Skip to main content
SpringerLink
Log in
Book cover

Wine Chemistry and Biochemistry pp 509–527Cite as

Non-flavonoid Phenolic Compounds

  • Chapter

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   229.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   299.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD   299.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Andres-Lacueva, C., Lamuela-Raventós, R. M., Buxadera, S., Torre-Bonat, M. C. (1996). Polyphenol content in sparkling wines (Cava) at different aging period. In J. Vercauteren, C. Chèze, M.C. Dumon, J.F. Weber (Eds.), Polyphenols communications 96/XVIIIth International Conference on Polyphenols (Vol. 2, pp. 305–306). Bordeaux: Secrétariat du Groupe Polyphénols.

    Google Scholar 

  • Baderschneider, B., & Winterhalter, P. (2000). Isolation and characterization of novel stilbene derivatives from Riesling wine. J. Agric. Food Chem., 48, 2681–2686.

    Article  CAS  Google Scholar 

  • Baderschneider, B., & Winterhalter, P. (2001). Isolation and characterization of novel benzoates, cinnamates, flavonoids, and lignans from Riesling wine and screening for antioxidant activity. J. Agric. Food Chem., 49, 2788–2798.

    Article  CAS  Google Scholar 

  • Baldi, A., Romani, A., Mulinacci, N., & Vincieri, F. F. (1993). Composés phenoliques dans les cépages de Toscane de Vitis vinifera L. J. Int. Sci. Vigne Vin, 27, 201–215.

    CAS  Google Scholar 

  • Baranac, J. M., Petranovic, N. A., & Dimitric-Markovic, J. M. (1996). Spectrophotometric study of anthocyan copigmentation reactions. J. Agric. Food Chem., 44, 1333–1336.

    Article  CAS  Google Scholar 

  • Betés-Saura, C., Andrés-Lacueva, C., & Lamuela-Raventós, R. M. (1996). Phenolics in white free run juices and wines from Penedès by High-Performance Liquid Chromatography: Changes during vinification. J. Agric. Food Chem., 44, 3040–3046.

    Article  Google Scholar 

  • Boulton, R. (2001). The copigmentation of anthocyanins and its role in the color of red wine: A critical review. Am. J. Enol. Vitic., 52, 67–87.

    CAS  Google Scholar 

  • Boursiquot, J. M., Sapis, J. C., & Macheix, J. J. (1986). Les esters hydroxycinnamiques chez le genre Vitis. Essais d’application taxonomique premiers résultats. C.R. Acad. Sci. Serie Iii- Life Sciences, 302, 177–180.

    CAS  Google Scholar 

  • Buiarelli, F., Coccioli, F., Jasionowska, R., Merolle, M., & Terracciano, A. (2007). Analysis of some stilbenes in Italian wines by liquid chromatography/tandem mass spectrometry. Rap. Commun. Mass Spectrom., 21, 2955–2964.

    Article  CAS  Google Scholar 

  • Burns, J., Yokota, T., Ashihara, H., Lean, M. E. J., & Crozier, A. (2002). Plant foods and herbal sources of resveratrol. J. Agric. Food Chem., 50, 3337–3340.

    Article  CAS  Google Scholar 

  • Cantos, E., Espín, J. C., Fernandez, M. J., Oliva, J., & Tomas-Barberan, F. A. (2003). Postharvest UV-C-irradiated grapes as a potential source for producing stilbene-enriched red wines. J. Agric. Food Chem., 51, 1208–1214.

    Article  CAS  Google Scholar 

  • Careri, M., Corradini, C., Elviri, L., Nicoletti, I., & Zagnoni, I. (2004). Liquid Chromatography-Electrospray Tandem Mass Spectrometry of cis-resveratrol and trans-resveratrol: Development, validation, and application of the method to red wine, grape, and winemaking byproducts. J. Agric. Food Chem., 52, 6868–6874.

