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JOURNAL OF
FOOD COMPOSITION
AND ANALYSIS
Journal of Food Composition and Analysis 19 (2006) 687–693
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Original Article

Phenolic compounds in skins and seeds of ten grape Vitis vinifera

varieties grown in a warm climate
R. Rodrı́guez Montealegre, R. Romero Peces, J.L. Chacón Vozmediano, J. Martı́nez
Gascueña, E. Garcı́a Romero
Instituto de la Vid y del Vino de Castilla-La Mancha, 13700 Tomelloso, Ciudad Real, Spain
Received 17 January 2005; received in revised form 19 May 2005; accepted 29 May 2005

Abstract

This study employed high performance liquid chromatography (HPLC) to analyse non-anthocyanin phenols present in the skins
and seeds of 70 grape samples belonging to 10 cultivars. Grape skins contained tartaric esters of hydroxycinnamic acids (6–45 mg/kg
of grape), monomeric and dimeric flavan-3-ols (9–96 mg/kg) and flavonols (25–197 mg/kg). The seed constituents comprised almost
exclusively flavan-3-ols with concentration ranges of 330–1390 mg/kg. Certain varietal differences were observed, although other
important factors have to be taken into account such as the degree of ripeness or berry size. The differences with respect to the
results reported by other authors in relation to relative concentrations of procyanidins were attributable to climatic differences in the
areas where the different studies were performed, in our case with very hot summers.
r 2005 Elsevier Inc. All rights reserved.

Keywords: Grapes; Phenolic compounds; Seeds; Skins; Vitis vinifera

1. Introduction kaempferol, isorhamnetin and their glycosides), which

Polyphenolic compounds play an important role in
the quality of grapes and wines. These constituents can
be divided into two groups: non-flavonoid (hydroxy-
benzoic and hydroxycinnamic acids and stilbenes) and
flavonoid compounds (anthocyanins, flavan-3-ols and
flavonols). Anthocyanins are a family of polyphenols
that are directly responsible for colour in grapes and
young wines. Flavan-3-ols (monomeric cathechins and
proanthocyanidins) are another large family of poly-
phenolic compounds, which are mainly responsible for
the astringency, bitterness and structure of wines
(Singleton and Essau, 1969; Gawel, 1998). The last
group of flavonoids are flavonols (quercetin, myricetin,
Corresponding author. Tel.: +34 926 508 060;
fax: +34 926 512 610.
E-mail address: egarcia@ivicam.com (E. Garcı́a Romero).
seem to contribute to bitterness.
In grape berries, phenolic compounds are present
mainly in skins and seeds. Flavonols are the most
abundant phenolic compounds in grape skins, while
grape seeds are rich in flavan-3-ol (Cheynier and
Rigaud, 1986; Souquet et al., 2000). The concentration
of phenolic compounds in grapes depends on the variety
of grapevine and is influenced by viticultural and
environmental factors (Broussaud et al., 1999; Cheynier
et al., 1998; Ojeda et al., 2002).
Phenolic compounds of wine have attracted much
interest due to their antioxidant properties and their
potentially beneficial effects for human health (Shir-
kande, 2000). For this reason, grape seed extract has
become popular in recent years as a nutritional
supplement (Waterhouse et al., 2000).
These compounds are also responsible for browning
reactions in grapes and wine (Macheix et al., 1991) and
different reactions with anthocyanins that lead to the

