{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["12(1)"],"submitter":["VanderWeide J"],"pubmed_abstract":["In cool-climate viticulture, the short growing season can influence grape seed maturation by reducing the apparent oxidation of flavan-3-ol monomers and associated increase in seed browning. A reduction in seed maturation increases the potential extraction of flavan-3-ol monomers into wine during maceration operations, heightening bitterness. Here, we carried out a 2 × 2 factorial experiment to test the ability of freezing and heating treatments to advance maturation (decrease flavan-3-ol, improve browning) of (Vitis vinifera L.) Pinot noir and Cabernet Sauvignon seeds over a 24-h incubation period. Only freezing significantly increased seed browning in both cultivars. Subsequent correlations with seed flavan-3-ol monomer concentrations suggest that freezing enhanced the oxidation of these compounds. Interestingly, natural ripening and freezing reduced galloylated flavan-3-ol monomers to a greater extent than non-galloylated ones. This study provides new information regarding the susceptibility of flavan-3-ol monomers to freezing and heating, and also suggests that freezing can advance the maturation the seeds of under-ripe red vinifera grapes."],"journal":["Scientific reports"],"pagination":["3838"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC8907288"],"repository":["biostudies-literature"],"pubmed_title":["Influence of freezing and heating conditions on grape seed flavan-3-ol extractability, oxidation, and galloylation pattern."],"pmcid":["PMC8907288"],"pubmed_authors":["Rustioni L","Del Zozzo F","Kennedy JA","VanderWeide J","Peterlunger E","Nasrollahiazar E","Sabbatini P"],"additional_accession":[]},"is_claimable":false,"name":"Influence of freezing and heating conditions on grape seed flavan-3-ol extractability, oxidation, and galloylation pattern.","description":"In cool-climate viticulture, the short growing season can influence grape seed maturation by reducing the apparent oxidation of flavan-3-ol monomers and associated increase in seed browning. A reduction in seed maturation increases the potential extraction of flavan-3-ol monomers into wine during maceration operations, heightening bitterness. Here, we carried out a 2 × 2 factorial experiment to test the ability of freezing and heating treatments to advance maturation (decrease flavan-3-ol, improve browning) of (Vitis vinifera L.) Pinot noir and Cabernet Sauvignon seeds over a 24-h incubation period. Only freezing significantly increased seed browning in both cultivars. Subsequent correlations with seed flavan-3-ol monomer concentrations suggest that freezing enhanced the oxidation of these compounds. Interestingly, natural ripening and freezing reduced galloylated flavan-3-ol monomers to a greater extent than non-galloylated ones. This study provides new information regarding the susceptibility of flavan-3-ol monomers to freezing and heating, and also suggests that freezing can advance the maturation the seeds of under-ripe red vinifera grapes.","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Mar","modification":"2025-04-21T15:42:44.521Z","creation":"2025-04-21T15:42:44.521Z"},"accession":"S-EPMC8907288","cross_references":{"pubmed":["35264734"],"doi":["10.1038/s41598-022-07925-7"]}}