    Article  CAS  Google Scholar 

  • Chatonnet, P., Dubourdieu, D., & Boidron, J. N. (1989). Effects of certain factors on yeast phenolic acid decarboxylation. Conn. Vigne Vin., 23, 59–62.

    CAS  Google Scholar 

  • Chatonnet, P., Dubourdieu, D., Boidron, J.-N., & Lavigne, V. (1993). Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. J. Sci. Food Agric., 62, 191–202.

    Article  CAS  Google Scholar 

  • Cheynier, V. F., Trousdale, E. K., Singleton, V. L., Salgues, M. J., & Wylde, R. (1986). Characterization of 2-S-glutathionylcaftaric acid and its hydrolysis in relation to grape wines. J. Agric. Food Chem., 34, 217–221.

    Article  CAS  Google Scholar 

  • Cheynier, V., Rigaud, J., Souquet, J. M., Barillere, J. M., & Moutounet, M. (1989). Effect of pomace contact and hyperoxidation on the phenolic composition and quality of Grenache and Chardonnay wines. Am. J. Enol. Vitic., 40, 36–42.

    Google Scholar 

  • Cheynier, V., Rigaud, J., Souquet, J. M., Duprat, F., & Moutounet, M. (1990). Must Browning in relation to the behavior of phenolic compounds during oxidation. Am. J. Enol. Vitic., 41, 346–349.

    CAS  Google Scholar 

  • Cilliers, J. J. L., & Singleton, V. L. (1990). Caffeic Acid Autoxidation and the Effects of Thiols. J. Agric. Food Chem., 38, 1789–1796.

    Article  CAS  Google Scholar 

  • Cooper, H. J., & Marshall, A. G. (2001). Electrospray Ionization Fourier Transform Mass Spectrometric Analysis of Wine. J. Agric. Food Chem., 49, 5710–5718.

    Article  CAS  Google Scholar 

  • Dallas, C., Ricardo-da-Silva, J. M., & Laureano, O. (1996a). Interactions of oligomeric procyanidins in model wine solutions containing malvidin-3-glucoside and acetaldehyde. J. Sci. Food Agric., 70, 493–500.

    Article  CAS  Google Scholar 

  • Dallas, C., Ricardo-da-Silva, J. M., & Laureano, O. (1996b). Products formed in model wine solutions involving anthocyanins, procyanidin B2, and acetaldehyde. J. Agric. Food Chem., 44, 2402–2407.

    Article  CAS  Google Scholar 

  • Darias-Martín, J., Martín-Luis, B., Carrillo-López, M., Lamuela-Raventós, R., Díaz-Romero, C., & Boulton, R. (2002). Effect of caffeic acid on the color of red wine. J. Agric. Food Chem., 50, 2062–2067.

    Article  CAS  Google Scholar 

  • Dimitric Markovic, J. M. D., Petranovic, N. A., & Baranac, J. M. (2000). A Spectrophotometric study of the copigmentation of malvin with caffeic and ferulic acids. J. Agric. Food Chem., 48, 5530–5536.

    Article  CAS  Google Scholar 

  • Dimitric Markovic, J. M. D., Petranovic, N. A., & Baranac, J. M. (2005). The copigmentation effect of sinapic acid on malvin: A spectroscopic investigation on colour enhancement. J. Photochem. Photobiol. B: Biol., 78, 223–228.

    Article  CAS  Google Scholar 

  • Drawert, F., Schreier, P., & Scherer, W. (1974). Gaschromatographisch-massenspektrometrische Untersuchung flüchtiger Inhaltsstoffe des Weines III. Söuren des Weinaromas. Z. Lebensm. Unters. Forsch., 155, 342–347.

    Article  Google Scholar 

  • Es-Safi, N.-E., Fulcrand, H., Cheynier, V., & Moutounet, M. (1999). Studies on acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system. J. Agric. Food Chem., 47, 2096–2102.

