Validation of an extraction method on whole pericarp of grape berry (Vitis vinifera L. cv. Shiraz) to study biochemical and molecular aspects of flavan-3-ol synthesis during berry development.

An extraction method on grape berry was optimized for the total flavan-3-ol content measurement with regard to the nature of the sample and the duration of its extraction. This extraction was performed for the first time on the whole pericarp. Flavan-3-ol extractions were achieved on Shiraz ripe samples of pericarp versus skin within different durations: the best results were obtained for the whole pericarp and 1 h duration.