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Molecules 2013, 18(1), 1076-1100; doi:10.3390/molecules18011076
Review

Evolution of Analysis of Polyhenols from Grapes, Wines, and Extracts

1,2,†, 1,2,†, 1,2 and 1,2,*
Received: 18 December 2012; in revised form: 7 January 2013 / Accepted: 14 January 2013 / Published: 16 January 2013
(This article belongs to the Special Issue Methods in Polyphenol Analysis)
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Abstract: Grape and wine phenolics are structurally diverse, from simple molecules to oligomers and polymers usually designated as tannins. They have an important impact on the organoleptic properties of wines, that’s why their analysis and quantification are of primordial importance. The extraction of phenolics from grapes and from wines is the first step involved in the analysis. Then, several analytical methods have been developed for the determination of total content of phenolic, while chromatographic and spectrophotometric analyses are continuously improved in order to achieve adequate separation of phenolic molecules, their subsequent identification and quantification. This review provides a summary of evolution of analysis of polyphenols from grapes, wines and extracts.
Keywords: phenolics; anthocyanins; tannins; extraction; global analyses; HPLC/UPLC; spectroscopy; DPm phenolics; anthocyanins; tannins; extraction; global analyses; HPLC/UPLC; spectroscopy; DPm
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Lorrain, B.; Ky, I.; Pechamat, L.; Teissedre, P.-L. Evolution of Analysis of Polyhenols from Grapes, Wines, and Extracts. Molecules 2013, 18, 1076-1100.

AMA Style

Lorrain B, Ky I, Pechamat L, Teissedre P-L. Evolution of Analysis of Polyhenols from Grapes, Wines, and Extracts. Molecules. 2013; 18(1):1076-1100.

Chicago/Turabian Style

Lorrain, Bénédicte; Ky, Isabelle; Pechamat, Laurent; Teissedre, Pierre-Louis. 2013. "Evolution of Analysis of Polyhenols from Grapes, Wines, and Extracts." Molecules 18, no. 1: 1076-1100.


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