Study of polyphenolic compounds in wines and different parts of the grapevine

Study of polyphenolic compounds in wines and different parts of the grapevine

Folia Horticulturae

Volume 35 (2023): Issue 2 (December 2023)

By:

Jakub Humaj, Karolina Kostelnikova, Jiri Sochor, Michal Kumsta and Mojmir Baron

Open Access

|Dec 2023

Figures & Tables

Scheme of the extraction methodology. After harvesting, separation of the leaves, seeds, skins and stems was carried out. Then, extraction with lyophilisation and homogenisation took place. Finally, the individual polyphenolic compounds were measured using LC-MS.
LC-MS, liquid chromatography-mass spectrometry. — Scheme of the extraction methodology. After harvesting, separation of the leaves, seeds, skins and stems was carried out. Then, extraction with lyophilisation and homogenisation took place. Finally, the individual polyphenolic compounds were measured using LC-MS. LC-MS, liquid chromatography-mass spectrometry.

A schematic representation of the experiment with the addition of different plant materials before fermentation. After the processing of grapes, the must was taken away. Before fermentation, parts of the plant were added to each sample. After fermentation, the individual polyphenolic compounds were measured using LC-MS.
LC-MS, liquid chromatography–mass spectrometry. — A schematic representation of the experiment with the addition of different plant materials before fermentation. After the processing of grapes, the must was taken away. Before fermentation, parts of the plant were added to each sample. After fermentation, the individual polyphenolic compounds were measured using LC-MS. LC-MS, liquid chromatography–mass spectrometry.

The measured results for each polyphenolic substance from different parts of the grapevine_

	Leaves (mg · L’¹)	Skins (mg · L^-1)	Seeds (mg · L^-1)	Stems (mg · L^-1)	p-value
Myricetin	LOD	LOD	0.24 ± 0.033 b	LOD	0.001832
Quercetin	12.02 ± 3.50 d	9.18 ± 0.48 c	0.21 ± 0.053 a	3.07 ± 0.178 b	0.000000
Quercetin-3-glucoside	1586.05 ± 195.78 d	1093.44 ± 46.97 c	10.92 ± 0.920 a	240.15 ± 10.32 b	0.000000
Quercetin-3-galactoside	170.04 ± 33.81 c	37.24 ± 1.91 b	0.18 ± 0.022 a	13.88 ± 0.33 a	0.000039
Rutin	62.75 ± 13.36 d	20.76 ± 1.01 b	0.21 ± 0.032 a	47.67 ± 2.31 c	0.000000
Kaempferol	5.11 ± 1.04 c	1.09 ± 0.16 b	0.13 ± 0.088 a	0.66 ± 0.098 ab	0.000014
