Composition of grape skin proanthocyanidins at different stages of berry development

The composition of grape (Vitis vinifera L. cv. Shiraz) skin proanthocyanid ins has been determined at different stages of berry development. Beginning approximately 3 weeks after fruit set and concluding at commercial ripenes s,, the composition of isolated skin proanthocyanidins was determined using the following analytical techniques: elemental analysis, UV-Vis absorption spectroscopy, reversed-phase HPLC after acid-catalysis in the presence of excess phloroglucinol, gel permeation chromatography, electrospray ionizati on mass spectrometry (ESI-MS), and C-13 NMR. On the basis of these analyses , berry development was correlated with an increase in proanthocyanidin mea n degree of polymerization, an increase in the proportion of (-)-epigalloca techin extension subunits, and increases in the level of anthocyanins assoc iated with the proanthocyanidin fraction. Additionally, data acquired from ESI-MS of the isolates following acid-catalysis in the, presence of excess phloroglucinol is consistent with pectin-bound proanthocyanidins.