2026-04-17T05:38:27Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1625282025-12-05T14:51:15Zcom_2072_1057col_2072_478917col_2072_478924

00925njm 22002777a 4500 dc Vallverdú i Queralt, Anna author Meudec, Emmanuelle author Eder, M. author Lamuela Raventós, Rosa Ma. author Sommerer, Nicolas author Cheynier, Veronique author 2020-05-27T05:34:39Z 2020-05-27T05:34:39Z 2017-05-15 2020-05-27T05:34:40Z 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 nontargeted 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-farunknown structures were detected. Random polymerization involving both the original substrates and intermediate products resulting from cascade reactions was demonstrated. Vi Raïms Flavonoides Espectrometria de masses Polimerització Polifenols Tanins Wine Grapes Flavonoids Mass spectrometry Polymerization Polyphenols Tannins The hidden face of wine polyphenol polymerization highlighted by high resolution mass spectrometry