Glycosides in grapes

Voirin, S.G., Baumes, R., Sapis, C.L. Bayonove, C. (1992). Analytical methods for monoterpene glycosides in grape and wine 11. Qualitative and quantitative determination of monoterpene glycosides in grape. J. Chromatogr., 595, 269-281. 

Williams, R.J., Cynkar, W, Erancis, I.L., Gray, J.D., Hand, RG., Coombe, B.G. (1995). Quantification of glycosides in grape juices and wines through a determination of glycosyl glucose. J. Agric. Food Chem., 43, 121-128. 

Results from the sensory studies described here confirm that glycosides in grapes act... 

O-Glycosides are very widespread in plants. A large number of these compounds have pharmacodynamic characteristics. Glycosides in grapes have a variety of interesting enological properties. 

Determination of trace levels of glycosides in grape musts was undertaken by Pastore, Lavagnini, and Versini (1993). They hydrolyzed the glycosides and analyzed the monosaccharides derived, thus circumventing analysis of the great variety of aglyconic constituents. Analysis of the monosaccharides included separation on a... 

Monoterpene glycosides in grape Juice and wine were concentrated by a factor of 20,000 by a single pass of the aqueous sample through a reversed phase (C,q) absorbent and elution of the desired glycosides with methanol. 

Pectinases and (3-glucanases are the only enzymes allowed in wine-making by European legislation. They are used as clarification and filtration agents and also to release aroma compounds that are mostly present in grape as nonvolatile glycosidic precursors. Pectolytic enzymes are also reported to increase extraction of phenolic compounds and wine color... 

Furthermore, flavones and anthocyanin glycosides in the hypoderm, which are responsible for the color in red grapes, are dealt with in the following section on phenolic compounds. 

Several cinnamic acids 53 are found in grapes and wine, but they are invariably esterified (e.g., with tartaric acid) or as simple glycosides 54 (65BSF2649,98JAFC4203,00JAFC2681,09MI515,07MI101) ... 

Widespread in leaves e.g. Vitis vinifera (grape) (Vitaceae) [leaf] widespread as glycosides in Brassicaceae, Fabaceae, Lamiaceae, Scrophulariaceae [aerial]... 

Fig. 4.3 Chemical structure of the various possible glycosides identified in grapes...

Giinata, Z., Dugelay, 1., Sapis, J.C., Baumes, R., Bayonove, C. (1993). Role of the enzymes in the use of the flavour potential from grape glycosides in winemaking. In P. Schreier P. Winterhalter (Eds.), Progress in flavor precursors studies (pp. 219-234). Carol Stream Ils. AUured Publishing. 

Williams, R.J., Strauss, C.R., Wilson, B., Dimitiiadis, E. (1984). Recent studies into grape ter-pene glycosides. In J. Adda (Ed.),Progress in Flavour Research (pp. 349-357). Amsterdam Eselvier Science. 

---