Kaempferol-3-D-glucoside	698.54 ± 95.79 b	57.82 ± 4.32 a	0.25 ± 0.018 a	25.87 ± 1.02 a	0.000000
Isorhamnetin	0.113 ± 0.08 a	0.91 ± 0.08 c	0.10 ± 0.087 a	0.224 ± 0.082 b	0.000001
Gallic acid	5.50 ± 0.77 a	2.14 ± 0.17 a	223.13 ± 21.73 c	32.91 ± 2.27 b	0.000160
Protocatechuic acid	7.03 ± 1.60 a	8.46 ± 1.03 ab	11.13 ± 0.745 c	9.76 ± 1.23 bc	0.000000
4-Hydroxybenzoic acid	31.43 ± 7.35 b	1.74 ± 0.48 a	1.13 ± 0.216 a	51.82 ± 4.92 c	0.000001
Vanillic acid	0.176 ± 0.50 a	LOD	LOD	0.000 ± 0.000 a	0.324174
Caftaric acid	1975.65 ± 287.12 d	403.73 ± 30.41 b	9.35 ± 0.934 a	684.42 ± 58.49 c	0.000001
Grape reaction product	21.26 ± 5.43 c	10.25 ± 1.050 a	0.016 ± 0.044 b	13.98 ± 0.93 a	0.000000
Caffeic acid	12.20 ± 2.57 c	1.28 ± 0.08 a	0.85 ± 0.103 a	3.75 ± 0.29 b	0.000002
Ethyl caffeate	0.102 ± 0.08 b	0.002 ± 0.007 a	0.002 ± 0.005 a	0.059 ± 0.039 ab	0.000251
Coutaric acid	479.01 ± 93.55 d	223.19 ± 15.22 b	25.01 ± 2.070 a	341.44 ± 29.60 c	0.000000
p-Coumaric acid	4.27 ± 0.74 d	0.50 ± 0.07 a	3.48 ± 0.172 c	2.44 ± 0.24 b	0.000000
Ethyl coumarate	LOD	LOD	0.004 ± 0.010 a	LOD	0.324174
Fertaric acid	76.06 ± 20.50 d	19.64 ± 1.21 b	1.00 ± 0.114 a	53.42 ± 3.48 c	0.000000
Ferulic acid	1.85 ± 0.65 b	1.03 ± 0.14 a	0.87 ± 0.157 a	2.65 ± 0.27 c	0.000000
Ethyl ferulate	9.42 ± 5.23 b	3.60 ± 2.33 a	3.61 ± 1.114 a	4.59 ± 2.19 a	0.000000
Trans-resveratrol	19.83 ± 2.57 a	4.28 ± 0.47 a	0.77 ± 0.158 a	446.94 ± 59.15 b	0.000903
Cis-resveratrol	12.33 ± 4.56 c	1.16 ± 0.23 a	LOD	6.07 ± 0.830 b	0.000005
Trans-piceid	59.49 ± 12.95 b	4.17 ± 0.44 a	3.26 ± 0.245 a	65.31 ± 6.58 b	0.000000
Cis-piceid	186.94 ± 39.45 c	6.28 ± 0.55 a	0.09 ± 0.022 a	33.07 ± 2.24 b	0.000151
Piceatannol	1.35 ± 0.55 a	0.04 ± 0.08 a	LOD	69.08 ± 6.76 b	0.001344
Astringin	7.38 ± 2.36 b	0.10 ± 0.12 a	0.296 ± 0.088 a	10.50 ± 1.08 c	0.000001
Catechin	187.73 ± 34.56 b	13.50 ± 0.67 a	1423.37 ± 91.967 d	1175.31 ± 109.86 c	0.000000
Epicatechin	15.98 ± 5.20 a	8.56 ± 0.56 a	1407.11 ± 83.606 c	135.47 ± 24.64 b	0.000384
Epicatechin-3-gallate	2.77 ± 0.75 a	0.16 ± 0.07 a	57.41 ± 4.970 b	118.90 ± 23.12 c	0.000006
Procyanidin B1	95.91 ± 22.18 a	34.51 ± 3.64 a	365.06 ± 42.64 b	3091.25 ± 174.01 c	0.000198
Procyanidin B2	19.48 ± 5.14 a	8.03 ± 1.05 a	611.43 ± 39.36 c	157.25 ± 21.89 b	0.000032
Procyanidin C	9.28 ± 2.03 a	4.76 ± 0.51 a	383.95 ± 39.36 c	287.76 ± 36.08 b	0.000001

