Dissecting Seed Proanthocyandin Composition and Accumulation under Different Berry Ripening Process in Wine Grapes

Grape berry proanthocyandin (PA) mainly exists in the skin and seeds. Its content composition determine intensity of bitterness astringency. Affected by global warming, world’s wine-producing regions, particular dry-hot regions such as western China, are facing problem unsynchronized ripening seed ripening. Therefore, it is urgent to understand influence progression on accumulation PA, ultimately providing strategies for grape harvest decisions. In this paper, Vitis vinfera L. cv. Cabernet sauvignon Marselan grapes from four sub-regions with different maturation processes were used experimental materials study changes soluble insoluble PA contents well differences their mean degree polymers (mDP) The results showed that compared ‘Cabernet sauvignon’ seeds, mDP higher ‘Marselan’ Both varieties berry, fastest sugar accumulation, had relatively high seeds a (-)-epigallocatechin-3-gallate (-)-epicatechin units. contrast, YQ vineyard exhibited slowest speed among studied vineyards, highest lowest proportion units when commercially harvested. According results, suggested faster process would bring about levels composition, which not conducive formation good-tasting tannins.