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Open AccessArticle

Evolution of Flavanol Glycosides during Red Grape Fermentation

SPO, Univ Montpellier, INRA, Montpellier Supagro, 34000 Montpellier, France
IBMM, Univ Montpellier, CNRS, ENSCM, 34000 Montpellier, France
UMT Minicave, Institut Français de la Vigne et du Vin, 11430 Gruissan, France
Author to whom correspondence should be addressed.
Academic Editor: Angelita Gambuti
Molecules 2018, 23(12), 3300;
Received: 15 November 2018 / Revised: 4 December 2018 / Accepted: 7 December 2018 / Published: 12 December 2018
(This article belongs to the Special Issue Bioactive Compounds from Grape and Wine)
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. View Full-Text
Keywords: red grape fermentation; flavan-3-ol; glycoside; diglycoside; multiple reaction monitoring (MRM); mass spectrometry red grape fermentation; flavan-3-ol; glycoside; diglycoside; multiple reaction monitoring (MRM); mass spectrometry
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Zerbib, M.; Cazals, G.; Ducasse, M.-A.; Enjalbal, C.; Saucier, C. Evolution of Flavanol Glycosides during Red Grape Fermentation. Molecules 2018, 23, 3300.

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