A new class of anthocyanin‐procyanidin condensation products detected in red wine by electrospray ionization multi‐stage mass spectrometry analysis

In our previous work, we have identified, in a model wine solution containing malvidin 3‐glucoside, epicatechin and acetaldehyde, a new condensation product – hydroxylethyl‐malvidin‐3‐glucoside‐ethyl‐epicatechin. The objective of this work was to verify the presence of such new condensation products in red wine. For this purpose, red wine was fractionated into various fractions by column chromatography on LiChroprep RP 18 and on Toyopearl 40 (F). The phenolic composition of each fraction was verified by HPLC‐DAD and direct‐infusion ESI‐MSⁿ analysis. In addition to the well‐known anthocyanins and their acetyl and coumaroyl derivatives, and several direct and indirect anthocyanin‐(epi)catechin condensation products, a new class of pigmented products, namely hydroxyethyl‐anthocyanin‐ethyl‐flavanol compounds, have been detected in red wine. The new class of pigmented products would be expected to be the major pigments responsible for the color of aged red wine. Copyright © 2010 John Wiley & Sons, Ltd.     

Identification of dimeric anthocyanins and new oligomeric pigments in red wine by means of HPLC-DAD-ESI/MSn

High-pressure liquid chromatography-diode array detector-electrospray ionisation/ion trap mass spectrometry (HPLC-DAD-ESI/MS(n)) analyses carried out in red wine fractions revealed the existence of dimeric anthocyanins (A-A(+)), previously detected in grape skin, and allowed the detection and identification, for the first time, of other derived oligomers. The structure of these compounds was characterised according to their MS(n)(n = 1-4) fragmentation patterns. The newly detected oligomers consisted of a flavanol, (epi)catechin or (epi)gallocatechin, linked through its C(4) position to the nucleophilic positions of the upper unit of a dimeric anthocyanin (F-A-A(+)). All the compounds contained malvidin as one of the anthocyanin subunits, whereas the other anthocyanin moiety could be either delphinidin, cyanidin, petunidin, peonidin or malvidin. With the fractionation method employed, the dimeric anthocyanins eluted in the same fractions as the monomeric anthocyanins. However, the new F-A-A(+) oligomers were found in the same fractions as F-A(+) dimers, which might indicate a structural similarity between both types of compounds. ESI/MS(n) analyses, coupled or not to HPLC, showed to be a useful and powerful tool for detecting and identifying these oligomers in wines, which usually elute from reversed-phase columns as humps and/or are overlapped by the peaks of other compounds. The detection of these oligomeric pigments in wine has provided more information about the complex pigments responsible for the elevation of the base line observed in the chromatograms of wines and has also revealed that oligomeric anthocyanins can take part in the reactions usually undergone by monomeric anthocyanins.     

NMR identification of ethyl-linked anthocyanin-flavanol pigments formed in model wine ferments

The ethyl-linked pigments produced by the reaction between either catechin or epicatechin and malvidin 3-O-glucoside with added acetaldehyde have been isolated and characterised by NMR spectroscopy. These pigments are generated in high concentrations in model fermentations containing added malvidin 3-O-glucoside and (epi)catechin when inoculated with Saccharomyces cerevisiae yeast. This confirms that these pigments are produced during fermentation from metabolically produced acetaldehyde and provides evidence that the formation of these pigments may be a significant contributor to the purple colouration of young red wines.     

Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels

The ageing of wines in oak barrels is a key stage in the production of high-quality red wines, with the type of oak chosen and the amount of oxygen received by the wine being the determining factors of the process. This work analyses the effect of ageing the same red wine in barrels with different oxygenation rates for one year (OTR), specifically the effect on the evolution of anthocyanins, their derivatives and the appearance of new pigments according to the oxygen dosage in barrels. Results show that wines aged in High-Wood-OTR barrels have a large quantity of monomeric anthocyanins and wine aged in Low-Wood-OTR barrels presents a major intensity of colour. Moreover, using LC-MS analysis, it was possible to detect and identify different families of anthocyanin derivatives, including the tentative identification of two new aldehyde-flavanol-methylpyranoanthocyanin pigments.     

Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC‐MS‐Olfactometry and LC‐MS‐MS

The principal purpose of the present work is to characterize the aroma, aroma‐active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free‐run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC‐MS‐O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2‐phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin‐3‐glycoside and its acetyl and coumaroyl forms were identified as the dominant anthocyanins in both wines. It is worth noting the pressing application (2.0 atm) led to an increase of some unpleasant notes in the aroma providing chemical, pharmacy, and fermented aromas in wine. On the other hand, the wines produced with pressed pomace presented higher amounts of anthocyanins.     

Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression

Originating in the grapes, monomeric anthocyanins in young red wines contribute the majority of color and the supposed beneficial health effects related to their consumption, and as such they are recognized as one of the most important groups of phenolic metabolites in red wines. In recent years, our increasing knowledge of the chemical complexity of the monomeric anthocyanins, their stability, together with the phenomena such as self-association and copigmentation that can stabilize and enhance their color has helped to explain their color representation in red wine making and aging. A series of new enological practices were developed to improve the anthocyanin extraction, as well as their color expression and maintenance. This paper summarizes the most recent advances in the studies of the monomeric anthocyanins in red wines, emphasizing their origin, occurrence, color enhancing effects, their degradation and the effect of various enological practices on them.     

Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H₂O₂ and the air saturation method. Conclusion: The study demonstrated that H₂O₂ addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.     

Separation of five oligostilbenes from Vitis amurensis by flow‐rate gradient high‐performance counter‐current chromatography

A rapid and efficient high‐performance counter‐current chromatography (HPCCC) method was developed to separate five oligostilbenes from the roots of Vitis amurensis. An n‐hexane/ethyl acetate/methanol/water system (4:8:4:10, v/v/v/v) was selected as an optimal two‐phase solvent system of which the upper phase was used as the stationary phase and the lower phase was used as the mobile one. Partition coefficient values for the target compounds under these optimized conditions were 0.28 ( 1 , ampleosin A), 7.12 ( 2 , (+)‐g‐viniferin), 2.26 ( 3 , vitisin A), 5.38 ( 4 , wilsonol C), and 11.23 ( 5 , vitisin B). Flow‐rate gradient HPCCC (4 mL/min in 0–70 min, 8 mL/min in 70–250 min) was applied to isolate the target compounds in as high purity as possible within the shortest possible run time. Under these conditions, ampelopsin A (12.1 mg), (+)‐g‐viniferin (10.4 mg), vitisin A (2.8 mg), wilsonol C (3.2 mg), and vitisin B (37 mg) were isolated with >95% purity from 150 mg of enriched oligostilbene extract. Although the K_D of the last eluted compound, vitisin B (K_D = 11.23), was relatively large, it was eluted in 115–145 min using the two‐phase solvent system. This study shows that HPCCC is an efficient tool for the isolation and purification of natural products.     

Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction

In the production of red wines, the pressing of marcs and extended maceration techniques can increase the extraction of phenolic compounds, often imparting high bitterness and astringency to finished wines. Among various oenological products, mannoproteins have been shown to improve the mouthfeel of red wines. In this work, extended maceration (E), marc-pressed (P), and free-run (F) Sangiovese wines were aged for six months in contact with three different commercial mannoprotein-rich yeast extracts (MP, MS, and MF) at a concentration of 20 g/hL. Phenolic compounds were measured in treated and control wines, and sensory characteristics related to the astringency, aroma, and colour of the wines were studied. A multivariate analysis revealed that mannoproteins had a different effect depending on the anthocyanin/tannin (A/T) ratio of the wine. When tannins are strongly present (extended maceration wines with A/T = 0.2), the MP conferred mouthcoating and soft and velvety sensations, as well as colour stability to the wine. At A/T = 0.3, as in marc-pressed wines, both MF and MP improved the mouthfeel and colour of Sangiovese. However, in free-run wine, where the A/T ratio is 0.5, the formation of polymeric pigments was allowed by all treatments and correlated with silk, velvet, and mouthcoat subqualities. A decrease in bitterness was also obtained. Commercial mannoproteins may represent a way to improve the mouthfeel and colour of very tannic wines.     

Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques

A combination of column chromatography on Toyopearl gel HW-40 (S) and polyamide resin has been developed for the preparative isolation and further determination of pyranoanthocyanins of oligomeric nature formed after reaction between anthocyanins and different flavanols in a complex wine matrix. Polyamide chromatography was found to be exceptionally useful to separate oligomeric pyanoanthocyanins from other classes of wine flavonoids and polymerized pigments into an advanced state of purity for further identification and quantification by HPLC-diode array detector coupled with electrospray ionization mass spectrometry (HPLC-DAD/ESI-MS). Fractionation on Toyopearl gel chromatography allowed the separation of pyranoanthocyanins bearing the same flavanols (catechin, epicatechin and procyanidin dimers) but with different anthocyanin moieties (either acylated or non-acylated in the glucose residue) in order to allow further isolation of individual oligomeric pigments on C18 chromatography. A quantitative procedure for analyzing the major pyranoanthocyanin-flavanol derivatives in different aged wines is proposed for the first time. Results obtained showed good reproducibility and recovery regarding sample pretreatment and quantitative method for all analyzed oligomeric pyranoanthocyanins. The combination of these two chromatographic separations is likely to be applicable to the preparative isolation of other anthocyanin-derived pigments.     

