Analysis of Ethylidene-Bridged Flavan-3-ols in Wine

Drinkine, Jessica; Lopes, Paulo; Kennedy, James A.; Teissèdre, Pierre-Louis; Saucier, Cédric

doi:10.1021/jf0626258

Cited by 64 publications

(61 citation statements)

References 24 publications

(25 reference statements)

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“…The structural characteristics of PAs, comprising mDP, %G and %P were determined after acid‐catalyzed degradation with phloroglucinol as nucleophilic reagent .…”

Section: Methodsmentioning

confidence: 99%

Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon

Lisjak

Lelova²,

Žigon³

et al. 2020

J Sci Food Agric

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BACKGROUND The research objectives focused on the extraction of grape tannins during extended maceration. Skins and seeds were extracted separately in a wine‐like medium. In parallel, the same grapes were fermented in industrial tanks. The content and structural characteristics of extractable proanthocyanidins (PAs) were determined spectrophotometrically and using UHPLC‐DAD‐MS/MS, respectively. Skin, seed extracts and fermented wines were characterized in chemical and sensorial terms after different extraction durations. RESULTS The extraction of high molecular‐weight PAs (HMWPs) from seeds increased for up to 20 days, whereas low molecular‐weight PAs (LMWPs) reached a plateau earlier. The extraction of HMWPs and LMWPs from skins reached a maximum at the first sampling. Sensory evaluation confirmed greater astringency and bitterness of seed extracts with increasing time. Neither seed nor skin extracts differed statistically in terms of the mean degree of polymerization (mDP) and percentage of galloylation (%G) on different extraction days (except for seeds at the first sampling). During industrial maceration, HMWPs and LMWPs increased up to 12.7% alcohol (9 days of maceration); thereafter, the increase was not significant, whereas the mDP, %G and percentage of prodelphinidins did not significantly change after 11.4% alcohol. There were positive correlations with the wine astringency and PA content. CONCLUSION Looking at both simulated and industrial maceration, it can be concluded that, with a longer maceration time, the increase in HMWP content was more evident than PA structural changes. The increasing content of tannins from seeds played an important role in the greater astringency and bitterness of Cabernet Sauvignon macerated at length. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…The structural characteristics of PAs, comprising mDP, %G and %P were determined after acid‐catalyzed degradation with phloroglucinol as nucleophilic reagent .…”

Section: Methodsmentioning

confidence: 99%

Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon

Lisjak

Lelova²,

Žigon³

et al. 2020

J Sci Food Agric

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show abstract

“…The proanthocyanidin structural characteristics comprising mean degree of polymerization (mDP), percentage of galloylation (%G) and percentage of prodelphinidins (%P) were determined in native and macerated tannins after acid-catalysed degradation in the presence of phloroglucinol as a nucleophilic reagent (Drinkine, Lopes, Kennedy, Teissedre, & Saucier, 2007). To purify the macerated wines, a solid-phase extraction (SPE) step was used.…”

Section: Structural Characteristics Of Proanthocyanidinsmentioning

confidence: 99%

Transfer of tannin characteristics from grape skins or seeds to wine-like solutions and their impact on potential astringency

Rinaldi

Iturmendi²,

Jourdes

et al. 2015

LWT - Food Science and Technology

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“…The PAs mean degree of polymerization (mDP) was determined for skins and seed extracts for monomeric/ oligomeric tannins fractions by the means of phloroglucinolysis (Drinkine et al 2007). Reaction products were analyzed by HPLC-MS on a Hewlett-Packard 1100 series HPLC System (Agilent) included a pump module and a UV detector and coupled to a Micromass Platform II simple quadruple mass spectrometer equipped with an electrospray ion source.…”

Section: Determination Of Mean Degree Of Polymerizationmentioning

confidence: 99%

Application of exogenous 24-epibrassinolide enhances proanthocyanidin biosynthesis in Vitis vinifera ‘Cabernet Sauvignon’ berry skin

Gao

et al. 2014

Plant Growth Regul

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Cabernet Sauvignon' (Vitis vinifera L.) grape berries were treated with 0.4 mg/l 24-epibrassinolide applied once at fruit set ('pea-sized berry' phenological stage) (EBR-T1) or the same concentration EBR applied twice at fruit set and 14 days before véraison (EBR-T2). Berries sprayed with deionized water served as the control. The contents of proanthocyanidins (PAs) in the berry skin and seed, and the expression patterns of structural genes (VvLAR1, VvLAR2, VvANR, and VvANS) and transcription regulator genes (VvMYB5a, VvMYB5b, and VvMYBPA1) of PAs in the berry skin were measured. At berry maturity, total tannins in the skin of EBR-T1-and EBR-T2-treated berries were significant higher than those in control. Monomeric and oligomeric flavan-3-ols showed different levels of promotion by 24-epibrassinolide during berry development. The mRNA levels of the structural genes VvLAR1, VvLAR2, and VvANS and the transcription regulator gene VvMYBPA1 were affected significantly by 24-epibrassinolide treatment, but the effects varied at different stages of berry development. Most of the targets measured showed no significant difference between the EBR-T1 and EBR-T2 treatments. Thus, in general, application of 24-epibrassinolide enhanced PAs biosynthesis in the berry skin.

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Analysis of Ethylidene-Bridged Flavan-3-ols in Wine

Cited by 64 publications

References 24 publications

Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon

Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon

Transfer of tannin characteristics from grape skins or seeds to wine-like solutions and their impact on potential astringency

Application of exogenous 24-epibrassinolide enhances proanthocyanidin biosynthesis in Vitis vinifera ‘Cabernet Sauvignon’ berry skin

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