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doi:10.1016/j.jfca.2005.05.003
 ARTICLE IN PRESS
688 R. Rodrı´guez Montealegre et al. / Journal of Food Composition and Analysis 19 (2006) 687–693
stabilization of colour in red wines. Anthocyanins may
react with flavonols to produce more stable pigments,
either directly (Francia-Aricha et al., 1997) or by means
of different aldehydes (e.g. acetaldehyde, propionalde-
hyde) (Pisarra et al., 2003).
Lastly, polyphenols, particularly certain phenolic
acids and flavonols, participate in the phenomenon of
copigmentation. For this reason, anthocyanins display
far greater colour than would be expected from their
concentration (Boulton, 2001).
Therefore, the colour of red wines and its evolution
depend not only on the concentration of anthocyanins;
the concentration of the other non-coloured polyphe-
nols is equally important. Consequently, the co-fermen-
tation of red grapes of different cultivars has been
proposed when any of the grapes do not present a good
balance between the concentrations of anthocyanins and
other polyphenols (Boulton, 2001). This may also apply
to the co-fermentation of red grape varieties with white
grapes that contribute these polyphenolic compounds
(Gigliotti et al., 1985).
White grape must is not usually fermented with the
skins of the grapes, hence until now the phenolic
composition of grapes from white cultivars has been
the object of fewer studies than that of red grape
cultivars in which grape skins have a great impact on
wine quality. This paper studies the phenolic composi-
tion of the skins and seeds of six white grape varieties,
and compares them with those of four varieties of red
grapes, all widely grown and of recognized prestige.
2. Materials and methods
We took 2.5 kg of grapes (approx. 0.5 kg at
random
5 grapevines) of 26 samples of six white grape
varieties (Chardonnay, Sauvignon blanc, Moscatel de
Grano Menudo—a muscat cultivar, Gewürztraminer,
Riesling and Viogner) and 44 of four red grape varieties
(Cencibel, Cabernet Sauvignon, Merlot and Shiraz)
grown in different parts of the region of Castilla-La
Mancha (Spain). All the samples were collected when
the grapes were at technological ripeness, i.e. between
121 and 131 Baumé for white varieties and between 131
and 141 Baumé for red varieties.
2.1. Sample preparation
Around 100 grapes were finger pressed to eliminate
grape pulp. The skins and seeds obtained were washed
three times with Milli-Q water, dried between filter
paper and lyophilized.
The lyophilized samples—2 g for seeds and 4 g for
skins—were ground for 2 min in a blender with 100 mL
methanol/water/formic acid (50:48,5:1,5) and centri-
fuged at 3000g for 10 min. Twenty millitres of the
extracts obtained from the skins were subjected to four
successive extractions with 10 mL each, two with ethyl
acetate and the other two with diethyl ether (Peña-Neira
et al., 2004). The organic extract was concentrated using
a rotary evaporator at a temperature below 35 1C, re-
suspended in 20 mL of mobile phase and filtered.
2.2. HPLC analysis
The analyses were performed using an HPLC Varian
ProStar comprising a ProStar model 240 Pump, a
ProStar model 410 AutoSampler, a ProStar model 330
Photodiode Array Detector and a ProStar model 363
Fluorescence Detector.
Separation was performed on a reversed-phase
Nucleosil C-18 column (250 mm
4.6 mm, 5 mm) at a
temperature of 35 1C. A gradient consisting of solvent A
(water/acetic acid, 97.5/2.5) and solvent B (acetonitrile/
solvent A, 80/20) was applied at a flow rate of 1 mL/min
as follows: 0–44% B from 0 to 50 min, 44–100% B from
50 to 55 min and 100% B isocratic for 5 min.
The different phenolic compounds analysed were
identified according to their order of elution, the
retention times of pure compounds (catechin, epicate-
chin, epicatechin gallate, protocatechuic acid, myricetin
(Sigma, St. Louis, USA), procyanidins B1 and B2,
quercetin, kaempferol and isorhamnetin glucosides
(Extrasynthese, Gemay, France), galic, caffeic, coumaric
and ferulic acid (Merck, Darmstard, Alemania)) and the
characteristics of the UV-Vis spectrum published in
different studies (Cheynier and Rigaud, 1986; Cantos et
al., 2002; Monagas et al., 2003).
The analysis was performed at the characteristic
wavelength of each compound: 275 nm for benzoic acids
and flavan-3-ols, 320 nm for tartaric esters of hydro-
xycinnamic acids and 365 nm for flavonols. However, in
the case of grape skins, flavan-3-ols were quantified by
fluorescence (emission and excitation wavelengths of 280
and 320 nm, respectively) in order to avoid interferences
with the other compounds and to lower the quantifica-
tion limits (Viñas et al., 2000).
Quantification was performed by the external stan-
dard method. Since no commercial standard was
available, the esters of hydroxycinnamic acids were
quantified with respect to the corresponding acids
(caffeic, coumaric and ferulic acid), procyanidins B3
and B4 with respect to procyanidin B1, myricetin
glycosides with respect to myricetin aglycone and
quercetin and kaempferol glycosides with respect to
quercetin and kaempferol glucosides.
2.3. Statistical methods
The test of Student–Newman–Keuls of multiple
comparison of mean values was applied to the results
of concentration of the different phenolics to ascertain
 ARTICLE IN PRESS
R. Rodrı´guez Montealegre et al. / Journal of Food Composition and Analysis 19 (2006) 687–693 689

