Determination of the Molecular Transformations and Pathways that Occur During the Winemaking Process

摘要

Despite the complexity of the wine samples, exhibiting numerous chromatographic peaks each of which contain multiple components, our differential analysis of the Grenache and Syrah unfiltered samp les, contrasted wine from several different geographic al areas. We observed at least 178 individual compounds that showed at least 2-fold higher content in the ECR than in the other samples tested. The co mpounds identified as L-Epicatechin and Quercetin-7-glucoronide (confirmation of the precise isomer is necessary) appear to be the most differentially present co mponents that can classify the 5 wines characterized. The compounds identifi ed as Epigallocatechin, Kaempferol-diacetylhamnoside and Velloquercetin 4-methyl ether (again confirmation is needed) appear to have a secondary effect on the classification.