Identification of free disaccharides and other glycosides in wine

Free soluble carbohydrates of different wine samples were analyzed by GC–MS as their trimethylsilyloximes using a methylsilicone column. Besides α,α-trehalose, several β-glucosylglucoses such as cellobiose, sophorose, laminaribiose and gentiobiose were the main disaccharides identified. With the exc...

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Bibliographic Details
Published in:Journal of Chromatography A 2009-10, Vol.1216 (43), p.7296-7300
Main Authors: Ruiz-Matute, Ana Isabel, Sanz, M. Luz, Moreno-Arribas, M. Victoria, Martínez-Castro, Isabel
Format: Article
Language:English
Subjects:
carbohydrate composition
carbohydrate content
carbohydrates
Disaccharides
Ethyl-glucoside
food composition
gas chromatography
GC–MS
Glyceryl-glycosides
glycosides
mass spectrometry
red wines
Vitaceae
white wines
Wine
wines
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Summary:Free soluble carbohydrates of different wine samples were analyzed by GC–MS as their trimethylsilyloximes using a methylsilicone column. Besides α,α-trehalose, several β-glucosylglucoses such as cellobiose, sophorose, laminaribiose and gentiobiose were the main disaccharides identified. With the exception of gentiobiose, these disaccharides are now reported for the first time in wine. Lactose (4-O-β- d-galactopyranosyl- d-glucose), previously described in this product, was also tentatively identified. Several free glycosides: β-ethyl-glucoside and seven glyceryl-glycosides (including glucosides and galactosides) were also identified for the first time in wine. On the contrary, disaccharides in grape juice were mainly constituted of fructose derivatives, including sucrose, and no glycosides were detected. Although the total amount of disaccharides was different in white wines (
ISSN:0021-9673
DOI:10.1016/j.chroma.2009.08.086