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Study of polyphenolic compounds in wines and different parts of the grapevine

Jakub Humaj
Jakub Humaj
, 
Karolina Kostelnikova
Karolina Kostelnikova
, 
Jiri Sochor
Jiri Sochor
, 
Michal Kumsta
Michal Kumsta
 and 
Mojmir Baron
Mojmir Baron
   | Dec 31, 2023
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Article Category: ORIGINAL ARTICLE
Published Online: Dec 31, 2023
Page range: 297 - 306
Received: Mar 09, 2023
Accepted: Jul 17, 2023
DOI: https://doi.org/10.2478/fhort-2023-0022
Keywords
© 2023 Jakub Humaj et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Figure 1.

Scheme of the extraction methodology. After harvesting, separation of the leaves, seeds, skins and stems was carried out. Then, extraction with lyophilisation and homogenisation took place. Finally, the individual polyphenolic compounds were measured using LC-MS. LC-MS, liquid chromatography-mass spectrometry.
Scheme of the extraction methodology. After harvesting, separation of the leaves, seeds, skins and stems was carried out. Then, extraction with lyophilisation and homogenisation took place. Finally, the individual polyphenolic compounds were measured using LC-MS. LC-MS, liquid chromatography-mass spectrometry.

Figure 2.

A schematic representation of the experiment with the addition of different plant materials before fermentation. After the processing of grapes, the must was taken away. Before fermentation, parts of the plant were added to each sample. After fermentation, the individual polyphenolic compounds were measured using LC-MS. LC-MS, liquid chromatography–mass spectrometry.
A schematic representation of the experiment with the addition of different plant materials before fermentation. After the processing of grapes, the must was taken away. Before fermentation, parts of the plant were added to each sample. After fermentation, the individual polyphenolic compounds were measured using LC-MS. LC-MS, liquid chromatography–mass spectrometry.

The measured results for each polyphenolic substance from different parts of the grapevine.

