New flavanol O-glycosides in grape and wine

Marie Zerbib, Jean Paul Mazauric, Emmanuelle Meudec, Christine Le Guernevé, Alexander Lepak, Bernd Nidetzky, Véronique Cheynier, Nancy Terrier, Cédric Saucier*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


The presence of monomeric and dimeric flavan-3-ol monohexosides was investigated in grapes and wines. Polyphenol extracts were prepared from grape seeds and skins (Syrah, Merlot, and Cabernet-Sauvignon) sampled at three different developmental stages. Different wines (Tannat, Alicante, Syrah, Merlot, and Grenache) were also studied. The different samples obtained were analyzed by UPLC-ESI-IT-MS. Specific molecular ions corresponding to flavan-3-ol hexosides were detected by using targeted molecular ions with specific m/z values: 451 for (epi)catechin hexosides, and 739 for procyanidin dimer hexosides. 4′-O-β-glucosyl-(+)-catechin and 7-O-β-glucosyl-(+)-catechin were obtained by using a glucosyl transferase from apple, UGT71A15, and their structures determined by NMR. These glucosylated monomers and the dimers were identified in all analyzed grape seed and several skin extracts at the different stages and in wines made from different varieties.

Original languageEnglish
Pages (from-to)441-448
Number of pages8
JournalFood Chemistry
Publication statusPublished - 15 Nov 2018


  • Flavan-3-ol glycoside
  • Grape
  • Mass spectrometry
  • Wine

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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