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Changes in grape polyphenols (V. vinifera L.) as a consequence of post-harvest withering by high-resolution mass spectrometry: Raboso Piave versus Corvina.
J Mass Spectrom. 2016 Sep; 51(9):750-60.JM

Abstract

Grape dehydration is an oenological process used for the production of high-quality reinforced and sweet wines. Corvina and Raboso Piave are two red grape varieties used for production of high-quality Italian wines, such as Recioto, Amarone di Valpolicella and Raboso Passito. Changes of polyphenolic composition of the grapes as a consequence of the withering were studied by ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry (UHPLC/QTOF); for identification of compounds a homemade HR-MS database of grape and wine metabolites, was used. Concomitant with trans-resveratrol and viniferins, relevant increases of other stilbenes (piceatannol, resveratrol trimers and tetramers) and antioxidant compounds (quercetin, syringetin and tamarixetin) were observed. These compounds are part of the induced metabolism occurring during the withering process and in general improve the nutraceutical properties of grapes and wines. On the other hand, longer processes showed to decrease flavan-3-ols and glycoside flavonols. Constant increase of E/Z ε-viniferin ratio was observed in all samples, and this parameter can be used to monitor the process. Copyright © 2016 John Wiley & Sons, Ltd.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Council for Agricultural Research and Economics (CREA) - Viticulture, Viale XXVIII Aprile, 26 - 31015, Conegliano (TV), Italy.

Veneto Agricoltura, Viale dell'Università 14, 35020, Legnaro (PD), Italy.

Council for Agricultural Research and Economics (CREA) - Viticulture, Viale XXVIII Aprile, 26 - 31015, Conegliano (TV), Italy.

Council for Agricultural Research and Economics (CREA) - Viticulture, Viale XXVIII Aprile, 26 - 31015, Conegliano (TV), Italy.

Council for Agricultural Research and Economics (CREA) - Viticulture, Viale XXVIII Aprile, 26 - 31015, Conegliano (TV), Italy.

Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon Lezion, 50250, Israel. Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, 76100, Israel.

Council for Agricultural Research and Economics (CREA) - Viticulture, Viale XXVIII Aprile, 26 - 31015, Conegliano (TV), Italy.

Council for Agricultural Research and Economics (CREA) - Viticulture, Viale XXVIII Aprile, 26 - 31015, Conegliano (TV), Italy.

MeSH

Chromatography, High Pressure LiquidCluster AnalysisMass SpectrometryMetabolomicsPolyphenolsVitis

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27491020

Citation

Rosso, Mirko De, et al. "Changes in Grape Polyphenols (V. Vinifera L.) as a Consequence of Post-harvest Withering By High-resolution Mass Spectrometry: Raboso Piave Versus Corvina." Journal of Mass Spectrometry : JMS, vol. 51, no. 9, 2016, pp. 750-60.

Rosso MD, Soligo S, Panighel A, et al. Changes in grape polyphenols (V. vinifera L.) as a consequence of post-harvest withering by high-resolution mass spectrometry: Raboso Piave versus Corvina. J Mass Spectrom. 2016;51(9):750-60.

Rosso, M. D., Soligo, S., Panighel, A., Carraro, R., Vedova, A. D., Maoz, I., Tomasi, D., & Flamini, R. (2016). Changes in grape polyphenols (V. vinifera L.) as a consequence of post-harvest withering by high-resolution mass spectrometry: Raboso Piave versus Corvina. Journal of Mass Spectrometry : JMS, 51(9), 750-60. https://doi.org/10.1002/jms.3835

Rosso MD, et al. Changes in Grape Polyphenols (V. Vinifera L.) as a Consequence of Post-harvest Withering By High-resolution Mass Spectrometry: Raboso Piave Versus Corvina. J Mass Spectrom. 2016;51(9):750-60. PubMed PMID: 27491020.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Changes in grape polyphenols (V. vinifera L.) as a consequence of post-harvest withering by high-resolution mass spectrometry: Raboso Piave versus Corvina. AU - Rosso,Mirko De, AU - Soligo,Stefano, AU - Panighel,Annarita, AU - Carraro,Roberto, AU - Vedova,Antonio Dalla, AU - Maoz,Itay, AU - Tomasi,Diego, AU - Flamini,Riccardo, PY - 2016/02/26/received PY - 2016/07/05/revised PY - 2016/07/25/accepted PY - 2016/8/5/entrez PY - 2016/8/5/pubmed PY - 2018/2/17/medline KW - grape KW - high-resolution mass spectrometry KW - polyphenols KW - post-harvest KW - withering SP - 750 EP - 60 JF - Journal of mass spectrometry : JMS JO - J Mass Spectrom VL - 51 IS - 9 N2 - Grape dehydration is an oenological process used for the production of high-quality reinforced and sweet wines. Corvina and Raboso Piave are two red grape varieties used for production of high-quality Italian wines, such as Recioto, Amarone di Valpolicella and Raboso Passito. Changes of polyphenolic composition of the grapes as a consequence of the withering were studied by ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry (UHPLC/QTOF); for identification of compounds a homemade HR-MS database of grape and wine metabolites, was used. Concomitant with trans-resveratrol and viniferins, relevant increases of other stilbenes (piceatannol, resveratrol trimers and tetramers) and antioxidant compounds (quercetin, syringetin and tamarixetin) were observed. These compounds are part of the induced metabolism occurring during the withering process and in general improve the nutraceutical properties of grapes and wines. On the other hand, longer processes showed to decrease flavan-3-ols and glycoside flavonols. Constant increase of E/Z ε-viniferin ratio was observed in all samples, and this parameter can be used to monitor the process. Copyright © 2016 John Wiley & Sons, Ltd. SN - 1096-9888 UR - https://www.unboundmedicine.com/medline/citation/27491020/Changes_in_grape_polyphenols__V__vinifera_L___as_a_consequence_of_post_harvest_withering_by_high_resolution_mass_spectrometry:_Raboso_Piave_versus_Corvina_ DB - PRIME DP - Unbound Medicine ER -