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A Closer Look at the Influence of Processing on Polyphenol Composition and Degree of Polymerization in Wine and Wine‐like Products
Author(s) -
Griffin Laura Elizabeth,
Neilson Andrew,
Stewart Amanda
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.974.26
Subject(s) - wine , winemaking , polyphenol , food science , chemistry , wine color , aging of wine , polymerization , maceration (sewage) , composition (language) , vintage , degree of polymerization , polymer , organic chemistry , biochemistry , antioxidant , materials science , linguistics , philosophy , composite material
Associations of moderate wine intake with positive health outcomes are often hypothesized to be attributable to polyphenols in wine. Polyphenol size, or mean degree of polymerization (mDP) may influence bioactivity. This study examined how starting materials and processing parameters in the wine production process impact the polyphenolic profile in finished wine and wine‐like products. Cabernet Sauvignon grapes were fermented under typical red winemaking conditions and following an extended chilled fruit maceration period. Additionally, rosé wine was made from the same grapes processed and fermented under typical rosé winemaking conditions, with excess skins, with excess seeds, and with excess crushed seeds (from the same lot of grapes). Analytical replicates (n =5) of each wine or wine‐like product (n = 8) were thiolyzed to determine mean degrees of polymerization (mDP) using UPLC‐MS, and the polyphenolic profile of each wine was characterized using normal‐phase HPLC. Examination of the normal‐phase HPCL chromatograms revealed that the polyphenol profiles of the wines were different, but most peaks were identified in the monomer region. Interestingly, the rosé wines with excess seeds had the greatest amount of oligomer (DP = 2–8) and polymer (DP >9–10) compounds. Monomers were the most abundant flavanols present in all wines. Due to the high concentrations of baseline monomers, mDP of flavanols were not significantly different among the products (p > 0.05). mDP for each wine was approximately 2, indicating that the average size of the flavanols in these products were dimers, not large polymers. It can be concluded that processing parameters, even when pushing the boundaries of winemaking practice, are not the primary factor enriching wine in large polymeric flavanols. Flavanol solubility may limit enrichment potential in wine, particularly for larger species. Future research in this area will include products made from other fruits, and subjected to other processing methods such as oxidation and cooking. Support or Funding Information Virginia Agricultural Experiment Station, Virginia Tech Translational Obesity Interdisciplinary Graduate Education Program