Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a crucial analytical tool. Phloroglucinolysis is the most used method for this analysis but, unfortunately, the phloroglucinol adducts of the monomeric flavan-3-ols are not commercially available, making the results less accurate. The aim of this work was the isolation by semi-preparative high performance liquid chromatography (HPLC) of these non-commercial compounds and their use for the development of an accurate UHPLC-MS/MS protocol. The purity of each adduct was established via quantitative 1H-nuclear magnetic resonance (NMR) measurements with 3-trimethylsilyl-propionic-d4 acid sodium salt as the calibration standard. The developed method was applied to evaluate the proanthocyanidins profile of Sagrantino di Montefalco wines in comparison to other well-known tannic wines. Commercial, 6–8 years old Sagrantino wines were demonstrated to be very rich in epicatechin type B procyanidins, to have low galloylation %, and to have a high mean degree of polymerization of the proanthocyanidins with respect to the other analyzed wines.

Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins / Arapitsas, Panagiotis; Perenzoni, Daniele; Guella, Graziano; Mattivi, Fulvio. - In: MOLECULES. - ISSN 1420-3049. - 2021, 26:4(2021), pp. 1087.1-1087.17. [10.3390/molecules26041087]

Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

Arapitsas, Panagiotis;Guella, Graziano;Mattivi, Fulvio
2021

Abstract

Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a crucial analytical tool. Phloroglucinolysis is the most used method for this analysis but, unfortunately, the phloroglucinol adducts of the monomeric flavan-3-ols are not commercially available, making the results less accurate. The aim of this work was the isolation by semi-preparative high performance liquid chromatography (HPLC) of these non-commercial compounds and their use for the development of an accurate UHPLC-MS/MS protocol. The purity of each adduct was established via quantitative 1H-nuclear magnetic resonance (NMR) measurements with 3-trimethylsilyl-propionic-d4 acid sodium salt as the calibration standard. The developed method was applied to evaluate the proanthocyanidins profile of Sagrantino di Montefalco wines in comparison to other well-known tannic wines. Commercial, 6–8 years old Sagrantino wines were demonstrated to be very rich in epicatechin type B procyanidins, to have low galloylation %, and to have a high mean degree of polymerization of the proanthocyanidins with respect to the other analyzed wines.
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Arapitsas, Panagiotis; Perenzoni, Daniele; Guella, Graziano; Mattivi, Fulvio
Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins / Arapitsas, Panagiotis; Perenzoni, Daniele; Guella, Graziano; Mattivi, Fulvio. - In: MOLECULES. - ISSN 1420-3049. - 2021, 26:4(2021), pp. 1087.1-1087.17. [10.3390/molecules26041087]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11572/293449
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