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Compositional and Sensory Characterization of Grape Proanthocyanidins and Oak wood Ellagitannin

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHIRA, Kleopatra
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorZENG, Liming
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLE FLOCH, Alexandra
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPECHAMAT, Laurent
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.date.accessioned2021-02-22T15:23:32Z
dc.date.available2021-02-22T15:23:32Z
dc.date.issued2015-02-10
dc.identifier.issn0040-4020en_US
dc.identifier.urihttps://www.researchgate.net/publication/272239515_Compositional_and_Sensory_Characterization_of_Grape_Proanthocyanidins_and_Oak_wood_Ellagitannin
dc.identifier.urioai:researchgate.net:272239515
dc.identifier.urioai:crossref.org:10.1016/j.tet.2015.02.018
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/26315
dc.description.abstractEnAimed at increasing our knowledge on the astringency of sensory-active non-volatiles compounds migrating principally from grapes and from oak wood into the wine, grape extracts and an aqueous ethanolic extract from oak wood chips were used for their key taste compounds. Monomeric/oligomeric and polymeric proanthocyanidin fraction of seed and skin extracts were obtained from grapes. Ellagitannins were extracted and purified from oak wood. Compositional characterization, purity and sensory evaluation of grape extracts were performed by liquid chromatography/mass spectrometry and sensory analysis, respectively. Purification of ellagitannin extract at 93.4% was realized by successive fractionations on Toyopearl TSK HW-40 (F) and on C-18 column. At the same concentration, ellagitannin fraction was perceived rather mellow, seed and skin monomeric/oligomeric fraction was characterized slight astringent, polymeric seed fraction was identified as tannic whereas polymeric skin fraction was appreciated rather mellow.
dc.language.isoENen_US
dc.sourceresearchgate
dc.sourcecrossref
dc.subject.enastrigency
dc.subject.enproanthocyanidin
dc.subject.enellagitannin
dc.subject.enoak wood
dc.subject.enwine
dc.title.enCompositional and Sensory Characterization of Grape Proanthocyanidins and Oak wood Ellagitannin
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.tet.2015.02.018en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalTetrahedronen_US
bordeaux.page2999-3006en_US
bordeaux.volume71en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue20en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
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