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Article

Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle

by
Zuriñe Rasines-Perea
1,
Rémi Jacquet
2,
Michael Jourdes
1,
Stéphane Quideau
2 and
Pierre-Louis Teissedre
1,*
1
Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F33882 Villenave d’Ornon, France
2
Institut des Sciences Moléculaires (CNRS-UMR 5255), Institut Européen de Chimie et Biologie, Université de Bordeaux, 2 rue Robert Escarpit, 33607 Pessac CEDEX, France
*
Author to whom correspondence should be addressed.
Biomolecules 2019, 9(8), 316; https://doi.org/10.3390/biom9080316
Submission received: 17 May 2019 / Revised: 23 July 2019 / Accepted: 26 July 2019 / Published: 29 July 2019
(This article belongs to the Special Issue Biochemistry of Wine and Beer)
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Abstract

During maturation and ageing in oak barrels polyphenolic compounds from oak wood, and particularly C-glucosidic ellagitannins, can be released from wood to the wine. These ellagitannins can be involved in oxidation reactions, affecting the wine’s organoleptic properties such as astringency. In this study C-glucosidic ellagitannins and flavano-ellagitannins, acutissimins A and B and epiacutissimins A and B, as well as mongolicain A, which is the result compound of acutissimin A oxidation, were identified and quantified. The quantification was carried out by HPLC-UV-MS in 185 commercial samples from different cultivar areas (Bordeaux and Rioja), different barrel oak wood (French oak barrels and American oak barrels) and different ageing periods. The results show differences between the two zones in terms of compound concentrations. Moreover, the ageing process in bottle for Bordeaux wines are unlike Rioja wines behavior in bottle.
Keywords: C-glucosidic ellagitannins; flavano-ellagitannins; HPLC-UV-MS; red wine C-glucosidic ellagitannins; flavano-ellagitannins; HPLC-UV-MS; red wine

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MDPI and ACS Style

Rasines-Perea, Z.; Jacquet, R.; Jourdes, M.; Quideau, S.; Teissedre, P.-L. Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle. Biomolecules 2019, 9, 316. https://doi.org/10.3390/biom9080316

AMA Style

Rasines-Perea Z, Jacquet R, Jourdes M, Quideau S, Teissedre P-L. Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle. Biomolecules. 2019; 9(8):316. https://doi.org/10.3390/biom9080316

Chicago/Turabian Style

Rasines-Perea, Zuriñe, Rémi Jacquet, Michael Jourdes, Stéphane Quideau, and Pierre-Louis Teissedre. 2019. "Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle" Biomolecules 9, no. 8: 316. https://doi.org/10.3390/biom9080316

APA Style

Rasines-Perea, Z., Jacquet, R., Jourdes, M., Quideau, S., & Teissedre, P.-L. (2019). Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle. Biomolecules, 9(8), 316. https://doi.org/10.3390/biom9080316

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