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• Pan, Q
• Shi, Y
• Duan, C
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• Shi, Y
• Duan, C
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• Pan, Q
• Shi, Y
• Duan, C

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Molecules 2008, 13(12), 3007-3032; doi:10.3390/molecules13123007

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Chemical Synthesis of Proanthocyanidins in Vitro and Their Reactions in Aging Wines

Fei He ^† , Qiu-Hong Pan ^† , Ying Shi and Chang-Qing Duan*

Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China ^† These authors equally contributed to this work

* Author to whom correspondence should be addressed.

Received: 15 November 2008; in revised form: 26 November 2008 / Accepted: 27 November 2008 / Published: 4 December 2008

(This article belongs to the Special Issue Phenolics and Polyphenolics)

Download PDF Full-Text [573 KB, uploaded 4 December 2008 11:48 CET]

Abstract: Proanthocyanidins are present in many fruits and plant products like grapes and wine, and contribute to their taste and health benefits. In the past decades of years, substantial progresses has been achieved in the identification of composition and structure of proanthocyanidins, but the debate concerning the existence of an enzymatic or nonenzymatic mechanism for proanthocyanidin condensation still goes on. Substantial attention has been paid to elucidating the potential mechanism of formation by means of biomimetic and chemical synthesis in vitro. The present paper aims at summarizing the research status on chemical synthesis of proanthocyanidins, including non-enzymatic synthesis of proanthocyanidin precursors, chemical synthesis of proanthocyanidins with direct condensation of flavanols and stereoselective synthesis of proanthocyanidins. Proanthocyanidin-involved reactions in aging wines are also reviewed such as direct and indirect reactions among proanthocyanidins, flavanols and anthocyanins. Topics for future research in this field are also put forward in this paper.

Keywords: Proanthocyanidins; Condensed Tannins; Chemical Synthesis; Stereoselective Synthesis; Flavanols; Anthocyanins; Wine

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