    Article  CAS  Google Scholar 

  • Fernandéz de Simon, B., Pérez-Ilzarbe, J., Hernández, T., Gómez-Cordovés, C., & Estrella, I. (1992). Importance of phenolic compounds for the characterization of fruit juices. J. Agric. Food Chem., 40, 1531–1535.

    Article  Google Scholar 

  • Figueiredo, P., George, F., Tatsuzawa, F., Toki, K., Saito, N., & Brouillard, R. (1999). New features of intramolecular copigmentation by acylated anthocyanins. Phytochemistry, 51, 125–132.

    Article  CAS  Google Scholar 

  • Fulcrand, H., Cameira dos Santos, P.-J., Sarni-Manchado, P., Cheynier, V., & Favre-Bonvin, J. (1996a). Structure of new anthocyanin-derived wine pigments. J. Chem. Soc. Perkin Trans. 1: Organic and Bio-Organic Chemistry, 735–739.

    Google Scholar 

  • Fulcrand, H., Doco, T., Es-Safi, N.-E., Cheynier, V., & Moutounet, M. (1996b). Study of the acetaldehyde induced polymerisation of flavan-3-ols by liquid chromatography-ion spray mass spectrometry. J. Chromatogr. A, 752, 85–91.

    Article  CAS  Google Scholar 

  • Gambuti, A., Strollo, D., Ugliano, M., Lecce, L., & Moio, L. (2004). trans-Resveratrol, quercetin, (+)-catechin, and (-)-epicatechin content in south italian monovarietal wines: Relationship with maceration time and marc pressing during winemaking. J. Agric. Food Chem., 52, 5747–5751.

    Article  CAS  Google Scholar 

  • Garcia-Viguera, C., & Bridle, P. (1995). Analysis of non-coloured phenolic compounds in red wines. A comparison of High-Performance Liquid Chromatography and Capillary Zone Electrophoresis. Food Chem., 54, 349–352.

    Article  CAS  Google Scholar 

  • Goldberg, D. M., Yan, J., Ng, E., Diamandis, E. P., Karumanchiri, A., Soleas, G., & Waterhouse, A. L. (1995). A global survey of trans-resveratrol concentrations in commercial wines. Am. J. Enol. Vitic., 46, 159–165.

    CAS  Google Scholar 

  • Goldberg, D. M., Tsang, E., Karumanchiri, A., Diamandis, E. P., Soleas, G., & Ng, E. (1996a). Method to assay the concentrations of phenolic constituents of biological interest in wines. Anal. Chem., 68, 1688–1694.

    Article  CAS  Google Scholar 

  • Goldberg, D. M., Ng, E., Karumanchiri, A., Diamandis, E. P., & Soleas, G. J. (1996b). Resveratrol glucosides are important components of commercial wines. Am. J. Enol. Vitic., 47, 415–420.

    CAS  Google Scholar 

  • Gorham, J. (1995). The Biochemistry of the Stilbenoids. London: Chapman & Hall.

    Google Scholar 

  • Guebailia, H. A., Chira, K., Richard, T., Mabrouk, T., Furiga, A., Vitrac, X., Monti, J. P., Delaunay, J. C., & Mérillon, J. M. (2006). Hopeaphenol: The first resveratrol tetramer in wines from North Africa. J. Agric. Food Chem., 54, 9559–9564.

    Article  CAS  Google Scholar 

  • Güntert, M., Rapp, A., Takeoka, G. R., & Jennings, W. (1986). HRGC and HRGC-MS Applied to wine constituents of lower volatility. Z. Lebens. Unter. Forsch., 182, 200–204.

    Article  Google Scholar 

  • Håkansson, A. E., Pardon, K., Hayasaka, Y., de Sa, M., & Herderich, M. (2003). Structures and colour properties of new red wine pigments. Tetrahedron Lett., 44, 4887–4891.

    Article  CAS  Google Scholar 

  • Hayasaka, Y., & Asenstorfer, R. E. (2002). Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry. J. Agric. Food Chem., 50, 756–761.

