title: New strategies to study the chemical nature of wine oligomeric procyanidins.
abstract: Tannins represent a key element in red wine flavors, so researchers have made a lot of effort to try to understand the role of their structure in wine taste in recent decades. We report some new routes to achieve a true structure-taste relationship for the major tannins found in wine, which are procyanidins in their monomeric or oligomeric state. All these routes use synthetic standards. New advances in their synthesis and their analyses using chromatographic methods, NMR spectroscopy, and mass spectrometry to obtain more precise information about their chemical structure, including their stereochemistry and their precise degree of polymerization and galloylation, are described.
authors.affiliation: Institut des Sciences Moléculaires, UMR 5255, Université de Bordeaux, CNRS, 351 cours de la Libération, 33405 Talence Cedex, France.
authors.forename: Christelle
authors.initials: C
authors.lastname: Absalon
authors.forename: Sandy
authors.initials: S
authors.lastname: Fabre
authors.forename: Isabelle
authors.initials: I
authors.lastname: Tarascou
authors.forename: Eric
authors.initials: E
authors.lastname: Fouquet
authors.forename: Isabelle
authors.initials: I
authors.lastname: Pianet
mesh_terms: D002845:Chromatography / Q000379:methods; D009682:Magnetic Resonance Spectroscopy / Q000379:methods; D013058:Mass Spectrometry / Q000379:methods; D044945:Proanthocyanidins / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D044945:Proanthocyanidins