Compositional investigation of phenolic polymers isolated from Vitis vinifera L. Cv. Pinot Noir during fermentation.
Phenolic polymer material extracted during commercial red wine fermentations (Vitis vinifera L. cv. Pinot noir) was isolated and analyzed to characterize its chemical composition. Phenolic polymer isolates were prepared from samples taken throughout fermentation and isolated by adsorption chromatography. Isolates were subjected to phloroglucinolysis to analyze the proanthocyanidin amount as well as the subunit composition. Results of phloroglucinolysis revealed that the proanthocyanidin content of individual phenolic polymer isolates varied from 27 to 54%. Subsequent analyses were done in an attempt to quantify materials other than known proanthocyanidin subunits. Results of all experiments indicate that up to 82% of the phenolic polymer isolates could be accounted for by mass. While this figure accounts for a significant portion of the polymeric phenolic material, further investigation will be needed to qualify the remaining 18%.
Aron
Patricia M
PM
Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, USA.
Kennedy
James A
JA
D002241:Carbohydrates / Q000032:analysis; D005285:Fermentation; D009682:Magnetic Resonance Spectroscopy; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry* / Q000302:isolation & purification; D011108:Polymers / Q000737:chemistry* / Q000302:isolation & purification; D044945:Proanthocyanidins / Q000032:analysis / Q000737:chemistry; D014920:Wine / Q000032:analysis*
D002241:Carbohydrates; D010636:Phenols; D011108:Polymers; D044945:Proanthocyanidins; C013221:proanthocyanidin