Leaves (mg · L’1) Skins (mg · L-1) Seeds (mg · L-1) Stems (mg · L-1) p-value
Myricetin LOD LOD 0.24 ± 0.033 b LOD 0.001832
Quercetin 12.02 ± 3.50 d 9.18 ± 0.48 c 0.21 ± 0.053 a 3.07 ± 0.178 b 0.000000
Quercetin-3-glucoside 1586.05 ± 195.78 d 1093.44 ± 46.97 c 10.92 ± 0.920 a 240.15 ± 10.32 b 0.000000
Quercetin-3-galactoside 170.04 ± 33.81 c 37.24 ± 1.91 b 0.18 ± 0.022 a 13.88 ± 0.33 a 0.000039
Rutin 62.75 ± 13.36 d 20.76 ± 1.01 b 0.21 ± 0.032 a 47.67 ± 2.31 c 0.000000
Kaempferol 5.11 ± 1.04 c 1.09 ± 0.16 b 0.13 ± 0.088 a 0.66 ± 0.098 ab 0.000014
Kaempferol-3-D-glucoside 698.54 ± 95.79 b 57.82 ± 4.32 a 0.25 ± 0.018 a 25.87 ± 1.02 a 0.000000
Isorhamnetin 0.113 ± 0.08 a 0.91 ± 0.08 c 0.10 ± 0.087 a 0.224 ± 0.082 b 0.000001
Gallic acid 5.50 ± 0.77 a 2.14 ± 0.17 a 223.13 ± 21.73 c 32.91 ± 2.27 b 0.000160
Protocatechuic acid 7.03 ± 1.60 a 8.46 ± 1.03 ab 11.13 ± 0.745 c 9.76 ± 1.23 bc 0.000000
4-Hydroxybenzoic acid 31.43 ± 7.35 b 1.74 ± 0.48 a 1.13 ± 0.216 a 51.82 ± 4.92 c 0.000001
Vanillic acid 0.176 ± 0.50 a LOD LOD 0.000 ± 0.000 a 0.324174
Caftaric acid 1975.65 ± 287.12 d 403.73 ± 30.41 b 9.35 ± 0.934 a 684.42 ± 58.49 c 0.000001
Grape reaction product 21.26 ± 5.43 c 10.25 ± 1.050 a 0.016 ± 0.044 b 13.98 ± 0.93 a 0.000000
Caffeic acid 12.20 ± 2.57 c 1.28 ± 0.08 a 0.85 ± 0.103 a 3.75 ± 0.29 b 0.000002
Ethyl caffeate 0.102 ± 0.08 b 0.002 ± 0.007 a 0.002 ± 0.005 a 0.059 ± 0.039 ab 0.000251
Coutaric acid 479.01 ± 93.55 d 223.19 ± 15.22 b 25.01 ± 2.070 a 341.44 ± 29.60 c 0.000000
p-Coumaric acid 4.27 ± 0.74 d 0.50 ± 0.07 a 3.48 ± 0.172 c 2.44 ± 0.24 b 0.000000
Ethyl coumarate LOD LOD 0.004 ± 0.010 a LOD 0.324174
Fertaric acid 76.06 ± 20.50 d 19.64 ± 1.21 b 1.00 ± 0.114 a 53.42 ± 3.48 c 0.000000
Ferulic acid 1.85 ± 0.65 b 1.03 ± 0.14 a 0.87 ± 0.157 a 2.65 ± 0.27 c 0.000000
Ethyl ferulate 9.42 ± 5.23 b 3.60 ± 2.33 a 3.61 ± 1.114 a 4.59 ± 2.19 a 0.000000
Trans-resveratrol 19.83 ± 2.57 a 4.28 ± 0.47 a 0.77 ± 0.158 a 446.94 ± 59.15 b 0.000903
Cis-resveratrol 12.33 ± 4.56 c 1.16 ± 0.23 a LOD 6.07 ± 0.830 b 0.000005
Trans-piceid 59.49 ± 12.95 b 4.17 ± 0.44 a 3.26 ± 0.245 a 65.31 ± 6.58 b 0.000000
Cis-piceid 186.94 ± 39.45 c 6.28 ± 0.55 a 0.09 ± 0.022 a 33.07 ± 2.24 b 0.000151
Piceatannol 1.35 ± 0.55 a 0.04 ± 0.08 a LOD 69.08 ± 6.76 b 0.001344
Astringin 7.38 ± 2.36 b 0.10 ± 0.12 a 0.296 ± 0.088 a 10.50 ± 1.08 c 0.000001
Catechin 187.73 ± 34.56 b 13.50 ± 0.67 a 1423.37 ± 91.967 d 1175.31 ± 109.86 c 0.000000
Epicatechin 15.98 ± 5.20 a 8.56 ± 0.56 a 1407.11 ± 83.606 c 135.47 ± 24.64 b 0.000384
Epicatechin-3-gallate 2.77 ± 0.75 a 0.16 ± 0.07 a 57.41 ± 4.970 b 118.90 ± 23.12 c 0.000006
Procyanidin B1 95.91 ± 22.18 a 34.51 ± 3.64 a 365.06 ± 42.64 b 3091.25 ± 174.01 c 0.000198
Procyanidin B2 19.48 ± 5.14 a 8.03 ± 1.05 a 611.43 ± 39.36 c 157.25 ± 21.89 b 0.000032
Procyanidin C 9.28 ± 2.03 a 4.76 ± 0.51 a 383.95 ± 39.36 c 287.76 ± 36.08 b 0.000001

Parameters of Souvignier gris.

Parameters of Souvignier gris
Sugar 25°BX
Titratable acids 7.6 g · L-1
pH 3.28
YAN 213 mg · L-1
Village Lednice

Results of the measurement of polyphenols in wines, fermented with the individual parts of the grapevine.

