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New strategies to study the chemical nature of wine oligomeric procyanidins

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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.

Tannins, mainly procyanidins, represent a key element in red wine taste and flavors. They are especially involved in the sensation of astringency. Identifying them to achieve a true structure-taste Relationship remains a real challenge for researchers. This review reports on new routes to collect more and more information about the chemical nature of procyanidins present in wine.

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Acknowledgements

We thank the Conseil Interprofessionnel des Vins de Bordeaux (CIVB), the Centre National de la Recherche Scientifique (CNRS), the Aquitaine Government, and the Université de Bordeaux for financial support, and Noël Pinaud for the artwork.

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Authors and Affiliations

  1. Institut des Sciences Moléculaires, UMR 5255, Université de Bordeaux, CNRS, 351 cours de la Libération, 33405, Talence Cedex, France

    Christelle Absalon, Sandy Fabre, Isabelle Tarascou, Eric Fouquet & Isabelle Pianet

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  1. Christelle Absalon
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  2. Sandy Fabre
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  3. Isabelle Tarascou
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  4. Eric Fouquet
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  5. Isabelle Pianet
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Correspondence to Isabelle Pianet.

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Published in the special issue Wine Analysis with Guest Editor Isabelle Pianet.

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Absalon, C., Fabre, S., Tarascou, I. et al. New strategies to study the chemical nature of wine oligomeric procyanidins. Anal Bioanal Chem 401, 1485–1495 (2011). https://doi.org/10.1007/s00216-011-4988-1

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