Separation of pyranoanthocyanins from red wine by column chromatography

With the aim of monitoring the formation of anthocyanin-derived pigments and contributing to the study of their chromatic properties, stability and relative contribution to the colour of red wines, a method for fractionation of the colouring material was set up. The method was based on the distinct reactivity of the different pigment families towards bisulfite (hydrogen sulfite). The wine, acidified and bleached with NaHSO₃, was placed in a Toyopearl^® HW-40(s) gel column and submitted to elution with ethanol. Two fractions with different pigment compositions were collected and analysed by liquid chromatographay diode array detection-mass spectrometry. Compounds present in each fraction were identified according to their UV-visible and MSⁿ mass spectra, showing that the first one was mostly constituted of pyranoanthocyanins, whereas the second basically contained anthocyanins and anthocyanin-flavanol condensation products. A large variety of new pigments were detected, some of which had not been previously reported in red wines, as far as we know. Characteristic MS² and MS³ fragmentation patterns were observed within each family of compounds, which could be further applied for characterisation of unknown pigments in other wines.     

Application of LC–MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region

The study of the evolutions of different wine pigment families, copigmentation/polymerisation processes and colour characteristics during the first year of ageing in oak barrel has allowed the assessment of the ageing aptitude of Syrah wines from “Condado de Huelva D.O.”, a warm climate region. A total of 32 anthocyanic pigments were identified, including 14 major compounds from grape and 18 minor derivatives formed during the vinification. The anthocyanin profile changed towards more chemical complexity, being vitisin-like pyranoanthocyanins the predominant minor pigments during the first month of ageing. As wine became older, a progressive increase on the content of 4-vinylcatechin, 4-vinylphenol and 4-vinylcatechol compounds took place. Results showed that copigmentation occurred during the whole process of ageing inducing visual perceptible colour effects. Simultaneously to the copigmentation decrease, the degree of polymerisation increased during ageing, being maximum at 9 months old wines (77%). The colour of wines evolved progressively in a positive way from 3 to 9 months of ageing, becoming darker and with more vivid colour. However, from 9 to 12 months of ageing, the chemical structure of wines was negatively affected resulting in lighter, with more red-orange hues and less vivid colours. The inclusion of the chemical and colorimetric information on the PCA model allows us to reach very good discriminations among the Syrah wines with different wood contact period.     

Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)

‘Mencía’/‘Jaen’ it’s an important red grape variety, exclusive of the Iberian Peninsula, used in wine production namely in Bierzo D.O. and Dão D.O., respectively. This work evaluates the effect of the two different “terroirs” on the phenolic composition and chromatic characteristics of ‘Mencía’/‘Jaen’ monovarietal wines produced at an industrial scale in the same vintage. Using Principal Component Analysis (PCA), Partial Least Squares-Discrimination Analysis (PLS-DA), and Orthogonal PLS-DA (OPLS-DA) it was found that peonidin-3-coumaroylglucoside, petunidin-3-glucoside, malvidin-3-coumaroylglucoside, peonidin-3-glucoside, malvidin-3-acetylglucoside, malvidin-3-glucoside, and ferulic acid were the phenolic compounds with the highest differences between the two regions. PLS regression allowed to correlate the differences in lightness (L*) and redness (a*) of wines from ‘Jaen’ and ‘Mencía’ to differences in colored anthocyanins, polymeric pigments, total pigments, total anthocyanins, cyanidin-3-acetylglucoside, delphinidin-3-acetylglucoside, delphinidin-3-glucoside, peonidin-3-coumaroylglucoside, petunidin-3-glucoside and malvidin-3-glucoside in wines, and the colorless ferulic, caffeic, and coutaric acids, and ethyl caffeate. The wines a* values were more affected by colored anthocyanins, ferulic acid, total anthocyanins, delphinidin-3-acetylglucoside, delphinidin-3-glucoside and petunidin-3-acetylglucoside, and catechin. The positive influence of ferulic acid in the a* values and ferulic, caffeic, coutaric acids, and ethyl caffeate on the L* values can be due to the co-pigmentation phenomena. The higher dryness and lower temperatures during the September nights in this vintage might explain the differences observed in the anthocyanin content and chromatic characteristics of the wines.     

