Compositional Investigation of Phenolic Polymers Isolated from Vitis vinifera L. Cv. Pinot Noir during Fermentation

Phenolic polymer material extracted during commercial red wine fermentations (Vitis vinifera L. cv. Pinot noir) was isolated and analyzed to characterize its chemical composition. Phenolic polymer isolates were prepared from samples taken throughout fermentation and isolated by adsorption chromatogr...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-07, Vol.55 (14), p.5670-5680
Main Authors: Aron, Patricia M, Kennedy, James A
Format: Article
Language:English
Subjects:
alcoholic fermentation
Biological and medical sciences
Carbohydrates - analysis
Fermentation
Fermented food industries
flavanols
food composition
Food industries
Fundamental and applied biological sciences. Psychology
Magnetic Resonance Spectroscopy
Oxidation-Reduction
phenolic polymers
Phenols - chemistry
Phenols - isolation & purification
Polymers - chemistry
Polymers - isolation & purification
polyphenols
proanthocyanidins
Proanthocyanidins - analysis
Proanthocyanidins - chemistry
red wines
tannins
Vitaceae
Vitis vinifera
Wine - analysis
Wines and vinegars
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Summary:Phenolic polymer material extracted during commercial red wine fermentations (Vitis vinifera L. cv. Pinot noir) was isolated and analyzed to characterize its chemical composition. Phenolic polymer isolates were prepared from samples taken throughout fermentation and isolated by adsorption chromatography. Isolates were subjected to phloroglucinolysis to analyze the proanthocyanidin amount as well as the subunit composition. Results of phloroglucinolysis revealed that the proanthocyanidin content of individual phenolic polymer isolates varied from 27 to 54%. Subsequent analyses were done in an attempt to quantify materials other than known proanthocyanidin subunits. Results of all experiments indicate that up to 82% of the phenolic polymer isolates could be accounted for by mass. While this figure accounts for a significant portion of the polymeric phenolic material, further investigation will be needed to qualify the remaining 18%. Keywords: Proanthocyanidin; carbohydrate; phloroglucinolysis; pigmented tannin; oxidation; red wine fermentation
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0704817