Skins (mg · L-1) Stems (mg · L-1) Leaves (mg · L-1) Seeds (mg · L-1) Control (mg · L-1) p-value
Myricetin 0.002 ± 0.004 a LOD LOD LOD LOD 0.325582
Quercetin 0.035 ± 0.008 b 0.037 ± 0.008 a 0.021 ± 0.009 c 0.168 ± 0.023 d 0.002 ± 0.004 a 0.000081
Quercetin-3-glucoside 0.346 ± 0.038 b 0.099 ± 0.007 a 0.094 ± 0.013 a 0.059 ± 0.005 c 0.016 ± 0.004 d 0.000004
Quercetin-3-galactoside 0.037 ± 0.002 ab 0.027 ± 0.001 ab 0.036 ± 0.012 a 0.020 ± 0.002 b 0.034 ± 0.011 a 0.000000
Kaempferol-3-D-glucoside 0.014 ± 0.001 a 0.004 ± 0.001 a 0.005 ± 0.001 a 0.003 ± 0.001 a 0.003 ± 0.003 b 0.000000
Isorhamnetin LOD LOD LOD 0.031 ± 0.006 b 0.003 ± 0.007 a 0.007477
Rutin 0.001 ± 0.002 b 0.002 ± 0.002 ab 0.003 ± 0.002 ab 0.003 ± 0.002 ab 0.004 ± 0.001 a 0.000000
Gallic acid 10.656 ± 1.483 a 5.259 ±0.623 b 0.079 ± 0.025 a 31.48 ± 0.65 d 0.165 ± 0.065 c 0.000139
Protocatechuic acid 3.358 ± 0.091 a 2.090 ± 0.178 b 2.926 ± 0.299 c 1.679 ± 0.025 a 1.638 ± 0.100 d 0.000000
4-Hydroxybenzoic acid 0.709 ± 0.015 a 0.611 ± 0.022 b 0.869 ± 0.036 d 0.405 ± 0.008 a 0.432 ± 0.012 c 0.000000
Vanillic acid 0.424 ± 0.030 ab 0.360 ± 0.021 b 0.352 ± 0.027 ab 0.310 ± 0.017 a 0.335 ± 0.024 c 0.000000
Syringic acid 0.101 ± 0.009 a 0.140 ± 0.015 d LOD 0.088 ± 0.013 ab 0.072 ± 0.014 b 0.000000
Caftaric acid 35.14 ± 2.90 ab 44.56 ± 3.38 c 4.339 ± 0.474 d 42.14 ± 0.77 bc 38.43 ± 1.41 a 0.000000
Grape reaction product 0.527 ± 0.090 b 5.376 ± 0.987 d 0.189 ± 0.021 a 3.996 ± 0.249 c 2.950 ± 0.206 a 0.000000
Caffeic acid 2.498 ± 0.215 b 1.172 ± 0.117 d 0.120 ± 0.017 a 0.904 ± 0.044 c 0.410 ± 0.034 e 0.000000
Ethyl caffeate 1.861 ± 0.048 c 0.572 ± 0.063 a 0.065 ± 0.007 b 0.509 ± 0.029 a 0.162 ± 0.006 d 0.000010
Coutaric acid 12.82 ± 1.23 a 9.37 ± 0.18 b 5.501 ± 0.038 a 9.89 ± 0.13 b 5.05 ± 0.06 c 0.000000
p-Coumaric acid 1.188 ± 0.052 a 0.954 ± 0.013 d 0.524 ± 0.067 c 0.325 ± 0.010 b 0.211 ± 0.018 e 0.000000
Ethyl coumarate 1.135 ± 0.035 a 0.416 ± 0.022 d 0.247 ± 0.020 c 0.167 ± 0.010 b 0.089 ± 0.007 e 0.000002
Fertaric acid 3.046 ± 0.223 a 3.88 ± 0.33 c 0.865 ± 0.054 b 5.67 ± 0.10 d 2.86 ± 0.05 a 0.000000
Ferulic acid 0.635 ± 0.027 b 0.492 ± 0.029 d 0.040 ± 0.002 a 0.330 ± 0.013 c 0.260 ± 0.036 e 0.000000
Ethyl ferulate 0.022 ± 0.022 ab 0.003 ± 0.007 ab LOD 0.002 ± 0.006 a 0.003 ± 0.006 b 0.034311
Trans-resveratrol 0.271 ± 0.055 a 1.999 ± 0.110 c 0.014 ± 0.015 a 0.248 ± 0.037 b 0.088 ± 0.019 b 0.000707
Cis-resveratrol 2.621 ± 0.336 c 1.038 ± 0.049 a 0.049 ± 0.021 b 0.833 ± 0.027 a 0.403 ± 0.102 d 0.000002
Trans-piceid 0.171 ± 0.011 a 0.491 ± 0.019 a 0.088 ± 0.012 b 0.402 ± 0.008 d 0.541 ± 0.095 c 0.000000
Cis-piceid 0.772 ± 0.063 b 0.634 ± 0.026 a 0.046 ± 0.021 c 1.114 ± 0.031 b 0.965 ± 0.205 a 0.000000
Astringin 0.004 ± 0.005 a 0.001 ± 0.001 a 0.001 ± 0.002 a 0.002 ± 0.003 a LOD 0.009305
Catechin 29.30 ± 3.31 a 12.37 ± 1.54 b 0.119 ± 0.092 a 107.08 ± 1.70 d 0.342 ± 0.029 c 0.000379
Epicatechin 19.24 ± 2.30 a 1.778 ± 0.689 a 0.053 ± 0.036 a 64.64 ± 0.77 c 0.111 ± 0.017 b 0.000836
Epicatechin-3-gallate 0.041 ± 0.007 a 0.024 ± 0.005 a LOD 1.084 ± 0.057 b LOD 0.007249
Procyanidin B1 16.56 ± 2.690 a 17.13 ± 1.13 b 0.031 ± 0.026 a 95.37 ± 2.12 c 0.012 ± 0.017 b 0.000526
Procyanidin B2 11.80 ± 2.00 a 2.174 ± 0.454 b 0.020 ± 0.020 a 79.40 ± 0.94 d 0.025 ± 0.019 c 0.002721
Procyanidin C 6.46 ± 0.989 a 1.336 ± 0.302 a LOD 66.23 ± 2.84 c LOD 0.004521