Parameters of Souvignier gris_

Parameters of Souvignier gris
Sugar	25°BX
Titratable acids	7.6 g · L^-1
pH	3.28
YAN	213 mg · L^-1
Village	Lednice

Results of the measurement of polyphenols in wines, fermented with the individual parts of the grapevine_

	Skins (mg · L-¹)	Stems (mg · L^-1)	Leaves (mg · L^-1)	Seeds (mg · L^-1)	Control (mg · L^-1)	p-value
Myricetin	0.002 ± 0.004 a	LOD	LOD	LOD	LOD	0.325582
Quercetin	0.035 ± 0.008 b	0.037 ± 0.008 a	0.021 ± 0.009 c	0.168 ± 0.023 d	0.002 ± 0.004 a	0.000081
Quercetin-3-glucoside	0.346 ± 0.038 b	0.099 ± 0.007 a	0.094 ± 0.013 a	0.059 ± 0.005 c	0.016 ± 0.004 d	0.000004
Quercetin-3-galactoside	0.037 ± 0.002 ab	0.027 ± 0.001 ab	0.036 ± 0.012 a	0.020 ± 0.002 b	0.034 ± 0.011 a	0.000000
Kaempferol-3-D-glucoside	0.014 ± 0.001 a	0.004 ± 0.001 a	0.005 ± 0.001 a	0.003 ± 0.001 a	0.003 ± 0.003 b	0.000000
Isorhamnetin	LOD	LOD	LOD	0.031 ± 0.006 b	0.003 ± 0.007 a	0.007477
Rutin	0.001 ± 0.002 b	0.002 ± 0.002 ab	0.003 ± 0.002 ab	0.003 ± 0.002 ab	0.004 ± 0.001 a	0.000000
Gallic acid	10.656 ± 1.483 a	5.259 ±0.623 b	0.079 ± 0.025 a	31.48 ± 0.65 d	0.165 ± 0.065 c	0.000139
Protocatechuic acid	3.358 ± 0.091 a	2.090 ± 0.178 b	2.926 ± 0.299 c	1.679 ± 0.025 a	1.638 ± 0.100 d	0.000000
4-Hydroxybenzoic acid	0.709 ± 0.015 a	0.611 ± 0.022 b	0.869 ± 0.036 d	0.405 ± 0.008 a	0.432 ± 0.012 c	0.000000
Vanillic acid	0.424 ± 0.030 ab	0.360 ± 0.021 b	0.352 ± 0.027 ab	0.310 ± 0.017 a	0.335 ± 0.024 c	0.000000
Syringic acid	0.101 ± 0.009 a	0.140 ± 0.015 d	LOD	0.088 ± 0.013 ab	0.072 ± 0.014 b	0.000000
Caftaric acid	35.14 ± 2.90 ab	44.56 ± 3.38 c	4.339 ± 0.474 d	42.14 ± 0.77 bc	38.43 ± 1.41 a	0.000000
Grape reaction product	0.527 ± 0.090 b	5.376 ± 0.987 d	0.189 ± 0.021 a	3.996 ± 0.249 c	2.950 ± 0.206 a	0.000000
Caffeic acid	2.498 ± 0.215 b	1.172 ± 0.117 d	0.120 ± 0.017 a	0.904 ± 0.044 c	0.410 ± 0.034 e	0.000000
Ethyl caffeate	1.861 ± 0.048 c	0.572 ± 0.063 a	0.065 ± 0.007 b	0.509 ± 0.029 a	0.162 ± 0.006 d	0.000010
Coutaric acid	12.82 ± 1.23 a	9.37 ± 0.18 b	5.501 ± 0.038 a	9.89 ± 0.13 b	5.05 ± 0.06 c	0.000000
p-Coumaric acid	1.188 ± 0.052 a	0.954 ± 0.013 d	0.524 ± 0.067 c	0.325 ± 0.010 b	0.211 ± 0.018 e	0.000000
Ethyl coumarate	1.135 ± 0.035 a	0.416 ± 0.022 d	0.247 ± 0.020 c	0.167 ± 0.010 b	0.089 ± 0.007 e	0.000002
Fertaric acid	3.046 ± 0.223 a	3.88 ± 0.33 c	0.865 ± 0.054 b	5.67 ± 0.10 d	2.86 ± 0.05 a	0.000000
Ferulic acid	0.635 ± 0.027 b	0.492 ± 0.029 d	0.040 ± 0.002 a	0.330 ± 0.013 c	0.260 ± 0.036 e	0.000000
Ethyl ferulate	0.022 ± 0.022 ab	0.003 ± 0.007 ab	LOD	0.002 ± 0.006 a	0.003 ± 0.006 b	0.034311
Trans-resveratrol	0.271 ± 0.055 a	1.999 ± 0.110 c	0.014 ± 0.015 a	0.248 ± 0.037 b	0.088 ± 0.019 b	0.000707
Cis-resveratrol	2.621 ± 0.336 c	1.038 ± 0.049 a	0.049 ± 0.021 b	0.833 ± 0.027 a	0.403 ± 0.102 d	0.000002
Trans-piceid	0.171 ± 0.011 a	0.491 ± 0.019 a	0.088 ± 0.012 b	0.402 ± 0.008 d	0.541 ± 0.095 c	0.000000
Cis-piceid	0.772 ± 0.063 b	0.634 ± 0.026 a	0.046 ± 0.021 c	1.114 ± 0.031 b	0.965 ± 0.205 a	0.000000
Astringin	0.004 ± 0.005 a	0.001 ± 0.001 a	0.001 ± 0.002 a	0.002 ± 0.003 a	LOD	0.009305
Catechin	29.30 ± 3.31 a	12.37 ± 1.54 b	0.119 ± 0.092 a	107.08 ± 1.70 d	0.342 ± 0.029 c	0.000379
Epicatechin	19.24 ± 2.30 a	1.778 ± 0.689 a	0.053 ± 0.036 a	64.64 ± 0.77 c	0.111 ± 0.017 b	0.000836
Epicatechin-3-gallate	0.041 ± 0.007 a	0.024 ± 0.005 a	LOD	1.084 ± 0.057 b	LOD	0.007249
Procyanidin B1	16.56 ± 2.690 a	17.13 ± 1.13 b	0.031 ± 0.026 a	95.37 ± 2.12 c	0.012 ± 0.017 b	0.000526
Procyanidin B2	11.80 ± 2.00 a	2.174 ± 0.454 b	0.020 ± 0.020 a	79.40 ± 0.94 d	0.025 ± 0.019 c	0.002721
Procyanidin C	6.46 ± 0.989 a	1.336 ± 0.302 a	LOD	66.23 ± 2.84 c	LOD	0.004521

