Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment

J Agric Food Chem. 2018 Jun 6;66(22):5556-5562. doi: 10.1021/acs.jafc.8b01540. Epub 2018 May 23.


For the first time vine-shoot tannin composition was carried out by means of HPLC-DAD-ESI-MS/MS. Two vine-shoot cultivars (Airén and Cencibel) with different post-pruning storage times were submitted to a toasting process and assayed. There were no traces of gallotannins nor ellagitannins, but a high proanthocyanidin content and a mean degree of polymerization (mDP) close to 3 were characterized. The higher concentration of proanthocyanidins corresponded to Airén after 6 months post-pruning storage and at 3 months for Cencibel. Procyanidins were the most abundant fraction (70-95%), which decreased with storage, and especially significant was the contribution of B1, B2, and B4 dimers. Prodelphinidins were also found (8-24%), increasing their % with storage time. Toasting produced a considerable reduction of proanthocyanidin content and a loss of a monomer mDP unit, suggesting that if used as oenological tannins, then they may be more bitter and less astringent when compared with the nontoasted vine-shoot samples.

Keywords: post-pruning storage; proanthocyanidins; tannin; toasted; vine-shoots.

MeSH terms

  • Chromatography, High Pressure Liquid
  • Hot Temperature
  • Plant Extracts / chemistry*
  • Plant Shoots / chemistry
  • Plant Stems / chemistry
  • Polymerization
  • Proanthocyanidins / chemistry
  • Tandem Mass Spectrometry
  • Tannins / chemistry*
  • Vitis / chemistry*


  • Plant Extracts
  • Proanthocyanidins
  • Tannins
  • proanthocyanidin