Macrowine 2021
IVES 9 IVES Conference Series 9 Characterization of free and glycosidically bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (q-orbitrap)

Characterization of free and glycosidically bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (q-orbitrap)

Abstract

Vitis vinifera is one of the most diffused grapevines over the word and it is the raw material for high quality wines production. The availability of more resistant interspecific hybrid vine varieties, developed from crosses between Vitis vinifera and other Vitis species, has generating much interest, also due to the low environmental effect of production. However, hybrid grape wine composition and varietal differences between interspecific hybrids are not well defined. Different studies revealed that wine consumption has health effects due to its high content of antioxidants, as phenolic compounds. In particular, simple phenols are appreciated not only for their physiological health benefits, including antioxidant, anti-inflammatory and cardioprotective effects, but also because they affect wines organoleptic profile and have a significant role in defining their nutritional characteristics. Glycosidically bound simple phenols are considered a natural stock of these compounds, because they can be hydrolyzed during the winemaking production releasing the corresponding free forms and constituting a potential contribution to final sensory profile. Adapting the method of Barnaba and colleagues, target and untargeted approaches were developed. On-line purification was performed with a HyperSepTM Retain PEP spe cartridge, the chromatographic separation was performed with an Acquity UPLC BEH C18 analytical column, managing a water-acetonitrile gradient from 5% to 100% of organic solvent. Mass spectra were acquired in full MS-data dependent MS/MS analysis at mass resolving power of 140.000, in negative ion mode and with a heated electrospray. The mass spectrometer operated using following parameters: spray voltage, 2.80 kV; sheath gas flow rate, 30 arbitrary units; capillary temperature, 310 °C. The aim of the study was to increase the understanding of hybrid grape varieties phenolic composition, combining on-line SPE clean-up for reducing matrix interference with an ultra-high liquid chromatography coupled to high resolution mass spectrometry. In particular, the phenolic composition of 4 hybrid (red: Cabernet Cantor and Prior; white: Muscaris and Solaris) and 2 European (red: Merlot; white: Chardonnay) grape varieties was investigated, focusing on free and glycosidically bound simple phenols and considering compounds distribution in pulp, skin and seeds. Through target approach 58 free simple phenols and 7 glucosidic precursors were quantified with quantification limits ranging from 0.001 to 1 mg Kg-1, calibration R2 of 0.99 for over 94% of compounds, and precision (R.S.D.%) always better than 12%. The untargeted approach was aimed to tentatively identify glycosylated precursors of selected free simple phenols in the forms of -hexoside, -pentoside, -hexoside-hexoside, -hexoside-pentoside, -pentoside-hexoside and -pentoside-pentoside derivatives on the basis of accurate mass, isotopic pattern and MS/MS fragmentation.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Chiara Barnaba*, Giorgio Nicolini, Mattia Giacomelli, Roberto Larcher, Tiziana Nardin

*Fondazione Edmund Mach

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Crown procyanidin: a new procyanidin sub-family with unusual cyclic skeleton in wine

Condensed tannins (also called proanthocyanidins) are a widely distributed throughout in plants kingdom and are one of the most important classes of secondary metabolites, in addition, they are part of the human diet. In wine, they are extracted during the winemaking process from grape skins and seeds. These compounds play an important role in red wine organoleptic characteristics such as color, bitterness and astringency. Condensed tannins in red wine are oligomers and polymers of flavan-3-ols unit such as catechin, epicatechin, epigallocatechin and epicatechin-3-O-gallate. The monomeric units can be linked among them with direct interflavanoid linkage or mediated by aldehydes.

Characterization of Glycosidically Bound Aroma Compounds of País cv. grapes of different Chilean zones

País grape has been estimated to arrive to Chile almost 500 years ago, being the first strain grown in this country. Traditionally, this grape has been used to mix with other varieties, to produce poor quality wines, but today is beginning to be used in the production of high quality wines. However, very little is known about the chemical characteristics of this variety. The aroma is one of the most important quality attributes of wine. Volatile compounds of this beverage may come from the grape (varietal aromas), from the fermentation process, from the ageing. The aromatic compounds are found in the grape in two forms: as free volatile compounds and as non-volatile compounds. The last ones, are aroma precursors present mainly as glycoconjugates formed by a sugar and an aglycone…

The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine

Tyrosol (TYR) and hydroxytyrosol (HYT) are bioactive phenols present in olive oil and wine, basic elements of the Mediterranean diet. TYR is reported in the literature for its interesting antioxidant, cardioprotective and anti-inflammatory properties. In wine, its concentration can reach values as high as about 40 mg/L
[Pour Nikfardjam et al. 2007] but, more frequently, this phenol – derived from yeast metabolism of tyrosine during fermentation – is present at lower levels, generally higher in red wines compared to whites. HYT was measured for the first time by Di Tommaso et al. [1998] in Italian wines – with maximum values of 4.20 mg/L and 1.92 mg/L for red and white wines, respectively – while definitely lower concentrations have been found later in Greek samples.

Influence of toasting oak wood on ellagitannin structures

Ellagitannins (ETs) have been reported to be the main phenolic compounds found in oak wood. These compounds, belonging to the hydrolysable tannin class of polyphenols, are esters of hexahydroxydiphenic acid (HHDP) and a polyol, usually glucose or quinic acid. They own their name to their capacity to be hydrolysed and liberate ellagic acid and they have an impact on astringency and bitterness sensation, which is strongly dependant on their structure. The toasting phase is particularly crucial in barrels fabrication and influences wood composition.

Influence of wood chips addition during alcoholic fermentation on wine phenolic composition

This study investigates the effect of wood chips addition during the alcoholic fermentation on the phenolic
composition of the produced wines. A series of wood chips, originating from American, French, Slavonia
oak and Acacia were added at the beginning of wine alcoholic fermentation. Besides, a mixture consisting
of 50% French and 50% Americal oak chips were added during the experimentation. The wine samples
were analyzed one month after the end of malolactic fermentation, examining various chemical
parameters such as total anthocyanins, total phenolic content, tannins combined with protein (BSA) and
ellagitannin content.