    Article  CAS  Google Scholar 

  • Hernández, T., Estrella, I., Pérez-Gordo, M., Alegría, E. G., Tenorio, C., Ruiz-Larrrea, F., & Moreno-Arribas, M. V. (2007). Contribution of malolactic fermentation by Oenococcus oeni and Lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine. J. Agric. Food Chem., 55, 5260–5266.

    Article  CAS  Google Scholar 

  • Herrick, I. W., & Nagel, C. W. (1985). The caffeoyl tartrate content of white Riesling wines from California, Washington, and Alsace. Am. J. Enol. Vitic., 36, 95–97.

    CAS  Google Scholar 

  • Herrmann, K. (1989). Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods. Crit. Rev. Food Sci. Nutr., 28, 315–347.

    CAS  Google Scholar 

  • Holbach, B., Marx, R., & Zimmer, M. (2001). Bedeutung der Shikimisöure und des Anthocyanspektrums für die Charakterisierung von Rebsorten. Lebensmittelchemie, 55, 32–34.

    CAS  Google Scholar 

  • Ito, T., Akao, Y., Yi, H., Ohguchi, K., Matsumoto, K., Tanaka, T., Iinuma, M., & Nozawa, Y. (2003). Antitumor effect of resveratrol oligomers against human cancer cell lines and the molecular mechanism of apoptosis induced by vaticanol C. Carcinogesis, 24,1489–1497.

    Article  CAS  Google Scholar 

  • Jean-Denis, J. B., Pezet, R., & Tabacchi, R. (2006). Rapid analysis of stilbenes and derivatives from downy mildew-infected grapevine leaves by Liquid Chromatography-Atmospheric Pressure Photoionisation Mass Spectrometry. J. Chromatogr. A, 1112, 263–268.

    Article  CAS  Google Scholar 

  • Jeandet, P., Bessis, R., Sbaghi, M., & Meunier, P. (1994). Occurrence of a resveratrol b-D-glucoside in wine: Preliminary studies. Vitis, 33, 183–184.

    CAS  Google Scholar 

  • Jeandet, P., Bessis, R., Sbaghi, M., Meunier, P., & Trollat, P. (1995). Resveratrol content of wines of different ages: Relationship with fungal disease pressure in the vineyard. Am. J. Enol. Vitic., 46, 1–4.

    CAS  Google Scholar 

  • Jeandet, P., Breuil, A. C., Adrian, M., Weston, L. A., Debord, S., Meunier, P., Maume, G., & Bessis, R. (1997). HPLC analysis of grapevine phytoalexins coupling Photodiode Array Detection and Fluorometry. Anal. Chem., 69, 5172–5177.

    Article  CAS  Google Scholar 

  • Kammerer, D., Claus, A., Carle, R., & Schieber, A. (2004). Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS. J. Agric. Food Chem., 52, 4360–4367.

    Article  CAS  Google Scholar 

  • Lamuela-Raventós, R. M., Romero-Pérez, A. I., Waterhouse, A. L., & de la Torre-Boronat, M. C. (1995). Direct HPLC analysis of cis- and trans-resveratrol and piceid isomers in Spanish red Vitis vinifera wines. J. Agric. Food Chem., 43, 281–283.

    Article  Google Scholar 

  • Landrault, N., Larronde, F., Delaunay, J.-C., Castagnino, C., Vercauteren, J., Mérillon, J.-M., Gasc, F., Cros, G., & Teissédre, P.-L. (2002). Levels of stilbene oligomers and astilbin in French varietal wines and in grapes during Noble Rot development. J. Agric. Food Chem., 50, 2046–2052.

