Characterisation and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification

Abstract

Background and Aims: Changes in different polyphenol families during grape ripening and vinification were determined in Tannat grapes. This was done to establish a polyphenol profile for Tannat grapes during ripening and for young wines. Methods and Results: We demonstrated, by high‐performance liquid chromatography with diode array detection and mass spectrometry (HPLC‐DAD‐MS) analysis, that the content of flavan‐3‐ols in Tannat seeds was higher than that reported for a large number of other grape varieties analysed. Forty per cent of the total flavan‐3‐ols in seeds were galloylated compounds, whereas the flavan‐3‐ol profile in skins was characterised by the absence of galloylated forms. Prodelphinidins in skins ranged between 30 and 35% with very low values for epigallocatechin. Epicatechin gallate was not detected in Tannat wine and galloylated forms represented a low percentage of total flavan‐3‐ols. Tannat grapes had very high concentrations of anthocyanins in skins with levels increasing during ripening. Eleven phenolic acids were identified in Tannat grape skins and wines, but only gallic and protocatechuic acids were found in the seeds. Conclusions: Tannat wines were shown to have one of the highest levels of phenolic compounds reported for vinifera grape varieties. The profiles for different polyphenol families present in Tannat grapes (skins and seeds) and wines were determined. Significance of the Study: The results presented will help to better understand the phenolic winemaking potential of this variety and its functional properties within food chemistry.

The High Polyphenol Content of Grapevine Cultivar Tannat Berries Is Conferred Primarily by Genes That Are Not Shared with the Reference Genome

“…Tannat seeds contain high levels of tannins, and Tannat skins at maturity contain high levels of anthocyanins. The total flavan-3-ol content of Tannat seeds (1946 mg/kg;Boido et al, 2011) is 6 times higher than the content reported for Pinot Noir (317 mg/kg; Mattivi et al, 2009) under similar experimental conditions.…”

“…The biosynthesis of these substances involves a large set of enzymes that convert Phe into diverse phenylpropanoids and flavonoids (Dixon et al, 2002) and whose expression is tightly regulated during berry development (Boss et al, 1996;Bogs et al, 2005). The production and accumulation of tannins in the seeds and skins occurs mainly during the early phases of berry development (Conde et al, 2007;Boido et al, 2011). We identified 141 varietal genes encoding 19 enzymes involved in the production of polyphenols (see Supplemental Data Set 2 online).…”

“…Tannat grapes therefore produce a colorful wine, with high acidity and a high tannin content that is suitable for long-term aging Boido et al, 2006Boido et al, , 2011. Tannat berries have other unusual characteristics relating to the high content of phenolic and polyphenolic compounds (e.g., the presence of compounds such as malvidin, delphinidin, and petunidin monoglucosides), which confer more intense pigments to wine , and much higher levels of resveratrol compared with cultivars such as Pinot Noir, Merlot, and Cabernet (Gu et al, 1999;Carrau et al, 2011).…”

Untitled

“…epigallocatechin, epicatechin gallate, epigallocatechin gallate, procyanidins B1, procyanidin B2, and series of flavonol -O-glycosides such as chrysophanol-8-O-Dglucopyranoside, quercetin glycosides [3-rhamnoside], 3-O-(6 '' -galloyl)-β-d-glucopyranoside, naringenin 7-glucoside, and kaempferol 3-O-glucoside. [4][5][6][7] Over the past few years, polyphenolic compounds had gained much more attention due to their efficiency in reducing the oxidative stress. As an efficient radical scavenger, natural polyphenolic molecules are considered a powerful tool in the treatment of several cardiovascular, microbial, and neurodegenerative disorders.…”

Grapes (Vitis vinifera) as a Potential Candidate for the Therapy of the Metabolic Syndrome

“…Trans-resveratrol, trans-piceid, cis-piceid, trans-resveratrolside, cis-resveratrolside, trans-astringin, cis-astringin, trans-pterostilbene, trans-ε-viniferin (Joshi and Devi, 2009;Ali et al, 2010;Xie et al, 2014) Phenolic acids Gallic acid, protocatechuic acid, methyl gallate, cis-caftaric acid, trans-caftaric acid, p-coumaroyl hexose, trans-caffeic acid, p-coumaroyl hexose, p-coumaric acid, hydroxybenzoic acid, hydroxycinnamic acid, protocatechuic acids, protocatechuic aldehyde (Kaur et al, 2009;Boido et al, 2011;Liu et al, 2013;Prodanov et al, 2013;Cedó et al, 2014) Flavan-3-ols/proanthocyanidins (+)-Catechin, (+)-(2R:3S)-5,7,3′,4′tetrahydroxyflavan-3-ol; (À)-epicatechin, (À)-(2R:3R)-5,7,3′,4′tetrahydroxyflavan-3-ol; and (À)-epicatechin-3-gallate, procyanidin B1, procyanidin B2, and catechin, (+)-gallocatechin, (À)-epigallocatechin, (+)-catechin, (À)-epicatechin (Tsai Su and Singleton, 1969;Shi et al, 2003) (De Freitas andGlories, 1999;Shi et al, 2003;Boido et al, 2011) Procyanidins Procyanidin B-5 3′-O-gallate, vitisinol, amurensisin (Wang et al, 2000;Bagchi et al, 2003;Berti et al, 2003;Shi et al, 2003 (Boido et al, 2011;Manns and Mansfield, 2012) THE EFFECTS OF GRAPES ON METABOLIC SYNDROME There are many studies investigating the effects of grape polyphenols on the constituents of metabolic syndrome, but there is no comprehensive study on this disorder as a whole. So, in this section, we have tried to determine the influence of grape polyphenols on the constituents of metabolic syndrome separately (Figs.…”