Phenolic Composition of Champagnes from Chardonnay and Pinot Noir Vintages

Nineteen phenolic compounds including hydroxybenzoic acids, hydroxycinnamic acids, flavonoids, phenolic alcohols, and phenolic aldehydes have been identified and quantified in two monovarietal champagnes, Chardonnay and Pinot Noir, by using a reverse-phase high-performance liquid chromatography (HPL...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2003-05, Vol.51 (10), p.3179-3184
Main Authors: Chamkha, Mohamed, Cathala, Bernard, Cheynier, Véronique, Douillard, Roger
Format: Article
Language:English
Subjects:
Alcohols - analysis
aldehydes
Aldehydes - analysis
Biological and medical sciences
caftaric acid
champagne
Chromatography, High Pressure Liquid
Colorimetry
Coumaric Acids - analysis
esters
Fermented food industries
Flavonoids - analysis
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
gallic acid
Gallic Acid - analysis
high performance liquid chromatography
Hydroxybenzoates - analysis
Life Sciences
Mass Spectrometry
phenols
Phenols - analysis
white wines
Wine - analysis
Wines and vinegars
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Summary:Nineteen phenolic compounds including hydroxybenzoic acids, hydroxycinnamic acids, flavonoids, phenolic alcohols, and phenolic aldehydes have been identified and quantified in two monovarietal champagnes, Chardonnay and Pinot Noir, by using a reverse-phase high-performance liquid chromatography (HPLC) system coupled with diode array detection. The identification of four hydroxycinnamic tartaric esters (caftaric, coutaric, fertaric, and 2-S-glutathionylcaftaric acids), two flavanonols (astilbin and engeletin), and some other compounds was confirmed by HPLC coupled with mass spectrometry. Caftaric acid and tyrosol were the major phenols. Hydroxybenzoic acids and flavonoids were present at low concentrations. The phenolic compositions of 2000 and 2001 Chardonnay and Pinot Noir vary quantitatively according to the year and the variety, but the chemical natures of the molecules are the same. The total phenolic content determined by colorimetric measurement ranges from 176 to 195 mg/L of gallic acid equivalent and is similar to that described in white wines. Keywords: Phenolics; Champagne; Chardonnay; Pinot Noir; HPLC analysis
ISSN:0021-8561
1520-5118
DOI:10.1021/jf021105j