    Article  CAS  Google Scholar 

  • Lao, C., López-Tamames, E., Lamuela-Raventós, R. M., Buxaderas, S., Torre-Bonat, M. C. (1996). Effect of grape pectic enzyme treatment on phenolics of white musts and wines. In J. Vercauteren, C. Chèze, M. C. Dumon, J. F. Weber (Eds.), Polyphenols communications 96/XVIIIth International Conference on Polyphenols (Vol. 2, pp. 303–304). Bordeaux: Secrétariat du Groupe Polyphénols.

    Google Scholar 

  • Lee, C. Y., Jaworski, A. (1989). Major phenolic compounds in ripening white grapes. Am. J. Enol. Vitic., 40, 43–46.

    CAS  Google Scholar 

  • Marinos, V. A., Tate, M. E., Williams, P. J. (1992). Lignan and phenylpropanoid glycerol glucosides in wine. Phytochemistry, 31, 4307–4312.

    Article  CAS  Google Scholar 

  • Mark, L., Nikfardjam, M. S. P., Avar, P., & Ohmacht, R. (2005). A validated HPLC method for the quantitative analysis of trans-resveratrol and trans-piceid in Hungarian wines. J. Chromatogr. Sci., 43, 445–449.

    CAS  Google Scholar 

  • Mazza, G., Miniati, E. (1993). Anthocyanins in fruits, vegetables, and grains. Boca Raton:CRC Press.

    Google Scholar 

  • Miniati, E., Damiani, P., & Mazza, G. (1992). Copigmentation and self-association of anthocyanins in food model systems. It. J. Food Sci., 4, 109–116.

    CAS  Google Scholar 

  • Monagas, M., Bartolomé, B., & Gómez-Cordovés, C. (2005a). Updated knowledge about the presence of phenolic compounds in wine. Cr. Rev. Food Sci. Nutr., 45, 85–118.

    Article  CAS  Google Scholar 

  • Monagas, M., Suárez, R., Gómez-Cordovés, C., & Bartolomé, B. (2005b). Simultaneous determination of nonanthocyanin phenolic compounds in red wines by HPLC-DAD/ESI-MS. Am. J. Enol. Vitic., 56, 139–147.

    CAS  Google Scholar 

  • Naugler, C., McCallum, J. L., Klassen, G., & Strommer, J. (2007). Concentrations of trans-resveratrol and related stilbenes in Nova Scotia wines. Am. J. Enol. Vitic., 58, 117–119.

    CAS  Google Scholar 

  • Nurmi, T., Heinonen, S., Mazur, W., Deyama, T., Nishibe, S., & Adlercreutz, H. (2003). Lignans in selected wines. Food Chem., 83, 303–309.

    Article  CAS  Google Scholar 

  • Okamura, S., & Watanabe, M. (1981). Determination of phenolic cinnamates in white wine and their effect on wine quality. Agric. Biol. Chem., 45, 2063–2070.

    CAS  Google Scholar 

  • Ong, B. Y., & Nagel, C. W. (1978). High-Pressure Liquid-Chromatographic analysis of hydroxycinnamic acid - tartaric acid esters and their glucose esters in Vitis vinifera. J. Chromatogr., 157, 345–355.

    Article  CAS  Google Scholar 

  • Otteneder, H., Holbach, B., Marx, R., & Zimmer, M. (2002). Rebsortenbestimmung in Rotwein anhand der Anthocyanspektren. Mitt. Klosterneuburg, 52, 187–194.

    CAS  Google Scholar 

  • Peña-Neira, A., Hernández, T., García-Vallejo, C., Estrella, I., & Suarez, J. A. (2000). A Survey of phenolic compounds in Spanish wines of different geographical origin. Eur. Food Res. Technol., 210, 445–448.

    Article  Google Scholar 

  • Perrone, G., Nicoletti, I., Pascale, M., De Rossi, A., De Girolamo, A., & Visconti, A. (2007). Positive correlation between high levels of ochratoxin A and resveratrol-related compounds in red wines. J. Agric. Food Chem., 55, 6807–6812.

