Evolution of Analysis of Polyhenols from Grapes, Wines,and Extracts

Molecules

Bénédicte Lorrain¹  Isabelle Ky¹  Laurent Pechamat¹ 

[1] ¹Université Bordeaux, ISVV, EA 4577Oenologie, F-33140 Villenave d'Ornon, France ²INRA, ISVV, USC1366Oenologie, F-33140 Villenave d'Ornon, France ^†These authors contributed equally to this work.

关键词: phenolics;    anthocyanins;    tannins;    extraction;    global analyses;    HPLC/UPLC;    spectroscopy;    DPm;   

DOI  :  10.3390/molecules18011076

来源: mdpi

【 摘 要 】

Grape and wine phenolics are structurally diverse, from simple molecules to oligomers and polymers usually designated as tannins. They have an important impact on the organoleptic properties of wines, that’s why their analysis and quantification are of primordial importance. The extraction of phenolics from grapes and from wines is the first step involved in the analysis. Then, several analytical methods have been developed for the determination of total content of phenolic, while chromatographic and spectrophotometric analyses are continuously improved in order to achieve adequate separation of phenolic molecules, their subsequent identification and quantification. This review provides a summary of evolution of analysis of polyphenols from grapes, wines and extracts.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.