Detector settings

Q1	Q3	DT (ms)	Compound name	DP (V)	EP (V)	CEP (V)	CE (V)	CXP (V)
169.0	125.0	10	Gallic acid	-42.0	-9.2	-5.1	-21.9	-0.3
153.0	109.0	10	Protocatechuic acid	-40.3	-9.2	-6.8	-21.4	-0.1
137.0	93.0	10	4-Hydroxybenzoic acid	-35.4	-8.7	-6.8	-22.6	-0.3
167.0	152.0	10	Vanillic acid	-33.0	-9.9	-4.9	-20.0	-0.6
197.0	123.0	10	Syringic acid	-32.1	-10.2	-6.1	-33.6	-0.3
311.0	179.0	10	Caftaric acid	-34.3	-4.2	-9.1	-22.2	-0.3
616.1	149.0	10	Grape reaction product	-63.0	-6.0	-18.0	-48.0	-0.9
179.0	135.0	10	Caffeic acid	-38.9	-10.7	-9.8	-24.2	-0.5
207.0	135.0	10	Ethyl caffeate	-55.0	-4.8	-11.0	-32.0	-0.6
295.0	163.0	10	Coutaric acid	-41.0	-4.1	-16.5	-22.0	-0.9
163.0	119.0	10	p-Coumaric acid	-37.5	-8.7	-8.8	-22.5	-0.3
191.0	117.0	10	Ethyl coumarate	-50.0	-4.2	-9.0	-42.0	-1.0
325.0	193.0	10	Fertaric acid	-44.0	-3.3	-9.0	-23.0	-0.3
193.0	134.0	10	Ferulic acid	-40.0	-10.2	-5.9	-24.4	-0.5
221.0	206.0	10	Ethyl ferulate	-55.0	-7.9	-15.2	-25.0	-0.5
227.0	143.0	10	Resveratrol	-70.0	-10.6	-11.7	-38.2	-0.7
389.0	227.0	10	Piceid	-70.0	-10.0	-17.3	-28.1	-0.3
243.0	159.0	10	Piceatannol	-70.0	-10.0	-7.2	-39.1	-0.6
405.0	243.0	10	Astringin	-63.0	-5.6	-20.0	-31.0	-0.3
289.0	123.0	10	Catechin	-60.0	-9.9	-9.5	-44.0	-0.3
317.0	151.0	10	Myricetin	-74.0	-4.0	-9.5	-36.3	-0.6
301.0	179.0	10	Quercetin	-68.0	-7.0	-8.2	-29.0	-0.3
463.0	300.0	10	Quercetin-3-glycosides	-81.0	-4.0	-13.0	-41.0	-0.9
609.0	300.0	10	Rutin	-93.0	-4.3	-17.0	-54.0	-0.9
285.0	285.0	10	Kaempferol	-120.0	-8.8	-16.0	-17.0	-0.5
315.0	300.0	10	Isorhamnetin	-74.0	-5.0	-19.0	-36.0	-0.3
447.0	284.0	10	Kaempferol-3-D-glucoside	-78.0	-4.2	-12.0	-40.0	-0.6
441.1	169.0	10	Epicatechin-3 -g allate	-64.0	-3.8	-12.0	-31.0	-0.3
577.1	289.0	10	Procyanidin B	-60.0	-4.0	-15.0	-37.0	-0.7
865.2	289.0	10	Procyanidin C	-80.0	-7.5	-25.0	-55.0	-0.6
188.0	93.0	10	α-Cyano-4-hydroxycinnamic acid	-36.0	-9.4	-10.7	-32.6	-0.1
249.0	205.0	10	Trolox	-58.0	-10.0	-7.2	-26.6	-0.3

DOI: https://doi.org/10.2478/fhort-2023-0022 | Journal eISSN: 2083-5965 | Journal ISSN: 0867-1761

Journal RSS Feed

Language: English

Page range: 297 - 306

Submitted on: Mar 9, 2023

Accepted on: Jul 17, 2023

Published on: Dec 31, 2023

Published by: Polish Society for Horticultural Sciences (PSHS)

In partnership with: Paradigm Publishing Services

Publication frequency: 2 times per year

Keywords:

LC-MS,

maceration,

skins,

stems,

Souvigner gris

Related subjects:

Life sciences,

Plant science,

Zoology,

Ecology,

Life sciences, other

© 2023 Jakub Humaj, Karolina Kostelnikova, Jiri Sochor, Michal Kumsta, Mojmir Baron, published by Polish Society for Horticultural Sciences (PSHS)
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Previous article Volume 35 (2023): Issue 2 (December 2023)Next article

Study of polyphenolic compounds in wines and different parts of the grapevine

Figures & Tables

Figure 1.

Figure 2.

The measured results for each polyphenolic substance from different parts of the grapevine_

Parameters of Souvignier gris_

Results of the measurement of polyphenols in wines, fermented with the individual parts of the grapevine_

Detector settings

Paradigm

My account