possible significant differences between the studied
grape varieties. The package SPSS (12.0 version) was
used.
3. Results and discussion
Tables 1–4 show the results (mean value and standard
deviation) obtained for the skins and seeds of the white
and red grape varieties, expressed in mg/kg of fresh
grape. The statistically significant differences found
between the varieties for each compound analysed were
highlighted with different superindexes. Many of the
differences observed between the varieties studied could,
according to González-Paramás et al. (2004), be an
additional factor of variability together with other
factors such as the water deficit of the plant (Ojeda
et al., 2002), degree of grape ripeness (Jordao et al.,
2001) or vegetative vigour of the plant (Peña-Neira
et al., 2004).
3.1. Polyphenols in grape skins
Six compounds were quantified in the group of non-
flavonoid phenolic acids. Protocatechic acid was the
only hydroxybenzoic acid found in grape skins and only
in red grapes. The others belonged to the group of
tartaric esters of caffeic, coumaric and ferulic hydro-
xycinnamic acids (of the latter only the trans isomer was
detected in the skins of white grapes and in small
quantities). The trans isomers presented higher concen-
trations than the cis isomers in all cases. Singleton et al.
(1978) assumed that the trans-configuration of caftaric
and coutaric acids was a natural phenomenon and the
cis-form was the product of UV-induced isomeritation.
The main acid is normally the trans-caftaric acid, except
in the Moscatel de Grano Menudo, Cencibel and Shiraz
varieties, in which the main acid is trans-coutaric. Other
authors consider that the trans-coutaric acid/trans-
caftaric acid ratio may characterize wines according to
their varietal origin (Andrés-Lacueva, 2002). White
grape skins normally contain higher concentrations.
This is the case of trans-caftaric acid, with high
concentrations (30 mg/kg) in Riesling, average concen-
trations (10–20 mg/kg) in Chardonnay, Gewurztrami-
ner, Moscatel and Cabernet Sauvignon and low
concentrations (less than 10 mg/kg) in the rest.
As regards the family of flavanols, it was observed
that the main monomer compound in the skins of white
grape varieties was catechin (10–20 mg/kg), followed by
epicatechin (0–10 mg/kg), which in some cases was
below the quantification level. No quantifiable quanti-
ties of procyanidin B2 were found and the concentra-
tions of procyanidins B1 and B3 varied between 12 and
48 mg/kg; concentrations of procyanidin B3 were
slightly higher, with the exception of Gewürztraminer.
It is important to highlight that the skins of the Viogner
variety contained no quantifiable amounts of any of the
monomers and dimers of this group of compounds and
no quantifiable amounts of epicatechin were found in
those of the Riesling variety.
The concentrations of flavan-3-ol in red grape skins
were of the same order as those in white grape skins;
these findings coincide with those reported by other

Table 1
Polyphenolic compounds (mg/kg of fresh grape) in the skins of white grape varieties (mean value7SD)

Chardonnay Sauvignon Moscatel Gewürztraminer Riesling Viogner

(n ¼ 10) Blanc (n ¼ 6) (n ¼ 4) (n ¼ 2) (n ¼ 2) (n ¼ 2)

cis-Caftaric 0.8570.561 0.3970.170 0.6270.213 0.7070.222 1.370.50 Traces

trans-Caftaric 20721.4 5.272.93 1473.7 1375.5 31716.4 2.471.22
cis-Coutaric 2.9a70.96 2.5a71.42 5.9b71.63 2.1a70.29 2.5a70.75 1.6a70.51
trans-Coutaric 7.9a74.34 4.9a73.36 18b75.26 6.1a71.75 7.0a73.75 1.9a70.91
trans-Fertaric 1.171.55 0.3070.091 0.6170.174 0.8770.082 2.670.79 Traces
Catechin 23b76.0 9.5a73.22 16a.b75.9 19a.b76.5 14a.b72.2 Traces
Epicatechin 5.8a.b72.48 3.4a70.27 2.6a70.00 8.3b70.55 Traces Traces
Procyanidin B3 37716.3 2578.2 2376.4 2174.4 2976.1 Traces
Procyanidin B1 23729.7 16712.2 21713.9 4876.2 1271.6 Traces
Quercetin glucuronide 25a716.1 12a73.9 54b77.0 17a78.4 30a71.5 67b720.3
Quercetin glucoside 17a77.4 8.9a73.79 20a78.8 24a70.4 22a73.8 66b712.9
Kaempferol glucoside 8.4a75.09 2.0a70.97 17b77.9 6.7a71.44 2.9a71.61 26c70.3
Isorhamnetin glucoside 0.4870.001 0.78a70.232 0.72a70.360 2.3b70.46 Traces Traces
Total hydroxycinnamates 33721.9 1374.7 3876.6 2275.8 45716.9 5.871.89
Total monomers flavan-3-ol 2876.5 1273.2 1975.9 2876.5 1472.2 9.770.00
Total dimers flavan-3-ol 60734.9 41714.7 44715.3 6977.6 4176.3 Traces
Total flavan-3-ols 89734.5 54715.0 63716.4 97710.0 5576.7 9.770.00
Total flavonols 53718.5 2575.6 98714.0 5078.6 5674.4 170724

