Effects of Grape Seed Proanthocyanidins with Different Polymerization Degrees on the Phenolic Compounds and Sensory Quality of Cabernet Sauvignon Wine During Bottle Aging.

Yilan Zhang, Qiuyu Zhang, Junyi Liu, Yunxuan Nan, Xiaoyu Cheng, Yulin Fang, Xiangyu Sun, Junjun Li

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression.Foods (Basel, Switzerland) · 2026
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5 · Who and what money

Authors and funding

8 authors.

Yilan ZhangCollege of Enology, Northwest A&F University, Yangling 712100, China.

Qiuyu ZhangCollege of Enology, Northwest A&F University, Yangling 712100, China.

Junyi LiuCollege of Enology, Northwest A&F University, Yangling 712100, China.

Yunxuan NanCollege of Enology, Northwest A&F University, Yangling 712100, China.ORCID 0009-0007-5221-5707

Xiaoyu ChengCollege of Enology, Northwest A&F University, Yangling 712100, China.

Yulin FangCollege of Enology, Northwest A&F University, Yangling 712100, China.

Xiangyu SunCollege of Enology, Northwest A&F University, Yangling 712100, China.ORCID 0000-0002-3417-9323

Junjun LiCollege of Enology, Northwest A&F University, Yangling 712100, China.

Funding

Northwest A&F University XN2026012051Northwest A&F University XN2026012065Shaanxi Science and Technology Department 2025NC-YBXM-158

6 · The paper itself

Abstract

Wine phenolic composition is strongly influenced by tannin structure, yet how the polymerization degree of exogenous proanthocyanidins modulates wine quality during aging remains unclear. This study investigated the effects of adding grape seed proanthocyanidins (GSP) with different mean degrees of polymerization (mDP 4.63, 3.29, and 1.31) to Cabernet Sauvignon wine by analyzing phenolic compounds, tannin structure, anthocyanin components, CIELAB color parameters, and astringency over 6 months of bottle aging. Low-mDP GSP (rich in galloylated monomers) provided the biggest initial phenolic boost, while high-mDP GSP (dominated by non-galloylated units) sustained tannin enrichment throughout aging. Low-mDP GSP accelerated tannin maturation and color evolution toward aged wine characteristics, with Mv-3-Coglu identified as a key precursor for brick-red hue development. Sensory evaluation revealed that high-mDP GSP enhanced coarse and drying astringency, whereas low-mDP GSP promoted velvety mouthfeel. These findings establish that GSP polymerization degree critically determines phenolic evolution, color stability, and mouthfeel during bottle aging, providing a scientific basis for selecting structure-specific proanthocyanidins to achieve targeted wine quality outcomes.

Indexed as

astringencycolor characteristicsdegree of polymerizationgrape seed proanthocyanidinsphenolic compoundswine

Identifiers

PMID42121456

DOI10.3390/foods15091512

PMCPMC13163886

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.