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

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.

Monitoring trans-Resveratrol in Grape Berry Skins During Ripening and in Corresponding Wines by HPLC

“…Sol vent extraction (29), ultrasonication (30,31) and extraction with supercritical fl uid (32) or pressurized liquid extraction (PLE) (1) are the most common techniques for the isolation of phenolic compounds. In extraction techniques, organic solvents are commonly used to recover phenolic compounds from plant tissues (33).…”

Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines

“…anthocyanins (colour), flavan-3-ol monomers and oligomers (astringency, mouthfeel and bitterness), flavonols, phenolic acids and other phenolic compounds. These phenolic compounds are extracted from the grape skins into the must and ultimately into the wine during grape skin maceration and grape pomace contact (Mateus et al, 2002;Lorrain et al, 2013). Anthocyanin monomers are responsible for the development of the red colour, whilst their acetylated and coumaroylated derivatives provide stability to the red colour of young wines (Ribéreau-Gayon et al, 2006;Gawel & Godden, 2008).…”

Inhibición in vitro de Botrytis cinerea con extractos de hojas de vid silvestre (Vitis spp.)

“…El nivel de flujo fue 1 mL min -1 permitiendo cinco minutos de estabilización entre cada muestra. La señal fue monitoreada a 270 nm (Lorrain et al, 2013). Las muestras fueron inyectadas por triplicado en el sistema cromatográfico; cuantificando los compuestos detectados por el mé-todo de estándar interno.…”

“…The flow level was 1 mL min -1 and we allowed a fiveminute stabilization interval between each sample. The signal was monitored at 270 nm (Lorrain et al, 2013). The samples were injected three times in the chromatographic system and the compounds detected using the standard internal method were quantified.…”