Different superindexes a,b,c on the same line indicate statistically significant differences in the content of the compound among the different varieties
according to the Student–Newman–Keuls test (Po0.05).
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Table 2
Polyphenolic compounds (mg/kg of fresh grape) in the skins of red grape varieties (mean value7SD)

Cencibel (n ¼ 12) Cabernet Sauvignon (n ¼ 12) Merlot (n ¼ 13) Shiraz (n ¼ 7)

Protocatechic acid 1.5a70.51 2.4b71.15 1.7a.b70.63 2.4b71.75

cis-Caftaric 0.2570.081 0.4470.241 0.4670.174 0.1770.053
trans-Caftaric 5.7a72.51 9.5b73.71 7.0a.b73.77 4.9a71.04
cis-Coutaric 2.7c71.07 2.0b70.54 0.94a70.523 1.5a.b70.48
trans-Coutaric 10c74.1 5.8b71.77 3.2a71.94 6.1b71.69
Catechin 2279.6 1777.7 25717.9 8.573.94
Epicatechin 8.473.78 6.273.71 13710.2 6.974.8
Procyanidin B3 39711.1 2779.3 35716.5 1674.3
Procyanidin B1 22b79.4 12a.b76.8 21b713.9 8.4a73.76
Procyanidin B2 1.5a.b70.67 0.99a70.641 2.2b71.46 0.75a70.214
Myricetin glucuronide 10b72.7 10b73.2 5.8a72.53 7.3a73.01
Myricetin glucoside 26b711.4 22b75.2 13a75.7 21b79.2
Quercetin glucuronide 29a719.1 59b731.8 43a.b718.9 35a78.0
Quercetin glucoside 32b717.3 48a.b720.4 31a713.5 55b714.2
Quercetin glucosylxyloside 12a74.0 12a73.1 9.0a73.45 18b78.6
Kaempferol glucoside 1478.9 1375.4 8.072.93 1378.3
Isorhamnetin glucoside 1170.4 2875.9 1775.7 48722.1
Total hydroxycinnamates 1974.9 1874.2 1274.3 1372.0
Total monomers flavan-3-ol 30710.4 2378.6 38720.6 1576.2
Total dimers flavan-3-ol 63714.6 40711.6 58721.6 2575.7
Total flavan-3-ols 92.83717.86 63.03714.38 96.28729.85 40.7778.42
Total flavonols 130730 190739 130725 200731

Different superindexes a,b,c on the same line indicate statistically significant differences in the content of the compound among the different varieties
according to the Student–Newman–Keuls test (Po0.05).

Table 3
Polyphenolic compounds (mg/kg of fresh grape) in the seeds of white grape varieties (mean value7SD)

Chardonnay Sauvignon Moscatel Gewurztraminer Riesling Viogner

(n ¼ 10) blanc (n ¼ 6) (n ¼ 4) (n ¼ 2) (n ¼ 2) (n ¼ 2)

Protocatechic acid 4.871.64 4.471.10 3.672.23 6.071.37 Traces Traces

Procyanidin B3 52716.4 52714.2 39712.7 5672.3 4375.9 51712.1
Procyanidin B1 380a.b775 250a783 330a.b793 460b731 620c7176 200a742
Procyanidin B4 71720.5 54727 40713.6 7077.7 95722.7 53710.4
Procyanidin B2 33b75.8 19a73.0 15a75.1 22a70.8 33b73.9 19a70.9
Catechin 3907166 2007148 3507135 50076 4007196 12075
Epicatechin 3107122 130768 120772 15071 160776 11075
Epicatechin gallate 39725.0 27715.6 67743.4 66724.2 42730.5 1374.9
Total mon. flavan-3-ol 7307207 3507164 5307159 720725 6007212 24079
Total dimers flavan-3-ol 540780 370788 420795 610732 7907178 330745
Total flavan-3-ols 12707223 7307186 9507185 1340740 13907278 560746
No. of seeds/berry 1.770.20 1.570.13 2.071.00 2.0070.08 1.870.09 1.970.28
Weight (g)/berry 0.870.13 1.070.19 1.070.36 1.070.16 0.870.16 0.970.28

