Evaluation of glycosyl-glucose analytical methods for various glycosides

American Journal of Enology and Viticulture

Volumn 53, Issue 4, 2002, Pages 315-317

  Whiton, Robert S ^a   Zoecklein, Bruce W ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

GG; Glycosides; Glycosyl glucose

Indexed keywords

VITACEAE; VITIS SP.;

EID: 0036972264     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

1. Abbott, N.A., P.J. Williams, and B.G. Coombe. Measure of potential wine quality by analysis of glycosides. In Proceedings of the Eighth Australian Wine Industry Technical Conference, Melbourne, Victoria, 25-29 October 1992. C.S. Stockley et al. (Eds.), pp. 72-75. Winetitles, Adelaide, South Australia (1993).
2. Bureau, S.M., R.L. Baumes, and A.J. Razungles. Effects of vine or bunch shading on the glycosylated flavor precursors in grapes of Vitis vinifera L. cv. Syrah. J. Agric. Food Chem. 48:1290-1297 (2000).
3. Gunata, Y.Z., C.L. Bayonove, R.L. Baumes, and R.E. Cordonnier. The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. J. Chromatogr. 331:83-90 (1985).
4. Iland, P.G., W. Cynkar, I.L. Francis, P.J. Williams, and B.G. Coombe. Optimisation of methods for the determination of total and red-free glycosyl glucose in black grape berries of Vitis vinifera. Aust. J. Grape Wine Res. 2:171-178 (1996).
5. Marinos, V.A., M.E. Tate, and P.J. Williams. Protocol for FAB-MS/MS characterization of terpene disaccharides of wine. J. Agric. Food Chem. 42:2488-2492 (1994).
6. Mateo, J.J., N. Gentilini, T. Huerta, M. Jiminez, and R. Di Stefano. Fractionation of glycoside precursors of aroma in grapes and wine. J. Chromatogr., A 778:219-224 (1997).
7. McMahon, H.M., B.W. Zoecklein, and Y.W. Jasinski. The effects of prefermentation maceration temperature and percent alcohol at press on the concentration of Cabernet Sauvignon grape glycosides and glycoside fractions. Am. J. Enol. Vitic. 50:385-390 (1999).
8. Sefton, M.A. Hydrolytically-released volatile secondary metabolites from a juice sample of Vitis vinifera grape cvs. Merlot and Cabernet Sauvignon. Aust. J. Grape Wine Res. 4:30-38 (1998).
9. Williams, P.J., W. Cynkar, I.L. Francis, J.D. Gray, P.G. Iland, and B.G. Coombe. Quantification of glycosides in grapes, juices, and wines through a determination of glycosyl glucose. J. Agric. Food Chem. 43:121-128 (1995).
10. Williams, P.J., C.R. Strauss, B. Wilson, and R.A. Massy-Westropp. Novel monoterpene disaccharide glycosides of Vitis vinifera grapes and wines. Phytochemistry 21:2013-2020 (1982).
11. 18 reversed-phase liquid chromatography for the isolation of monoterpene glycosides and nor-isoprenoid precursors from grape juice and wines. J. Chromatogr. 235:471-480 (1982).
12. Williams, P.J., M.A. Sefton, and I.L. Francis. Glycosidic precursors of varietal grape and wine flavor. In Flavor Precursors: Thermal and Enzymatic Conversions. R. Teranishi et al. (Eds.), pp. 74-86. ACS Symposium Series 490. American Chemical Society, Washington, DC (1992).
13. Winterhalter, P., B. Baderschneider, and B. Bonnländer. Analysis, structure, and reactivity of labile terpenoid aroma precursors in Riesling wine. In Chemistry of Wine Flavor. A.L. Waterhouse and S.E. Ebeler (Eds.), pp. 1-12. ACS Symposium Series 714. American Chemical Society, Washington, DC (1998).
14. 13 - Norisoprenoid glycosides in plant tissues: An overview on their occurrence, composition, and role as flavour precursors. Flavor Fragrance J. 9:281-287 (1994).
15. Winterhalter, P., M.A. Sefton, and P.J. Williams. Two-dimensional GC-DCCC analysis of the glycoconjugates of monoterpenes, norisoprenoids, and shikimate-derived metabolites from Riesling wine. J. Agric. Food Chem. 38:1041-1048 (1990).
16. Zoecklein, B.W., L.S. Douglas, and Y.W. Jasinski. Evaluation of the phenol-free glycosyl-glucose determination. Am. J. Enol. Vitic. 51:420-423 (2000).
17. Zoecklein, B.W., Y. Jasinski, and H. McMahon. Effect of fermentation, aging, and aging sur lie on total and phenol-free Riesling (Vitis vinifera L.) glycosides. J. Food Comp. Anal. 11:240-248 (1998).
18. Zoecklein, B.W., T.K. Wolf, S.E. Duncan, J.E. Marcy, and Y. Jasinski. Effect of fruit zone leaf removal on total glycoconjugates and conjugate fraction concentration of Riesling and Chardonnay (Vitis vinifera L.) grapes. Am. J. Enol. Vitic. 49:259-285 (1998).
19. Zoecklein, B.W., T.K. Wolf, J.E. Marcy, and Y. Jasinski. Effect of fruit zone leaf thinning on total glycosides and selected aglycone concentrations of Riesling (Vitis vinifera L.) grapes. Am. J. Enol. Vitic. 49:35-43 (1998).