LIGNAN AND PHENYLPROPANOID GLYCEROL GLUCOSIDES IN WINE

Article abstract of DOI:10.1016/0031-9422(92)80464-P

Three glycoconjugates, 1-O-(β-D-glucopyranosyl)-2-<2-methoxy-4-(ω-hydroxypropyl)-phenoxy>-propan-3-ol, 1,2,3,4-tetrahydro-7-hydroxy-1-(4'-β-glucopyranosyl-3'-methoxyphenyl)-6-methoxy-2,3-naphthalenedimethanol (isolariciresinol-β-4'-O-glucopyranoside) and, tentatively, 2,3-bis(4'-hydroxy-3'-methoxybenzyl)-butane-1,4-diol-β-D-glucoside (seco-isolariciresinol-β-D-glucoside) have been detected in Riesling wine by FAB-mass spectrometry/mass spectrometry and subsequently isolated and identified by spectral and chemical studies.The first of these compounds is a new shikimic acid metabolite of wine, and the latter two lignans represent a new category of wine phenols. Key Word Index: Vitis vinifera; Vitaceae; Riesling wine; 2-<2-methoxy-4-(ω-hydroxypropyl)-phenoxy>-propan-1,3-diol; isolariciresinol; seco-isolariciresinol; β-D-glucopyranoside; fast atom bombardment-mass spectrometry.