Research article summary (published 30 Dec 2004):

Updated knowledge about the presence of phenolic compounds in wine.

Full Abstract

Phenolic compounds are partly responsible for the color, astringency, and bitterness of wine, as well as for numerous physiological properties associated with wine consumption. Mass spectrometry has allowed for great progress in the identification and characterization of wine polyphenols. The aim of the present article is to summarize the numerous advances recently achieved in this field. The main type of phenolic compounds found in wine, including hydroxybenzoic and hydroxycinnamic acids, stilbenes, flavones, flavonols, flavanonols, flavanols, and anthocyanins, are firstly described. Chemical reactions and mechanisms involving phenolic compounds during winemaking are also extensively discussed, including enzymatic and chemical oxidation reactions, direct and acetaldehyde-mediated anthocyanin-tannin condensation reactions, acetaldehydemediated and glyoxylic acid-mediated tannin-tannin condensation reactions and, C-4/C-5 anthocyanin cycloaddition reactions with 4-vinylphenols, vinylflavanols and pyruvic acid, among others, leading to the formation of pyranoanthocyanins. Useful mass spectral data of well-known and novel phenolic compounds recently identified in wine, and details related to their fragmentation pathway according to different ionization techniques, are given.

Author information

Author/s: Monagas, María (M); Bartolomé, Begoña (B); Gómez-Cordovés, Carmen (C);

Affiliation: Instituto de Fermentaciones Industriales, CSIC, Madrid, Spain.

Journal and publication information

Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review

Journal: Critical reviews in food science and nutrition (Crit Rev Food Sci Nutr), published in United States. (Language: eng)

Reference: 2005-; vol 45 (issue 2) : pp 85-118

Dates: Created 2005/06/08; Completed 2005/08/26; Revised 2006/11/15;

PMID: 15941014, status: MEDLINE (last retrieval date: 2/18/2009, IMS Date: )

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

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MeSH headings (categories)

This article was linked to the MESH Headings shown below.

Anthocyanins - analysis; chemistry Flavonoids - analysis; chemistry Flavonols - chemistry Food Handling Glyoxylates - chemistry Hydroxybenzoic Acids - analysis

Magnetic Resonance Spectroscopy Mass Spectrometry Phenols - analysis; chemistry Stilbenes - analysis Tannins - chemistry Wine - analysis

Associated Chemicals: Anthocyanins (0) ; Flavonoids (0) ; Flavonols (0) ; Glyoxylates (0) ; Hydroxybenzoic Acids (0) ; Phenols (0) ; Stilbenes (0) ; Tannins (0) ; phenolic acid (29656-58-4) ; glyoxylic acid (298-12-4)

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