Different superindexes a,b,c on the same line indicate statistically significant differences in the content of the compound among the different varieties
according to the Student–Newman–Keuls test (Po0.05).

authors (Cheynier et al., 1998; Peña-Neira et al., 2004;
De Freitas et al., 2000). In the case of the dimers, the
concentration of procyanidin B3 was slightly higher and
with similar concentrations to those found in white
grape skins. Moreover, small amounts of procyanidin
B2 were quantified in red grape skins.
Only glycosides were quantified in the group of
flavonols. No flavonol aglycones present in wine as a
consequence of progressive hydrolysis of same were
detected.
The total contents of these compounds in white
grape skins was lower than in red grape skins, ranging
from 25 mg/kg in Sauvignon Blanc to 97 mg/kg in
Moscatel, with the exception of the Viogner variety in
which this was 166 mg/kg. This was mainly because
myricetin glucuronide and glucoside and quercetin
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Table 4
Polyphenolic compounds (mg/kg of fresh grape) in the seeds of red grape varieties (mean value7SD)

Cencibel (n ¼ 12) Cabernet Sauvignon (n ¼ 12) Merlot (n ¼ 13) Shiraz (n ¼ 7)

Gallic acid 7.3a72.40 9.0b71.50 9.8b72.12 6.8a71.35

Protocatechuic acid 3.3a71.30 7.1b71.93 8.7b72.04 6.2b71.25
Procyanidin B3 43a77.6 50a.b722.2 64b712.3 55a.b717.5
Procyanidin B1 74a740.4 150b754 170b760 100a713
Procyanidin B4 39a712.2 57b79.8 80c719.7 33a74.6
Procyanidin B2 21a75.4 41b74.4 37b77.0 23a71.1
Catechin 82a762.6 270b780 240b798 120a719
Epicatechin 60a733.2 130b725 210c772 130b734
Epicatechin gallate 13a77.1 25a77.8 70b741.1 32a711.8
Total monomers flavan-3-ol 150771 430785 5207128 280741
Total dimers flavan-3-ol 180743 300759 350765 210722
Total flavan-3-ols 330783 7207103 8707144 500746
No. of seeds/berry 2.070.61 1.670.10 1.670.24 1.770.17
Weight (g)/berry 1.470.44 0.870.12 0.870.18 1.070.27

Different superindexes a,b,c on the same line indicate statistically significant differences in the content of the compound among the different varieties
according to the Student–Newman–Keuls test (Po0.05).