    Article  CAS  Google Scholar 

  • Poussier, M., Guilloux-Benatier, M., Torres, M., Heras, E., & Adrian, M. (2003). Influence of different maceration techniques and microbial enzymatic activities on wine stilbene content. Am. J. Enol. Vitic., 54, 261–266.

    CAS  Google Scholar 

  • Pozo-Bayón, M. A., Hernández, M. T., Martín-Álvarez, P. J., & Polo, M. C. (2003). Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties. J. Agric. Food Chem., 51, 2089–2095.

    Article  CAS  Google Scholar 

  • Pryce, R. J., & Langcake, P. (1977). α-Viniferin: An antifungal resveratrol trimer from grapevines. Phytochemistry, 16, 1452–1454.

    Article  CAS  Google Scholar 

  • Puech, J. L., & Moutounet, M. (1988). Liquid chromatographic determination of scopoletin in hydroalcoholic extract of oak wood and in matured distilled alcoholic beverages. J. Assoc. Off. Anal. Chem., 71, 512–514.

    CAS  Google Scholar 

  • Püssa, T., Floren, J., Kuldepp, P., & Raal, A. (2006). Survey of grapevine Vitis vinifera stem polyphenols by Liquid Chromatography-Diode Array Detection-Tandem Mass Spectrometry. J. Agric. Food Chem., 54, 7488–7494.

    Article  CAS  Google Scholar 

  • Quideau, S., Jourdes, M., Saucier, C., Glories, Y., Pardon, P., & Baudry, C. (2003). DNATopoisomerase Inhibitor Acutissimin A and Other Flavano-Ellagitannins in Red Wine. Angew. Chem. Int. Ed., 42, 6012–6014.

    Article  CAS  Google Scholar 

  • Quideau, S., Jourdes, M., Lefeuvre, D., Montaudon, D., Saucier, C., Glories, Y., Pardon, P., & Pourquier, P. (2005). The chemistry of wine polyphenolic C-glycosidic ellagitannins targeting human topoisomerase II. Chem. Eur. J., 11, 6503–6513.

    Article  CAS  Google Scholar 

  • Rentzsch, M., Schwarz, M., Winterhalter, P., & Hermosin-Gutiérrez, I. (2007a). Formation of hydroxyphenyl-pyranoanthocyanins in Grenache wines: precursor levels and evolution during aging. J. Agric. Food Chem., 55, 4883–4888.

    Article  CAS  Google Scholar 

  • Rentzsch, M., Schwarz, M., & Winterhalter, P. (2007b). Pyranoanthocyanins – an overview on structures, occurrence, and pathways of formation. Trends Food Sci. Technol., 18, 526–534.

    Article  CAS  Google Scholar 

  • Ribeiro de Lima, M. T., Waffo-Téguo, P., Teissédre, P. L., Pujolas, A., Vercauteren, J., Cabanis, J. C., & Mérillon, J. M. (1999). Determination of stilbenes (trans-astringin, cis- and trans-piceid, and cis- and trans-resveratrol) in Portuguese wines. J. Agric. Food Chem., 47, 2666–2670.

    Article  CAS  Google Scholar 

  • Ribéreau-Gayon, P., Glories, Y., Maujean, A., & Dubourdieu, D. (2000). Handbook of Enology. Volume 2: The chemistry of wine: stabilization and treatments. Chichester: Wiley

    Google Scholar 

  • Ricardo-da-Silva, J. M., Cheynier, V., Samsom, A., & Bourzeix, M. (1993). Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin composition of Grenache Blanc wines. Am. J. Enol. Vitic., 44, 168–172.

    CAS  Google Scholar 

  • Rigaud, J., Cheynier, V., Souquet, J. M., & Moutounet, M. (1991). Influence of must composition on phenolic oxidation kinetics. J. Sci. Food Agric., 57, 55–63.

    Article  CAS  Google Scholar 

  • Rivas-Gonzalo, J. C., Bravo-Haro, S., & Santos-Buelga, C. (1995). Detection of compounds formed through the reaction of malvidin 3-monoglucoside and catechin in the presence of acetaldehyde. J. Agric. Food Chem., 43, 1444–1449.

