Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. UPLC-UV-Q-TOF
2.3. Sample Quantification Methods
2.4. Wine Samples
2.4.1. Samples Collected during the Winemaking Process
2.4.2. Red Wines Samples Aged in Bottles
2.4.3. Samples from the Strong Oxidative Condition Experiment
2.5. Global Phenolic Compounds Analysis
3. Results
3.1. Differentiation between Non-Cyclic Tetramer and Crown Procyanidins’ Tetramer in Red Wine
3.2. Extraction Kinetics of the Crown Procyanidin Tetramer during Winemaking
3.3. Evolution of Crown Procyanidins during Aging of Red Wine
3.4. Crown Procyanidins under Strong Oxidative Condition
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Compounds | Formula | Calculated m/z | Measured m/z | Diff (ppm) |
---|---|---|---|---|
B type tetramer | [C60H50O24+H]+ | 1155.2765 | 1155.2724 | −3.55 |
[C60H50O24+Na]+ | 1177.2584 | 1177.2555 | −2.46 | |
Crown tetramer | [C60H48O24+H]+ | 1153.2608 | 1153.2601 | −0.61 |
[C60H48O24+Na]+ | 1175.2428 | 1175.2428 | 0.00 | |
[C60H48O24+K]+ | 1191.2167 | 1191.2151 | −1.34 |
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Jouin, A.; Zeng, L.; Canosa, M.R.; Teissedre, P.-L.; Jourdes, M. Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine. Foods 2022, 11, 3194. https://doi.org/10.3390/foods11203194
Jouin A, Zeng L, Canosa MR, Teissedre P-L, Jourdes M. Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine. Foods. 2022; 11(20):3194. https://doi.org/10.3390/foods11203194
Chicago/Turabian StyleJouin, Alicia, Liming Zeng, Marina Riveiro Canosa, Pierre-Louis Teissedre, and Michael Jourdes. 2022. "Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine" Foods 11, no. 20: 3194. https://doi.org/10.3390/foods11203194