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首页> 外文期刊>Analytica chimica acta >Stilbenes:Quantitative extraction from grape skins,contribution of grape solids to wine and variation during wine maturation
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Stilbenes:Quantitative extraction from grape skins,contribution of grape solids to wine and variation during wine maturation

机译：Stilbenes：从葡萄皮中定量提取，葡萄固形物对葡萄酒的贡献以及葡萄酒成熟过程中的变化

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With the objective of studying the relationship between stilbenic composition in grape skins and that in corresponding red wine,we have firstly optimized a method for quantitative extraction and purification of stilbenes from grape skins,used for posterior HPLC analysis.Stilbene levels in grape skins of three Vitis vinifera varieties (Castelao,Syrah and Tinta Roriz) and in their corresponding wines made by traditional winemaking technologies were analyzed.Stilbene composition in grape skin varied considerably,depending on the grapevine variety.The contents of trans-resveratrol in grape skins of the three varieties were not significantly different.However,their contents of trans-piceid on dry skin were very significantly different (67.24,10.43 and 11.57 mg kg~(-1),respectively).Moreover,cis-piceid,which was absent in Syrah and Tinta Roriz grape skins,was detected in Castelao grape skin with an important amount (58.9 mg kg~(-1) on dry skin).The high concentrations of stilbenes were found in stem tissue (cv.Castelao):145.52 mg kg~(-1) of trans-resveratrol,61.43 mg kg~(-1) of trans-piceid and 143.85 mg kg~(-1) of cis-piceid (on dry stem),while only trans-resveratrol was quantified in the grape seeds with a low concentration (6.8 mg kg~(-1) on dry seed).Simulated maceration of each solid part of grapes using model wine solution indicated that both stem and seed have little contribution of stilbenes to wines while skins are the major source of these compounds in wine.On the other hand,cis-piceid was not detected in the corresponding wines made by these grapevine varieties,but its isomer trans-piceid was detected in an important concentration,suggesting that cis-piceid,once extracted,isomerized to its trans-form.The evolution of these compounds during the elaboration of wines (from the end of alcoholic fermentation until second racking,i.e.,just before bottling) showed that in general,trans-resveratrol concentration decreases gradually,trans-piceid kept constant,while cis-resveratrol increases slightly.The important finding of this work is that there was a significant correlation between the concentration of total piceid in grape skins and that in the respective wine.On the contrary,no such relationship was found for resveratrol.
机译：为了研究葡萄皮中斯蒂芬苯酚组成与相应红酒之间的关系，我们首先优化了一种定量提取和纯化葡萄皮中斯蒂芬苯酯的方法，用于后HPLC分析。三种葡萄皮中的二苯乙烯含量分析了葡萄品种（Castelao，Syrah和Tinta Roriz）及其在传统酿酒技术中生产的相应葡萄酒中。葡萄皮中二苯乙烯含量的差异很大，具体取决于葡萄品种。三种葡萄皮中反式白藜芦醇的含量品种之间没有显着差异。但是，它们在干性皮肤上的反式-伪皂苷含量有显着差异（分别为67.24、10.43和11.57 mg kg〜（-1））。在Castelao葡萄皮中检测到Tinta Roriz葡萄皮，含量很重要（在干燥皮肤上为58.9 mg kg〜（-1））。干组织中的含量：145.52 mg kg〜（-1）的反式白藜芦醇，61.43 mg kg〜（-1）的反式-哌啶和143.85 mg kg〜（-1）的顺式-哌啶（干燥）葡萄干中的反式白藜芦醇含量较低（干种子上为6.8 mg kg〜（-1））。使用模型葡萄酒溶液对葡萄的每个固体部分进行浸渍分析，结果表明葡萄干和种子斯蒂尔苯类对葡萄酒的贡献很小，而皮是葡萄酒中这些化合物的主要来源。另一方面，在这些葡萄品种生产的相应葡萄酒中未检出顺式-哌啶，但在同一个品种中却检出了顺式-哌啶。重要的浓度，建议顺式-哌啶一经提取，就异构化成其反式形式。这些化合物在葡萄酒加工过程中的演变（从酒精发酵结束到第二次发酵，即装瓶前）表明，反式白藜芦醇浓度逐渐降低，反式-哌啶保持恒定，而顺式-白藜芦醇的含量略有增加。这项工作的重要发现是葡萄皮中总木虱的浓度与相应葡萄酒中的总木虱浓度之间存在显着相关性。相反，白藜芦醇没有这种关系。

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