High Performance Liquid Chromatography Analysis of Grape and Wine Polyphenols

High Performance Liquid Chromatography Analysis of Grape and Wine Polyphenols 

For different Vitis vinifera varieties, differences of phenols in the juice are mainly quantitative, and caffeyl tartaric acid (denominated caftaric acid, CTA) always prevails on p-coumaryl tartaric (coutaric acid, p-CuTA) and ferulyl tartaric (fertaric acid, FTA) acids. In the skins, the principal cinnamic acid is CTA, or alternatively p-CuTA, while FTA 

Hyphenated Techniques in Grape and Wine Chemistry Edited by Riccardo Flamini 2008 John Wiley Sons, Ltd. ISBN 978-0-470-06187-9 

The principal polyphenols in the solid part of the berry pulp are proanthocyanidins, even if their content is always much lower than it is in seeds and skin. Principal flavan-3-ols in the seeds are (+)-catechin and 

There are discordant reports regarding the distribution of the molecular weights (MW) of proanthocyanidins in the seeds. Nevertheless, it has been reported that their mean degree of polymerization (mDP) is lower than 10 and that they are mainly constituted of (+)-catechin and (—)-epicatechin with a minor extent of (—)-epicatechin gallate. (+)-Catechin, (—)-epicatechin and (—)-epicatechin gallate are the terminal monomers (Kennedy and Jones, 2001 Downey et al., 2003 Pastor del Rio and Kennedy, 2006) (—)-epigallocatechin is absent in the seed proanthocyanidins. 

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