenols, but the Pn seeds had an order of magnitude higher concentration of the monomeric flavan-3-ols. Pn and CS wines were fermented with and without the addition of total grape seed tannin. The Pn control wine contained no polymeric polyphenols, while the tannin-added treatment wine contained polymeric material which was not bound to anthocyanin as determined by absorbance at 520 nm. Instead, the 520 nm absorbance in the Pn wine was confined to a broad peak in the non-polymeric region. Both treatment and control CS wines contained non-polymeric and polymeric fractions with absorbance at 520 nm. We hypothesize that this is due to competitive binding to the anthocyanins of the monomers in preference to the polymers in Pn.
Type
sound
Format
conference proceedings
lectures
Identifier
9895b3a0-77b0-4c07-a324-f097e63a4a16
https://digital.sonomalibrary.org/documents/detail/504058
https://images.quartexcollections.com/sonomalibrary/thumbnails/preview/9895b3a0-77b0-4c07-a324-f097e63a4a16
cstr_aud_000051
Language
English
Subject
Wine and wine making--Chemistry
Analytical chemistry
Relation
Wine and Viticulture Conference and Workshop Presentations

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