    Article  CAS  Google Scholar 

  • Romero-Pérez, A. I., Lamuela-Raventós, R. M., Waterhouse, A. L., & de la Torre-Boronat, M. C. (1996). Levels of cis- and trans-resveratrol and their glucosides in white and rosé Vitis vinifera wines from Spain. J. Agric. Food Chem., 44, 2124–2128.

    Article  Google Scholar 

  • Salagoïty-Auguste, M. H., & Bertrand, A. (1984). Wine phenolics - analysis of low molecular weight components by High-Performance Liquid-Chromatography. J. Sci. Food Agric., 35, 1241–1247.

    Article  Google Scholar 

  • Santos-Buelga, C., Bravo-Haro, S., & Rivas-Gonzalo, J. C. (1995). Interactions between catechin and malvidin-3-monoglucoside in model solutions. Z. Lebens. Unters. Forsch., 201, 269–274.

    Article  CAS  Google Scholar 

  • Sarni-Manchado, P., Fulcrand, H., Souquet, J.-M., Cheynier, V., & Moutounet, M. (1996). Stability and color of unreported wine anthocyanin-derived pigments. J. Food Sci., 61, 938–941.

    Article  CAS  Google Scholar 

  • Sato, M., Suzuki, Y., Okuda, T., & Yokotsuka, K. (1997). Contents of resveratrol, piceid, and their isomers in commercially available wines made from grapes cultivated in Japan. Biosci. Biotechnol. Biochem., 61, 1800–1805.

    Article  CAS  Google Scholar 

  • Saucier, C., Jourdes, M., Glories, Y., & Quideau, S. (2006). Extraction, detection, and quantification of flavano-ellagtannins and ethylvescalagin in a Bordeaux red wine aged in oak barrels. J. Agric. Food Chem., 54, 7349–7354.

    Article  CAS  Google Scholar 

  • Schwarz, M., Wabnitz, T. C., & Winterhalter, P. (2003). Pathway leading to the formation of anthocyanin-vinylphenol adducts and related pigments in red wines. J. Agric. Food Chem., 51, 3682–3687.

    Article  CAS  Google Scholar 

  • Schwarz, M., Hofmann, G., & Winterhalter, P. (2004). Investigations on anthocyanins in wines from Vitis vinifera cv. Pinotage: Factors influencing the formation of pinotin A and its correlation with wine age. J. Agric. Food Chem., 52, 498–504.

    Article  CAS  Google Scholar 

  • Siemann, E. H., & Creasy, L. L. (1992). Concentration of the phytoalexin resveratrol in wine. Am. J. Enol. Vitic., 43, 49–52.

    CAS  Google Scholar 

  • Singleton, V. L. (1987). Oxygen with phenols and related reactions in musts, wines, and model systems: observations and practical implications. Am. J. Enol. Vitic., 38, 69–77.

    CAS  Google Scholar 

  • Singleton, V. L., Timberlake, C. F., & Lea, A. G. H. (1978). The phenolic cinnamates of white grapes and wine. J. Sci. Food Agric., 29, 403–410.

    Article  CAS  Google Scholar 

  • Singleton, V. L., Zaya, J., & Trousdale, E. K. (1986). Caftaric and coutaric acids in fruit of Vitis. Phytochemistry, 25, 2127–2133.

    Article  CAS  Google Scholar 

  • Sladkovský, R., Solich, P., & Urbánek, M. (2004). High-Performance Liquid Chromatography determination of phenolic components in wine using off-line Isotachophoretic pretreatment. J. Chromatogr., A, 1040, 179–184.

    Article  CAS  Google Scholar 

  • Somers, T., Vérette, E., & Pocock, K. (1987). Hydroxycinnamate esters of Vitis vinifera: Changes during white vinification, and effects of exogenous enzymic hydrolysis. J. Sci. Food Agric., 40, 67–78.