Mixed‐Organic‐Cation Perovskite Photovoltaics for Enhanced Solar‐Light Harvesting

Hybrid organic–inorganic lead halide perovskite APbX₃ pigments, such as methylammonium lead iodide, have recently emerged as excellent light harvesters in solid‐state mesoscopic solar cells. An important target for the further improvement of the performance of perovskite‐based photovoltaics is to extend their optical‐absorption onset further into the red to enhance solar‐light harvesting. Herein, we show that this goal can be reached by using a mixture of formamidinium (HN=CHNH₃⁺, FA) and methylammonium (CH₃NH₃⁺, MA) cations in the A position of the APbI₃ perovskite structure. This combination leads to an enhanced short‐circuit current and thus superior devices to those based on only CH₃NH₃⁺. This concept has not been applied previously in perovskite‐based solar cells. It shows great potential as a versatile tool to tune the structural, electrical, and optoelectronic properties of the light‐harvesting materials.     

Studies on Binary Blends of Poly(3‐hydroxybutyrate‐co‐3‐hydroxyhexanoate) and Natural Polyphenol Catechin: Specific Interactions and Thermal Properties

The existence of a specific intermolecular hydrogen‐bonding interaction between poly(3‐hydroxybutyrate‐co‐3‐hydroxyhexanoate) [P(3HB‐co‐3HH)] and (+)‐catechin in their blends was demonstrated by Fourier‐transform infrared spectroscopy (FT‐IR). It was found that the experimentally estimated fraction of hydrogen‐bonded carbonyl groups was much lower than the theoretically predicted maximum fraction. Only one glass transition temperature (T_g) occurred in the blends with the compositions detected by differential scanning calorimetry (DSC), being further confirmed by the results of dynamic mechanical thermal analysis (DMTA). The decrease of the melting point (T_m) and the increase of the glass transition temperature of the blends observed by the DSC measurements also suggested the existence of a strong intermolecular interaction. It was interesting to note that, as a low‐molecular‐weight compound, catechin showed a glass transition, which arises from strong self‐association. As expected, the crystalline structure of P(3HB‐co‐3HH) in the blends showed no change, but the crystallinity of the copolymer component in the blends, calculated by wide‐angle X‐ray diffraction, decreased with the increase of catechin weight content. Investigated by tensile experiments, the maximum strength and modulus decreased sharply with the increase of catechin content; on the contrary, the elongation changed slowly.

The FT‐IR spectra in the wave‐number 1 680–1 780 cm^?1 region for blends of P(3HB‐co‐3HH)/catechin. A: HBH; B: HBHC10; C: HBHC20; D: HBHC30; E: HBHC40; F: HBHC50; and G: catechin.     

高效液相色谱-串联质谱法检测红葡萄酒中功效成分

建立了高效液相色谱-串联质谱法快速测定葡萄酒中白藜芦醇、黄酮类、多酚类功效成分的分析方法。葡萄酒样品直接稀释后进样,用C18柱进行分离,以乙腈-0.1%(体积分数)甲酸水溶液为流动相进行梯度洗脱,通过多反应监测(MRM)模式进行检测。13种功效成分在各自线性范围内呈良好的线性关系,相关系数均大于0.99。除表没食子儿茶素、没食子儿茶素、儿茶素没食子酸酯、花旗松素的检出限为1.0、1.0、3.0、3.0μg/L外,其他9种化合物的检出限均小于1.0μg/L。回收率为80.9%~112.3%,相对标准偏差小于10%。该方法快速、准确、灵敏度高,适用于葡萄酒中功效成分的快速分析。对实际样品的检测表明,所测葡萄酒样品中均含有儿茶素、表儿茶素、表没食子儿茶素、没食子儿茶素、表儿茶素没食子酸酯/儿茶素没食子酸酯、白藜芦醇、大豆黄素等功效成分,不同品种葡萄酒中这些功效成分含量差异显著。     

Density Functional Theory Study on Hydrogen Bonding Interaction of Catechin-(H2O)n

Density functional theory B3LYP method with 6‐31G* basis set has been used to optimize the geometries of the catechin, water and catechin‐(H₂O)_n complexes. The vibrational frequencies have been studied at the same level to analyze these complexes. Six and eleven stable structures for the catechin‐H₂O and catechin‐(H₂O)₂ have been found, respectively. Theories of atoms in molecules (AIM) and natural bond orbital (NBO) have been utilized to investigate the hydrogen bonds involved in all the systems. The interaction energies of all the complexes corrected by basis set superposition error, are from ?13.27 to ?83.56 kJ/mol. All calculations also indicate that there are strong hydrogen‐bonding interactions in catechin‐water complexes. The strong hydrogen‐bonding contributes to the interaction energies dominantly. The O–H stretching motions in all the complexes are red‐shifted relative to that of the monomer.     

