Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation.

Molecules · 2023 · PMC10095654 · PMID 37049811

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a decreasing trendno p-value reported

In the present study, free flavan-3-ol monomers mainly included catechin, epicatechin, and epicatechin gallate, and their levels all showed a decreasing trend with ripening ( Figure 5 a).

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an increasing trendno p-value reported

The three extension units of insoluble CT all showed an increasing trend with ripening ( Figure 6 b).

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