Factors affecting skin tannin extractability in ripening grapes.

摘要: The acetone-extractable (70% v/v) skin tannin content of Vitis vinifera L. cv. Cabernet Sauvignon grapes was found to increase during late-stage ripening. Conversely, determined following ethanol extraction (10, 20, and 50% did not consistently reflect this trend. results indicated that a fraction became less extractable in aqueous Skin cell walls were observed become more porous ripening, which may facilitate the sequestering as an adsorbed within walls. For extracts, molecular mass increased with advancing ripeness, even when constant, but effect negligible acetone extracts. Reconstitution experiments isolated wall material selectivity adsorption by changed concentration increased. Tannin concentration, mass, porosity are discussed factors influence extractability.