Tags

Type your tag names separated by a space and hit enter

Levels of stilbene oligomers and astilbin in French varietal wines and in grapes during noble rot development.
J Agric Food Chem 2002; 50(7):2046-52JA

Abstract

Phenolics from grapes and wines can play a role against oxidation and development of atherosclerosis. Stilbenes have been shown to have cancer chemopreventive activity and to protect lipoproteins from oxidative damage. A method for the direct determination of stilbene oligomers (viniferin and pallidol) as well as astilbin in different types of wine using high-performance liquid chromatography with UV detection is described. In a survey of 21 commercial wines from the south of France, levels of pallidol and viniferin are reported for the first time in different types of wines. Viniferin was found to be present only in red and botrytized sweet white wines with levels between 0.1 and 1.63 mg/L; pallidol was not found in dry and sweet white wines but only in wines made by maceration with stems, with levels between 0.38 and 2.22 mg/L. Highest levels of astilbin were found in Egiodola (15.13 mg/L), Merlot (11.61 mg/L), and Cabernet Sauvignon (8.24 mg/L) for red wines and in Sauvignon (5.04 mg/L) for white varietal wines. Astilbin levels are highest for recent vintages, but pallidol is not found in older vintages. During noble rot development in Sauvignon or Sémillon grapes from the Sauternes area, levels of trans-astringin, trans-resveratrol, trans-piceid, and pallidol are quite low (<0.5 mg/kg of grapes). Viniferin and astilbin levels become optimum at 2 and 30 mg/kg, respectively, during spot grape and speckle grape stages.

Authors+Show Affiliations

Département d'Oenologie et Laboratoire de Pharmacologie, Université de Montpellier 1, Faculté de Pharmacie, Avenue Charles Flahault, 34060 Montpellier Cedex 2, France.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11902955

Citation

Landrault, Nicolas, et al. "Levels of Stilbene Oligomers and Astilbin in French Varietal Wines and in Grapes During Noble Rot Development." Journal of Agricultural and Food Chemistry, vol. 50, no. 7, 2002, pp. 2046-52.
Landrault N, Larronde F, Delaunay JC, et al. Levels of stilbene oligomers and astilbin in French varietal wines and in grapes during noble rot development. J Agric Food Chem. 2002;50(7):2046-52.
Landrault, N., Larronde, F., Delaunay, J. C., Castagnino, C., Vercauteren, J., Merillon, J. M., ... Teissedre, P. L. (2002). Levels of stilbene oligomers and astilbin in French varietal wines and in grapes during noble rot development. Journal of Agricultural and Food Chemistry, 50(7), pp. 2046-52.
Landrault N, et al. Levels of Stilbene Oligomers and Astilbin in French Varietal Wines and in Grapes During Noble Rot Development. J Agric Food Chem. 2002 Mar 27;50(7):2046-52. PubMed PMID: 11902955.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Levels of stilbene oligomers and astilbin in French varietal wines and in grapes during noble rot development. AU - Landrault,Nicolas, AU - Larronde,Fabienne, AU - Delaunay,Jean-Claude, AU - Castagnino,Chantal, AU - Vercauteren,Joseph, AU - Merillon,Jean-Michel, AU - Gasc,Francis, AU - Cros,Gérard, AU - Teissedre,Pierre-Louis, PY - 2002/3/21/pubmed PY - 2002/5/23/medline PY - 2002/3/21/entrez SP - 2046 EP - 52 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 50 IS - 7 N2 - Phenolics from grapes and wines can play a role against oxidation and development of atherosclerosis. Stilbenes have been shown to have cancer chemopreventive activity and to protect lipoproteins from oxidative damage. A method for the direct determination of stilbene oligomers (viniferin and pallidol) as well as astilbin in different types of wine using high-performance liquid chromatography with UV detection is described. In a survey of 21 commercial wines from the south of France, levels of pallidol and viniferin are reported for the first time in different types of wines. Viniferin was found to be present only in red and botrytized sweet white wines with levels between 0.1 and 1.63 mg/L; pallidol was not found in dry and sweet white wines but only in wines made by maceration with stems, with levels between 0.38 and 2.22 mg/L. Highest levels of astilbin were found in Egiodola (15.13 mg/L), Merlot (11.61 mg/L), and Cabernet Sauvignon (8.24 mg/L) for red wines and in Sauvignon (5.04 mg/L) for white varietal wines. Astilbin levels are highest for recent vintages, but pallidol is not found in older vintages. During noble rot development in Sauvignon or Sémillon grapes from the Sauternes area, levels of trans-astringin, trans-resveratrol, trans-piceid, and pallidol are quite low (<0.5 mg/kg of grapes). Viniferin and astilbin levels become optimum at 2 and 30 mg/kg, respectively, during spot grape and speckle grape stages. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11902955/Levels_of_stilbene_oligomers_and_astilbin_in_French_varietal_wines_and_in_grapes_during_noble_rot_development_ L2 - https://dx.doi.org/10.1021/jf010794g DB - PRIME DP - Unbound Medicine ER -