Table 8.
Total proanthocyanidin content of grape stem extracts (mg/g DM).
| Grape Variety | Total Proanthocyanidin |
|---|---|
| Method: Bate-Smith Reaction | |
| Cabernet Sauvignon [31] | 124.9 |
| Callet [31] | 202.3 |
| Chardonnay [31] | 79.1 |
| Macabeu [31] | 108.8 |
| Manto Negro [31] | 165.3 |
| Merlot [31] | 84.0 |
| Parellada [31] | 165.2 |
| Premsal blanc [31] | 181.4 |
| Syrah [31] | 161.4 |
| Tempranillo [31] | 147.3 |
| Manto Negro [23] | 103 |
| Premsal blanc [21] | 79.0 |
| Roditis [35] | 55.5 to 255.7 b,d |
| Method: LCMS/MS Quantification | |
| Amarela [47] | 39 |
| Fernao Pires [47] | 35 |
| Rabigato [47] | 27 |
| Sousao [47] | 45 |
| Tinta Barroca [47] | 45 |
| Touriga Nacional [47] | 37 |
| Viosinho [47] | 27 |
| Method: Vanillin Assay | |
| Castelao Frances [56] | 53.7 a |
| Manto Negro [45] | between 217 and 270 c |
| Premsal blanc [45] | between 126 and 162 c |
| Tinta Miuda [57] | 2.2 a |
| Touriga Francesa [56] | 52.8 a |
| Viosinho [56] | 37.8 a |
| Methyl Cellulose Precipitation | |
| Tempranillo [42] | 24.29 |
a Unit mg/g FM. b mg CyE/100g DM. c mg CAE/g DM. d According to the extraction method.