Open AccessThe Hidden Face of Wine Polyphenol Polymerization Highlighted by High‐Resolution Mass Spectrometry
Author(s) -
VallverdúQueralt Anna,
Meudec Emmanuelle,
Eder Matthias,
LamuelaRaventos Rosa M.,
Sommerer Nicolas,
Cheynier Véronique
Publication year - 2017
Publication title -
chemistryopen
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.644
H-Index - 29
ISSN - 2191-1363
DOI - 10.1002/open.201700044
Subject(s) - polyphenol , wine , chemistry , anthocyanin , mass spectrometry , proanthocyanidin , food science , polymerization , aging of wine , acetaldehyde , malvidin , yeast , organic chemistry , chromatography , biochemistry , polymer , ethanol , antioxidant
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.