Journal
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
Volume 401, Issue 5, Pages 1485-1495Publisher
SPRINGER HEIDELBERG
DOI: 10.1007/s00216-011-4988-1
Keywords
Procyanidins; Wine analysis; Synthesis; Chromatography; NMR; Mass spectrometry
Funding
- Conseil Interprofessionnel des Vins de Bordeaux (CIVB)
- Centre National de la Recherche Scientifique (CNRS)
- Aquitaine Government
- Universite de Bordeaux
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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.
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