    Article  CAS  Google Scholar 

  • Stecher, G., Huck, C. W., Popp, M., & Bonn, G. K. (2001). Determination of flavonoids and stilbenes in red wine and related biological products by HPLC and HPLC-ESI-MS-MS. Fresenius J. Anal. Chem., 371, 73–80.

    Article  CAS  Google Scholar 

  • Sun, B., Ribes, A. M., Leandro, M. C., Belchior, A. P., & Spranger, M. I. (2006). Stilbenes: Quantitative extraction from grape skins, contribution of grape solids to wine and variation during wine maturation. Anal. Chim. Acta, 563, 382–390.

    Article  CAS  Google Scholar 

  • Timberlake, C. F., & Bridle, P. (1976). Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines. Am. J. Enol. Vitic., 27, 97–105.

    CAS  Google Scholar 

  • Tricard, C., Salagoity, M. H., & Sudraud, P. (1987). Scopoletin: A marker of storage in oak barrels. Conn. Vigne Vin, 21, 33–41.

    CAS  Google Scholar 

  • Vanhoenacker, G., De Villiers, A., Lazou, K., De Keukeleire, D., & Sandra, P. (2001). Comparison of High-Performance Liquid Chromatography – Mass Spectroscopy and Capillary Electrophoresis – Mass Spectroscopy for the analysis of phenolic compounds in diethyl ether extracts of red wines. Chromatographia, 54, 309–315.

    Article  CAS  Google Scholar 

  • Vitrac, X., Castagnino, C., Waffo-Téguo, P., Delaunay, J.-C., Vercauteren, J., Monti, J.-P., Deffieux, G., & Mérillon, J.-M. (2001). Polyphenols newly extracted in red wine from Southwestern France by centrifugal partition chromatography. J. Agric. Food Chem., 49, 5934–5938.

    Article  CAS  Google Scholar 

  • Vitrac, X., Monti, J.-P., Vercauteren, J., Deffieux, G., & Mérillon, J.-M. (2002). Direct liquid chromatographic analysis of resveratrol derivatives and flavanonols in wines with absorbance and fluorescence detection. Anal. Chim. Acta, 458, 103–110.

    Article  CAS  Google Scholar 

  • Vitrac, X., Bornet, A., Vanderlinde, R., Valls, J., Richard, T., Delaunay, J.-C., Mérillon, J.-M., & Teissédre, P.-L. (2005). Determination of stilbenes (δ-viniferin, trans-astringin, trans-piceid, cis- and trans-resveratrol, ε-viniferin) in Brazilian wines. J. Agric. Food Chem., 53, 5664–5669.

    Article  CAS  Google Scholar 

  • Wildenradt, H. L., & Singleton, V. L. (1974). The production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging. Am. J. Enol. Vitic.,25, 119–126.

    CAS  Google Scholar 

  • Würdig, G., & Woller, R. (1989). Chemie des Weines. Stuttgart: Eugen Ulmer

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institut für Lebensmittelchemie, TU Braunschweig, Schleinitzstrasse 20, D-38106 Braunschweig, Germany

    Peter Winterhalter

Authors
  1. Michael Rentzsch
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Andrea Wilkens
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Peter Winterhalter
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain

    M. Victoria Moreno-Arribas  & M. Carmen Polo  & 

Rights and permissions

Reprints and permissions

Copyright information

© 2009 Springer Science+Business Media, LLC

About this chapter

Cite this chapter

Rentzsch, M., Wilkens, A., Winterhalter, P. (2009). Non-flavonoid Phenolic Compounds. In: Moreno-Arribas, M.V., Polo, M.C. (eds) Wine Chemistry and Biochemistry. Springer, New York, NY. https://doi.org/10.1007/978-0-387-74118-5_23

Download citation

Publish with us

Policies and ethics

Search

Navigation