Hydrogen‐Bonding Interaction and Crystalline Morphology in the Binary Blends of Poly(ε‐caprolactone) and Polyphenol Catechin

The specific intermolecular hydrogen‐bonding interaction between the ester carbonyl groups of poly(ε‐caprolactone) (PCL) and the phenolic hydroxyl groups of catechin has been studied by Fourier‐transform infrared spectroscopy (FT‐IR) and differential scanning calorimetry (DSC). According to quantitative curve‐fitting analysis of the FT‐IR spectra of PCL/catechin blends, it was found that the fraction of hydrogen‐bonded carbonyl groups of PCL increased with catechin content, while that of hydrogen‐bonded hydroxyl groups of catechin decreased. The calculated crystallinity of PCL in the binary blends, based on the curve‐fitting results, suggested that the crystallization of PCL was restrained in the blends with catechin. Only single glass transition temperature, T_g, was observed over the whole range of blend compositions, which was between those of the pure components. The melting point, T_m, depressed and T_g increased, indicating also the existence of strong intermolecular association. The blend composition dependence of T_g could be predicted very well by the Kwei equation with a positive ‘q’ value of 124. With the aid of small angle X‐ray scattering measurement, the segregation of catechin was investigated. It was found that the extent of extra‐lamellar segregation increased with catechin content. It was suggested that the crystal growth rate played the dominant role in the formation of morphology. With decreasing crystal growth rate of PCL component in the blends, enough time has been given to catechin molecules to diffuse into extra‐lamellar region.

     

Desferrioxamine dehydrogenates bilirubin in two stages,leading to a 1:1 red‐coloured adduct. Characterization of the products by high‐performance liquid chromatography/electrospray ionization mass spectrometry

We have used open‐chain tetrapyrroles, such as bilirubin, as molecular probes to investigate the pro‐oxidant activity of desferrioxamine (DES) and its modulation by Trolox. On exposure to Fe‐EDTA/H₂O₂, bilirubin and mesobilirubin underwent bleaching. When DES was present, bleaching was prevented and both rubins were converted into green‐coloured derivatives and then into red pigments. Trolox added with DES inhibited the colour changes induced by DES. The oxidative products were resolved from their parent compounds by high‐performance liquid chromatography (HPLC) and studied by electrospray ionization mass spectrometry and by UV/visible spectroscopy. The green products were identified as biliverdin or mesobiliverdin; the red pigments as the 1:1 molar adduct of DES with biliverdin or mesobiliverdin, less two hydrogens in both cases. It is concluded that DES exercises its oxidative activity through nitroxyl oxidizing radicals capable of efficient hydrogen abstraction, dehydrogenating either rubin to the corresponding verdin. A diradical derivative of DES (bearing two nitroxyl radicals in the same molecule) may be involved in the oxidation of verdins to red pigments, through concerted dehydrogenation and adduct formation. These results shed further light on the redox properties of bilirubin, DES and Trolox, and their interactions. They provide further evidence of the pro‐oxidant activity of DES and suggest a more general biological significance, as rapid removal of bilirubin by bleaching or dehydrogenation may have pharmacological/toxicological implications in severe jaundice. Copyright © 2008 John Wiley & Sons, Ltd.     

Aging markers from bottled red wine aged with chips, staves and barrels

This paper shows the results of the experiments carried on Spanish red wines aged through alternative as well as traditional oak barrel systems, i.e., chips stainless steel tanks and staves stainless steel tanks, at the same time and under the same conditions.Wine aging through wood pieces is not accepted as an enological practice by the European Union and, in fact, it is considered a fraud. It is, then, of a great interest to identify those parameters able to establish the aging technique that had been used in a wine ready to be consumed. With this idea in mind, the development of the same wine has been studied while aging for 3 years in three different systems.During the first six aging months wines stored with staves obtained characteristics that were halfway between wines treated with chips and those aged in barrels. However, as wood contact period length increased so did the differences between wines stored in traditional and alternative systems (either with staves or chips). These differences grew during the bottling period, so that after a 2-year bottling period wines from the three systems became different enough to tell them apart. Discriminant analysis of the variables studied made it possible to establish these differences. The most meaningful variables were yellow colour component, anthocyanins (cyanidin-3-glucoside, vitisin A and sum of pcoumaryl derivates), vanillin acid, protocachuic aldehyde and epicatechin.