glucosylxyloside appear in red grape skins but are
not present in white grape skins. Isorhamnetin glucoside
is also found in very low concentrations in white
grape skins, in most cases below the quantification
level. Different authors have shown that myricetin
and isorhamnetin glycosides are specific to red grape
varieties (Cheynier and Rigaud, 1986).
The main glycosides in the skins of white grapes were
quercetin glycosides, normally glucuronide, notably in
the Moscatel and Viogner varieties with 54 and 67 mg/
kg, respectively, the exception being the Gewürztrami-
ner variety in which quercetin glucoside was more
abundant.
Red grape skins also presented noteworthy levels of
quercetin glycosides, the main glycosides being glucoside
in Cencibel and Shiraz and glucuronide in Cabernet
Sauvignon and Merlot.
3.2. Polyphenols in grape seeds
Tables 3 and 4 show that the phenolic content of the
seeds consisted almost exclusively of flavan-3-ols. Low
concentrations of protocatechic and galic acid were also
obtained in red grape seeds.
The total concentrations of flavanols in seeds were
higher than those in skins; this coincides with the
findings described previously by other authors (Cheynier
et al., 1998). As reported by Souquet et al. (2000), more
or less significant quantities of epicatechin galate were
found in grape seeds that were not detected in skins.
In general, and as described by other authors
(Guendez et al., 2005), the main compound was
catechin, with the exception of Riesling and Viogner
seeds in which procyanidin B1 was more abundant and
Shiraz seeds in which the main compound was
epicatechin. These results coincide with those reported
by other authors (Kennedy et al., 2000); other red grape
varieties, such as Castelao Francês, Touriga Nacional
and Touriga Francesa, also present this unique char-
acteristic (Jordao et al., 2001; Mateus et al., 2001).
Seeds noteworthy for their high flavanol content were,
in terms of white grape varieties, Riesling, Gewürztra-
miner (as reported by Revilla et al., 1995) and
Chardonnay; as regards red grape varieties, Cabernet
Sauvignon and Merlot grape seeds presented the highest
flavanol contents.
As can be observed, the amounts of flavanols present
in white grape seeds were higher than those in red grape
seeds. However, this result must not be considered in
absolute terms because the white grape samples analysed
in this study were approximately one degree Baumé
lower than red grape samples and it is known that the
concentration of polyphenols in seeds diminishes during
the ripening period (Kennedy et al., 2000).
It must also be borne in mind that berry size indirectly
affects the final concentration of phenolic compounds
contributed by seeds and skins and this size, in addition
to being determined by genetic factors, is hugely
influenced by the water deficit to which the plant is
subjected during its vegetative period (Ojeda et al.,
2002). Consideration must also be given to another
factor: the number of seeds contained in each berry is a
variable that influences the amount of polyphenols
contributed by the berry to the whole of the grape. This
is illustrated in Tables 3 and 4, which present the values
corresponding to the mean number of seeds per berry
and the mean weight of berries in each grape variety.
Finally, we must make a final comment on the results
obtained in this study in terms of the concentrations of
procyanidins. Some authors have reported that the main
procyanidin in grape skins is B1 and B2 in seeds; this
seems to contradict our results. Any quantification
 ARTICLE IN PRESS
692 R. Rodrı´guez Montealegre et al. / Journal of Food Composition and Analysis 19 (2006) 687–693
errors should be ruled out since this quantification was
performed using commercial standards of known purity
for procyanidins B1 and B2. In the case of procyanidins
B3 and B4, certain deviation in the results obtained is
possible, since these were quantified with the response
factor of procyanidin B1 given the lack of commercial
standards. This response factor in the HPLC method
used here varied between 25018 and 33137 area/
concentration units in mg/L for standard procyanidins
B1 and B2, respectively, and therefore a similar
variation would be likely for the response factor of
procyanidins B3 and B4.
Furthermore, the extraction method used in this study
was compared to those employed by De Freitas et al.
(2000) and Mateus et al. (2001). No significant
differences were observed in the concentrations of these
procyanidins in terms of these extracts (we continued to
obtain a higher concentration of PB1 than PB2).
It is very likely that the climate factor was the cause of
this apparent discrepancy. When analysing the results
for grape polyphenols in studies carried out by other
authors in regions with very hot summers such as our
own, we discovered that the main compound found in
Monastrell grape skins from the wine growing region of
Jumilla (Spain), an area with similar weather conditions
to those in our area of study, was procyanidin B3
(Gómez-Plaza et al., 2001); and in seeds of eight red
grape varieties grown in Greece, the main procyanidin
compound in terms of concentration was B1 (Guendez
et al., 2005). In contrast, in areas with less extreme
summers, such as Navarre (Northern Spain) (Monagas
et al., 2003) and Bordeaux (France) (De Freitas et al.,
2000), the main procyanidin in seeds was B2.
4. Conclusions
The phenolic composition of grapes depends on
multiple factors, including climate, degree of ripeness,
berry size and grapevine variety. However, it may be
concluded that the skins and seeds of white grape
varieties present a very similar qualitative and quanti-
tative composition to that of red grape varieties in terms
of non-anthocyanic polyphenols. The only qualitative
difference was observed in the skins of white grape
varieties that lacked the myricetin glycosides present in
the skins of red grape varieties. White grape varieties
must therefore be considered a good source of non-
anthocyanic phenols for their use in co-fermentations
with red grape musts, or as a source of natural
antioxidant compounds of growing industrial impor-
tance.
This study has also shown that Viogner grape skins
have a very unique polyphenolic profile, with relatively
high concentrations of flavonols and very low concen-
trations of other flavonoids and non-flavonoids.
Acknowledgements
The authors would like to express their gratitude to
the Consejeria de Ciencia y Tecnologı́a of the Junta de
Comunidades de Castilla-La Mancha (Project PCC-02-
003) for its financial support.
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