The hidden face of wine polyphenol polymerization highlighted by high-resolution mass spectrometry
2017
Vallverdu Queralt, Anna | Meudec, Emmanuelle | Eder, Matthias | Lamuela-Raventos, Rosa M. | Sommerer, Nicolas | Cheynier, Veronique | Sciences Pour l'Oenologie (SPO) ; Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Nutrition and Food Science Department ; Universitat de Barcelona (UB) | Instituto de Salud Carlos III; ISCIII (CIBEROBN); Quality Group from Generalitat de Catalunya (GC) [SGR 773]; INRA Departement CEPIA
Two plus one makes an infinity: the wine polyphenol iceberg
Afficher plus [+] Moins [-]anglais. Polyphenols, including tannins and red anthocyanin pigments, are responsible for the color, taste, and beneficial health properties of plant-derived foods and beverages, especially in red wines. Known compounds represent only the emerged part of the “wine polyphenol iceberg”. It is believed that the immersed part results from complex cascades of reactions involving grape polyphenols and yeast metabolites. We used a non-targeted strategy based on high-resolution mass spectrometry and Kendrick mass defect plots to explore this hypothesis. Reactions of acetaldehyde, epicatechin, and malvidin-3-O-glucoside, representing yeast metabolites, tannins, and anthocyanins, respectively, were selected for a proof-of-concept experiment. A series of compounds including expected and so-far-unknown structures were detected. Random polymerization involving both the original substrates and intermediate products resulting from cascade reactions was demonstrated.
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