2026-04-17T18:40:02Zhttps://recercat.cat/oai/requestoai:recercat.cat:2445/1625282025-12-05T14:51:15Zcom_2072_1057col_2072_478917col_2072_478924
RECERCAT
author
Vallverdú i Queralt, Anna
author
Meudec, Emmanuelle
author
Eder, M.
author
Lamuela Raventós, Rosa Ma.
author
Sommerer, Nicolas
author
Cheynier, Veronique
2020-05-27T05:34:39Z2020-05-27T05:34:39Z2017-05-152020-05-27T05:34:40Z
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.
cc-by (c) Vallverdú i Queralt, Anna et al., 2017 http://creativecommons.org/licenses/by/3.0/es info:eu-repo/semantics/openAccess
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
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion