Evolution of Flavanol Glycosides during Red Grape Fermentation
Monomeric and dimeric flavanol glycosides were quantified by UHPLC-MRM in Syrah (SYR) and Grenache (GRE) grapes and in their corresponding wines for the first time. Quantities were extremely variable depending on grape tissue (seeds or skins) and during fermentation. Overall, 22 monomeric and dimeri...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/23/12/3300 |
| _version_ | 1818559658309189632 |
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| author | Marie Zerbib Guillaume Cazals Marie-Agnès Ducasse Christine Enjalbal Cédric Saucier |
| author_facet | Marie Zerbib Guillaume Cazals Marie-Agnès Ducasse Christine Enjalbal Cédric Saucier |
| author_sort | Marie Zerbib |
| collection | DOAJ |
| description | Monomeric and dimeric flavanol glycosides were quantified by UHPLC-MRM in Syrah (SYR) and Grenache (GRE) grapes and in their corresponding wines for the first time. Quantities were extremely variable depending on grape tissue (seeds or skins) and during fermentation. Overall, 22 monomeric and dimeric mono- and diglycosides were determined with concentrations ranging from 0.7 nanograms to 0.700 micrograms per gram of grape tissue, and 0 to 60 micrograms per liter for wines. The evolution of the glycosides’ composition during winemaking suggests that almost all these compounds originate in the grapes themselves and display different extraction kinetics during winemaking. One isomer of the monomeric (epi) flavanol monoglycosides seemed to be biosynthesized by yeasts during wine fermentation. The sharp decrease in concentration of some isomers at the late stages of fermentation or after pressing suggests that some grape glycosidase activities convert these compounds into non-glycosylated flavanols. |
| first_indexed | 2024-12-14T00:28:24Z |
| format | Article |
| id | doaj.art-256402721cb74d9e80a62ab7487b3473 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-14T00:28:24Z |
| publishDate | 2018-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-256402721cb74d9e80a62ab7487b34732022-12-21T23:24:57ZengMDPI AGMolecules1420-30492018-12-012312330010.3390/molecules23123300molecules23123300Evolution of Flavanol Glycosides during Red Grape FermentationMarie Zerbib0Guillaume Cazals1Marie-Agnès Ducasse2Christine Enjalbal3Cédric Saucier4SPO, Univ Montpellier, INRA, Montpellier Supagro, 34000 Montpellier, FranceIBMM, Univ Montpellier, CNRS, ENSCM, 34000 Montpellier, FranceUMT Minicave, Institut Français de la Vigne et du Vin, 11430 Gruissan, FranceIBMM, Univ Montpellier, CNRS, ENSCM, 34000 Montpellier, FranceSPO, Univ Montpellier, INRA, Montpellier Supagro, 34000 Montpellier, FranceMonomeric and dimeric flavanol glycosides were quantified by UHPLC-MRM in Syrah (SYR) and Grenache (GRE) grapes and in their corresponding wines for the first time. Quantities were extremely variable depending on grape tissue (seeds or skins) and during fermentation. Overall, 22 monomeric and dimeric mono- and diglycosides were determined with concentrations ranging from 0.7 nanograms to 0.700 micrograms per gram of grape tissue, and 0 to 60 micrograms per liter for wines. The evolution of the glycosides’ composition during winemaking suggests that almost all these compounds originate in the grapes themselves and display different extraction kinetics during winemaking. One isomer of the monomeric (epi) flavanol monoglycosides seemed to be biosynthesized by yeasts during wine fermentation. The sharp decrease in concentration of some isomers at the late stages of fermentation or after pressing suggests that some grape glycosidase activities convert these compounds into non-glycosylated flavanols.https://www.mdpi.com/1420-3049/23/12/3300red grape fermentationflavan-3-olglycosidediglycosidemultiple reaction monitoring (MRM)mass spectrometry |
| spellingShingle | Marie Zerbib Guillaume Cazals Marie-Agnès Ducasse Christine Enjalbal Cédric Saucier Evolution of Flavanol Glycosides during Red Grape Fermentation Molecules red grape fermentation flavan-3-ol glycoside diglycoside multiple reaction monitoring (MRM) mass spectrometry |
| title | Evolution of Flavanol Glycosides during Red Grape Fermentation |
| title_full | Evolution of Flavanol Glycosides during Red Grape Fermentation |
| title_fullStr | Evolution of Flavanol Glycosides during Red Grape Fermentation |
| title_full_unstemmed | Evolution of Flavanol Glycosides during Red Grape Fermentation |
| title_short | Evolution of Flavanol Glycosides during Red Grape Fermentation |
| title_sort | evolution of flavanol glycosides during red grape fermentation |
| topic | red grape fermentation flavan-3-ol glycoside diglycoside multiple reaction monitoring (MRM) mass spectrometry |
| url | https://www.mdpi.com/1420-3049/23/12/3300 |
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