Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins
Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a cruc...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-02-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/4/1087 |
| _version_ | 1827588849259249664 |
|---|---|
| author | Panagiotis Arapitsas Daniele Perenzoni Graziano Guella Fulvio Mattivi |
| author_facet | Panagiotis Arapitsas Daniele Perenzoni Graziano Guella Fulvio Mattivi |
| author_sort | Panagiotis Arapitsas |
| collection | DOAJ |
| description | Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a crucial analytical tool. Phloroglucinolysis is the most used method for this analysis but, unfortunately, the phloroglucinol adducts of the monomeric flavan-3-ols are not commercially available, making the results less accurate. The aim of this work was the isolation by semi-preparative high performance liquid chromatography (HPLC) of these non-commercial compounds and their use for the development of an accurate UHPLC-MS/MS protocol. The purity of each adduct was established via quantitative <sup>1</sup>H-nuclear magnetic resonance (NMR) measurements with 3-trimethylsilyl-propionic-d4 acid sodium salt as the calibration standard. The developed method was applied to evaluate the proanthocyanidins profile of Sagrantino di Montefalco wines in comparison to other well-known tannic wines. Commercial, 6–8 years old Sagrantino wines were demonstrated to be very rich in epicatechin type B procyanidins, to have low galloylation %, and to have a high mean degree of polymerization of the proanthocyanidins with respect to the other analyzed wines. |
| first_indexed | 2024-03-09T00:44:27Z |
| format | Article |
| id | doaj.art-2c1bcea45fba4ccbb93f2fb5d139ec90 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T00:44:27Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-2c1bcea45fba4ccbb93f2fb5d139ec902023-12-11T17:36:43ZengMDPI AGMolecules1420-30492021-02-01264108710.3390/molecules26041087Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines ProanthocyanidinsPanagiotis Arapitsas0Daniele Perenzoni1Graziano Guella2Fulvio Mattivi3Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, ItalyDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, ItalyDepartment of Physics, University of Trento, Via Sommarive 14, 38123 Povo Trento, ItalyDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, ItalyProanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a crucial analytical tool. Phloroglucinolysis is the most used method for this analysis but, unfortunately, the phloroglucinol adducts of the monomeric flavan-3-ols are not commercially available, making the results less accurate. The aim of this work was the isolation by semi-preparative high performance liquid chromatography (HPLC) of these non-commercial compounds and their use for the development of an accurate UHPLC-MS/MS protocol. The purity of each adduct was established via quantitative <sup>1</sup>H-nuclear magnetic resonance (NMR) measurements with 3-trimethylsilyl-propionic-d4 acid sodium salt as the calibration standard. The developed method was applied to evaluate the proanthocyanidins profile of Sagrantino di Montefalco wines in comparison to other well-known tannic wines. Commercial, 6–8 years old Sagrantino wines were demonstrated to be very rich in epicatechin type B procyanidins, to have low galloylation %, and to have a high mean degree of polymerization of the proanthocyanidins with respect to the other analyzed wines.https://www.mdpi.com/1420-3049/26/4/1087SangioveseCabernet SauvignonTannatMerlotNebbiolopolyphenols |
| spellingShingle | Panagiotis Arapitsas Daniele Perenzoni Graziano Guella Fulvio Mattivi Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins Molecules Sangiovese Cabernet Sauvignon Tannat Merlot Nebbiolo polyphenols |
| title | Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins |
| title_full | Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins |
| title_fullStr | Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins |
| title_full_unstemmed | Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins |
| title_short | Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins |
| title_sort | improving the phloroglucinolysis protocol and characterization of sagrantino wines proanthocyanidins |
| topic | Sangiovese Cabernet Sauvignon Tannat Merlot Nebbiolo polyphenols |
| url | https://www.mdpi.com/1420-3049/26/4/1087 |
| work_keys_str_mv | AT panagiotisarapitsas improvingthephloroglucinolysisprotocolandcharacterizationofsagrantinowinesproanthocyanidins AT danieleperenzoni improvingthephloroglucinolysisprotocolandcharacterizationofsagrantinowinesproanthocyanidins AT grazianoguella improvingthephloroglucinolysisprotocolandcharacterizationofsagrantinowinesproanthocyanidins AT fulviomattivi improvingthephloroglucinolysisprotocolandcharacterizationofsagrantinowinesproanthocyanidins |