Evolution of analysis of polyhenols from grapes, wines, and extracts

Bénédicte Lorrain (1, 2) , Isabelle Ky (1) , Laurent Pechamat (1, 2) , Pierre Louis Teissedre (1, 2)

1 Œnologie
2 UB - Université Sciences et Technologies - Bordeaux 1

Grape and wine phenolics are structurally diverse, from simple molecules to oligomers and polymers usually designated as tannins. They have an important impact on the organoleptic properties of wines, that's why their analysis and quantification are of primordial importance. The extraction of phenolics from grapes and from wines is the first step involved in the analysis. Then, several analytical methods have been developed for the determination of total content of phenolic, while chromatographic and spectrophotometric analyses are continuously improved in order to achieve adequate separation of phenolic molecules, their subsequent identification and quantification. This review provides a summary of evolution of analysis of polyphenols from grapes, wines and extracts.

Mots clés: anthocyanins; global analyses; spectroscopy; DPm

Mots clés: phenolics; tannins; extraction; HPLC/UPLC

Domaines: Ingénierie des aliments; Génie des procédés

Bénédicte Lorrain, Isabelle Ky, Laurent Pechamat, Pierre Louis Teissedre. Evolution of analysis of polyhenols from grapes, wines, and extracts. Molecules, 2013, 18 (1), pp.1076 - 1100. ⟨10.3390/molecules18011076⟩. ⟨hal-02653115⟩