A High-Throughput UHPLC-QqQ-MS Method for Polyphenol Profiling in Rosé Wines

Lambert, Marine; Meudec, Emmanuelle; Verbaere, Arnaud; Mazerolles, Gérard; Wirth, Jérémie; Masson, Gilles; Cheynier, Véronique; Sommerer, Nicolas

doi:10.3390/molecules20057890

Cited by 92 publications

(80 citation statements)

References 50 publications

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“…Non‐anthocyanin phenolic compounds were identified by comparing their mass spectra and retention times with those of the external standards. The quantitation of non‐anthocyanin phenolic compounds was conducted using an external standard regression curve, except for cis ‐piceid and cis ‐resveratrol, which were integrated using their trans ‐isomer (Lambert et al, ).…”

Section: Methodsmentioning

confidence: 99%

Effect of pre-fermentation saignée treatment on phenolic compound profile in wine made of Cabernet Sauvignon

Xing²,

Zhang

et al. 2017

J Food Biochem

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The saignée method was applied to Vitis vinifera L. Cabernet Sauvignon wine making to improve the phenolic component in fresh and 1‐year aged wines. The physicochemical properties of the saignée‐treated wine were similar to those of the control. A moderate enhancement of the total non‐anthocyanin content was observed in the saignée‐treated wine, but this was not significant (p > .05). After fermentation, the anthocyanin content was increased in the treated wine compared to the control (p ≤ .05). Anthocyanin content was reduced after aging (p ≤ .05), while the content of the treated wine was still higher than the control (p ≤ .05). After aging, the treated wine showed lower b* value (blue/yellow component) than the control. Principal component analysis (PCA) revealed that decreased anthocyanin was the major factor differentiating between aged and fresh wines. There were also significant differences in individual phenolic acid, flavonol, and anthocyanin contents between the treated and control wines from the PCA. Practical applications Saignée treatment could enhance extraction of phenolic compounds and improve wine color. This study could provide winemakers with an approach to compensate for poor color intensity and stability.

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Section: Methodsmentioning

confidence: 99%

Effect of pre-fermentation saignée treatment on phenolic compound profile in wine made of Cabernet Sauvignon

Xing²,

Zhang

et al. 2017

J Food Biochem

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“…In recent attempts aiming to enhance metabolite information in databases and annotation of analytical data, stable isotopes in combination with MS filtering techniques have been used to track the fate of metabolites (Chassy et al 2015) and high accuracy mass measurements have been employed for furthering structural elucidation and metabolite identification (Roullier-Gall et al 2014c). In the field of phenolic substances, high throughput metabolomics methods such as 'shotgun polyphenomics analysis' allow the rapid identification of 103 compounds in 2 min in red wine (Delcambre and Saucier 2013), and more recently the quantification of 152 phenolic substances in 30 min using an UHPLC-QqQ-MS method has been described (Lambert et al 2015). A new database of putative phenolic substances in grape and wine samples based on high resolution data and information from existing literature has also been published recently (Flamini et al 2015).…”

Section: Closing the Gap Between Metabolite Information In Databases mentioning

confidence: 99%

Metabolomics approaches for resolving and harnessing chemical diversity in grapes, yeast and wine

Lloyd

Johnson

Herderich

2015

Australian Journal of Grape and Wine Research

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Metabolomics is the scientific study of the unique chemical fingerprints that result from specific biochemical processes. It enables the comprehensive detection and quantification of small molecules that are intermediates or end‐products of metabolism in a biological sample, such as a grape or yeast. The metabolomics approach also provides for a holistic characterisation of complex chemical transformations and oxidation reactions during winemaking, ageing and transport. The development of metabolomics has made major advances in the last two decades. Improved chromatographic techniques for separation of polar metabolites and enhanced sensitivity and selectivity of nuclear mass resonance and mass spectrometric instrumentation now enable detection and quantification of hundreds of metabolites in a single analysis. New bioinformatics tools and statistics capabilities are available which are key to efficiently analysing and annotating comprehensive datasets. This review provides an overview of analytical methods for untargeted profiling, biomarker discovery and targeted analysis of non‐volatile and volatile metabolites. It summarises bioinformatics tools for data processing, data mining and metabolite identification and explores metabolomics approaches which have been successfully employed to comprehensively analyse, annotate and understand the broad chemical diversity in grapes, yeast and wine. It also describes opportunities for the application of metabolomics in grape and wine science and provides an outlook about further development needs and emerging trends.

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“…New and improved approaches using mass spectrometry (MS) have been developed in recent years. MS has proven to be a more efficient and accurate method with greater selectivity and sensitivity than UV detection for the quantification of flavonoids . However, due to the complexity of natural samples, an LC‐separation step is required before MS analysis to limit the ionization suppression and to increase the efficiency of the MS analysis .…”

Section: Introductionmentioning

confidence: 99%

“…More recently, flavonoids have been quantified using various MS methods such as selected reaction monitoring (SRM) or extracted‐ion chromatograms (EIC) …”

Section: Introductionmentioning

confidence: 99%

“…The high‐throughput analysis of polyphenols using the SRM method quantifies constitutive units of tannins as being equivalent to C for flavan‐3‐ols due to the lack of standard products, as described by Lambert et al Depending on the various monomers present in tannins, the ionization efficiency can, nevertheless, differ and skew the result.…”

Section: Introductionmentioning

confidence: 99%

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The use of extracted‐ion chromatograms to quantify the composition of condensed tannin subunits

Giribaldi

Besson

Suc

et al. 2020

Rapid Comm Mass Spectrometry

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Rationale The analysis of tannins is currently usually done by liquid chromatography after the chemical depolymerization of tannins. However, one of the main limitations of this method is the difficulty in specifically detecting each constitutive tannin monomer in a complex matrix, as numerous compounds co‐elute with the monomers, thereby compromising the analysis. Methods The depolymerization of tannins under acidic conditions and in the presence of thioglycolic acid releases the various constitutive monomers, either as terminal units or as extension units. The tannin subunits were then quantified using extracted‐ion chromatogram (EIC) mass spectrometry, which required the determination of the ionization efficiency of the monomers. Thus, we used AgBF4‐assisted coupling for the hemisynthesis of the noncommercial epicatechin gallate dimer. Results The EIC showed that the derivatives of the extension units were twice as ionized as the terminal units. Unlike the UV chromatograms, this new EIC‐based method is more specific and accurate because it is not impacted by the co‐elution phenomenon. This result, when added to the linearity obtained on a large range of the calibration curves, allowed for quantification of tannin subunits from EIC in complex mixtures with less pretreatment of the samples. Conclusions Due to its specificity and sensitivity, this EIC‐based method represents a significant step toward improving the quantification of the tannin composition of samples. The results of this study should allow the oxidation markers to be quantified more accurately and taken into account, thereby providing a better indication of the actual tannin composition.

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A High-Throughput UHPLC-QqQ-MS Method for Polyphenol Profiling in Rosé Wines

Cited by 92 publications

References 50 publications

Effect of pre-fermentation saignée treatment on phenolic compound profile in wine made of Cabernet Sauvignon

Effect of pre-fermentation saignée treatment on phenolic compound profile in wine made of Cabernet Sauvignon

Metabolomics approaches for resolving and harnessing chemical diversity in grapes, yeast and wine

The use of extracted‐ion chromatograms to quantify the composition of condensed tannin subunits

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