WINETECH Technical Yearbook 2020

fera varieties and their composition in respective wines. American Journal of Enology and Viticulture . 51, 4, 397-403. Downey, M.O., Harvey, J.S. & Robinson, M. 2003. Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development. Australian Journal of Grape and Wine Research 9, 1, 15-27. Downey, M.O., Harvey, J.S. & Robinson, S.P. 2004. The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes. Australian Journal of Grape and Wine Research 10, 55-73. Escribano-Bailón, M. T., Guerra, M. T., Rivas-Gonzalo, J. C., Santos-Buelga, C. 1995. Proanthocyanidins in skins from different grape varieties. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 200 (3), 221-224. doi : 10.1007/BF01190499 Fujita, A., Soma, N., Goto-Yamamoto, N., Mizuno, A., Kiso, K., et al . 2007. Effect of shading on proanthocyanidin biosynthesis

in the grape berry. Japan. The Journal of the American Society for Horticultural Science 76, 112-119. doi: 10.2503/ jjshs.76.112 Jordão, A.M., Ricardo-da-Silva, J.M. & Laureano, O. 2001. Evolution of catechins and oligomeric procyanidins during grape maturation of Castelão Franc ẽ s and Touriga Francesca. American Journal of Enology and Viticulture 52, 3, 230-234. Kennedy, J.A. & Jones, G.P. 2001. Analysis of proanthocyanidin cleavage products following acid-catalyses in the presence of excess phloroglucinol. Journal of Agricultural and Food Chemistry 49, 1740-1746. Kennedy, J.A. & Taylor, A.W. 2003. Analysis of proanthocyanidins by high performance gel permeation chromatography. Journal of Chromatography A 995, 99-107. Monagas, M. , Gomez-Cordoves, C. , Bartolome, B., Laureano, O. & Ricardo-da- Silva, J.M. 2003. Monomeric, oligomeric,

and polymeric flavan-3-ol composition of wines and grapes from Vitis Vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon. Journal of Agricultural and Food Chemistry 51, 6475-6481. Obreque-Sl ier , E. , Pena-Neira, A. , Lopez-Sol is, R. , Zamora-Marin, F. , Ricardo-da Silva, J.M. & Laureano, O. 2010. Comparative study of the phenolic composition of seeds and skins from Carmenere and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening. Journal of Agricultural and Food Chemistry 58, 35913599. Prieur, C., Rigaud, J., Cheynier, V. & Moutounet, M. 1994. Oligomeric and polymeric procyanidins from grape seeds. Phytochemistry 36, 781-784. Ricardo-da-Silva, J.M., Belchior, A.P., Spranger, M.I. & Bourzeix, M., 1992a. Oligomeric procyanidins of three grapevine varieties and wines from Portugal. Sciences des aliments 12, 223-237.

Romeyer, F.M., Macheix, J.J. & Sapis, J.C. 1986. Changes and importance of oligomeric procyanidins during maturation of grape seeds. Phytochemistry 25, 1, 219- 221. Souquet, J.M., Cheynier, V., Brossaud, F. & Moutounet, M. 1996. Polymeric proanthocyanidins from grape skins. Phytochemistry 43, 509-512. Sun, B.S., Pinto, T., Leandro, M.C., Ricardo-da-Si lva, J.M. & Spranger, M.I. 1999. Transfer of catechins and proanthocyanidins from solid parts of the grape cluster into wine. American Journal of Enology and Viticulture 50, 179-184.

For more information, contact Erna Blancquaert at ewitbooi@sun.ac.za.

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