Detector settings

Q1 Q3 DT (ms) Compound name DP (V) EP (V) CEP (V) CE (V) CXP (V)
169.0 125.0 10 Gallic acid -42.0 -9.2 -5.1 -21.9 -0.3
153.0 109.0 10 Protocatechuic acid -40.3 -9.2 -6.8 -21.4 -0.1
137.0 93.0 10 4-Hydroxybenzoic acid -35.4 -8.7 -6.8 -22.6 -0.3
167.0 152.0 10 Vanillic acid -33.0 -9.9 -4.9 -20.0 -0.6
197.0 123.0 10 Syringic acid -32.1 -10.2 -6.1 -33.6 -0.3
311.0 179.0 10 Caftaric acid -34.3 -4.2 -9.1 -22.2 -0.3
616.1 149.0 10 Grape reaction product -63.0 -6.0 -18.0 -48.0 -0.9
179.0 135.0 10 Caffeic acid -38.9 -10.7 -9.8 -24.2 -0.5
207.0 135.0 10 Ethyl caffeate -55.0 -4.8 -11.0 -32.0 -0.6
295.0 163.0 10 Coutaric acid -41.0 -4.1 -16.5 -22.0 -0.9
163.0 119.0 10 p-Coumaric acid -37.5 -8.7 -8.8 -22.5 -0.3
191.0 117.0 10 Ethyl coumarate -50.0 -4.2 -9.0 -42.0 -1.0
325.0 193.0 10 Fertaric acid -44.0 -3.3 -9.0 -23.0 -0.3
193.0 134.0 10 Ferulic acid -40.0 -10.2 -5.9 -24.4 -0.5
221.0 206.0 10 Ethyl ferulate -55.0 -7.9 -15.2 -25.0 -0.5
227.0 143.0 10 Resveratrol -70.0 -10.6 -11.7 -38.2 -0.7
389.0 227.0 10 Piceid -70.0 -10.0 -17.3 -28.1 -0.3
243.0 159.0 10 Piceatannol -70.0 -10.0 -7.2 -39.1 -0.6
405.0 243.0 10 Astringin -63.0 -5.6 -20.0 -31.0 -0.3
289.0 123.0 10 Catechin -60.0 -9.9 -9.5 -44.0 -0.3
317.0 151.0 10 Myricetin -74.0 -4.0 -9.5 -36.3 -0.6
301.0 179.0 10 Quercetin -68.0 -7.0 -8.2 -29.0 -0.3
463.0 300.0 10 Quercetin-3-glycosides -81.0 -4.0 -13.0 -41.0 -0.9
609.0 300.0 10 Rutin -93.0 -4.3 -17.0 -54.0 -0.9
285.0 285.0 10 Kaempferol -120.0 -8.8 -16.0 -17.0 -0.5
315.0 300.0 10 Isorhamnetin -74.0 -5.0 -19.0 -36.0 -0.3
447.0 284.0 10 Kaempferol-3-D-glucoside -78.0 -4.2 -12.0 -40.0 -0.6
441.1 169.0 10 Epicatechin-3 -g allate -64.0 -3.8 -12.0 -31.0 -0.3
577.1 289.0 10 Procyanidin B -60.0 -4.0 -15.0 -37.0 -0.7
865.2 289.0 10 Procyanidin C -80.0 -7.5 -25.0 -55.0 -0.6
188.0 93.0 10 α-Cyano-4-hydroxycinnamic acid -36.0 -9.4 -10.7 -32.6 -0.1
249.0 205.0 10 Trolox -58.0 -10.0 -7.2 -26.6 -0.3
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