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Osete-Alcaraz L, Gómez-Plaza E, Jørgensen B, Oliva J, Cámara MA, Jurado R, Bautista-Ortín AB. The composition and structure of plant fibers affect their fining performance in wines. Food Chem 2024; 460:140657. [PMID: 39106809 DOI: 10.1016/j.foodchem.2024.140657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 07/05/2024] [Accepted: 07/25/2024] [Indexed: 08/09/2024]
Abstract
In recent years, the wine industry has shifted towards plant-based fining agents for food safety reasons and consumer preferences. This study analysed the interaction of five plant fibers with red wine phenolic compounds to determinate their performance as fining agents. Chemical composition, polysaccharide profile, and physical properties were examined. Pea, cellulose, and Sauvignon Blanc pomace fibers effectively reduced tannin content while minimally affecting the concentration of anthocyanins, flavonols and wine color. Contrary to previous beliefs, the presence of pectins in fibers didn't play a crucial role in phenolic compound interaction since cellulose-rich fibers with low pectin concentration also bound tannins effectively, especially those with small particle size and high contact surface. Pea fiber, rich in cellulose and pectins, showed remarkable tannin retention while minimally affecting wine color. This research highlights the potential of plant fibers as effective fining agents in wine production and how their composition affects their performance.
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Affiliation(s)
- Lucía Osete-Alcaraz
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100, Murcia, Spain
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100, Murcia, Spain.
| | - Bodil Jørgensen
- Department of Plant and Environmental Sciences, University of Copenhagen, Copenhagen, Denmark
| | - José Oliva
- Department of Agricultural Chemistry, Faculty of Chemistry, University of Murcia, 30100, Murcia, Spain
| | - Miguel Angel Cámara
- Department of Agricultural Chemistry, Faculty of Chemistry, University of Murcia, 30100, Murcia, Spain
| | - Ricardo Jurado
- Agrovin S.A., Avenida de los Vinos s/n, 13600 Alcázar de San Juan, Ciudad Real, Spain
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100, Murcia, Spain
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2
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Campbell JR, Scholasch T, Waterhouse AL, Kennedy JA. Napa Valley Cabernet Sauvignon Proanthocyanidin Changes During Fruit Ripening: A Multi-Appellation Survey. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38833680 DOI: 10.1021/acs.jafc.4c02146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2024]
Abstract
In 2015, an experiment was designed to investigate the distribution and variance of in winegrape flavonoids across the ripening phase in the Napa Valley. This Cabernet Sauvignon experiment was intended to evaluate the polyphenol differences across Napa Valley in order to understand parameters controlling "proanthocyanidin activity." This method has shown promise in understanding proanthocyanidin (PA) astringency based on size distribution, pigmentation, conformation, and composition. Results from whole berry partial extractions showed that seed PA material was driving PA activity early in the ripening phase, while the formation of the pigmented polymer led to a decrease later in the growing season. Multivariate analysis showed that the main drivers of changes across the ripening phase were the molecular masses of PAs and the amount of pigmentation. Given the high amount of variability seen in the experiment between sites in such a small geographical area, the results suggest that manipulation of PA activity may be possible in the vineyard, perhaps explaining variations in wine mouthfeel attributes between locations. These results can be used to develop furthermore controlled experiments targeting the variables responsible for PA activity changes.
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Affiliation(s)
- James R Campbell
- Department of Viticulture and Enology, University of California Davis, One Shields Ave., Davis, California 95616, United States
- California State University, 2360 East Barstow Avenue MS VR89, Fresno, California 93740-8003, United States
| | | | - Andrew L Waterhouse
- Department of Viticulture and Enology, University of California Davis, One Shields Ave., Davis, California 95616, United States
| | - James A Kennedy
- California State University, 2360 East Barstow Avenue MS VR89, Fresno, California 93740-8003, United States
- Functional Phenolics LLC, Corvallis, Oregon 97330, United States
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3
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Pérez-Porras P, Bautista-Ortín AB, Martínez-Lapuente L, Guadalupe Z, Ayestarán B, Gómez-Plaza E. The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines. Foods 2024; 13:1306. [PMID: 38731677 PMCID: PMC11083504 DOI: 10.3390/foods13091306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/16/2024] [Accepted: 04/20/2024] [Indexed: 05/13/2024] Open
Abstract
The disruptive effect exerted by high-power ultrasound on grape cell walls enhances phenolic extraction, improving chromatic characteristics during red wine maceration. However, short maceration times may, sometimes, hinder this enhancement, and this effect could be attributed to the suspended cell wall material formation facilitated by sonication. This suspended material, having a strong affinity for phenolic compounds, can lead to their precipitation and elimination during subsequent vinification stages and, consequently, a significant portion of extracted phenolic compounds may not contribute to the final phenolic composition of the wine, impacting its chromatic features. To demonstrate this effect, sonicated grapes of two different varieties were vinified with No modified process that eliminated part of this suspended material. Results confirm our hypothesis; that is, the lack of positive outcomes in some cases is due to phenolic compound adsorption on suspended material.
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Affiliation(s)
- Paula Pérez-Porras
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain; (P.P.-P.); (A.B.B.-O.)
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain; (P.P.-P.); (A.B.B.-O.)
| | - Leticia Martínez-Lapuente
- Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26071 Logroño, Spain; (L.M.-L.); (Z.G.); (B.A.)
| | - Zenaida Guadalupe
- Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26071 Logroño, Spain; (L.M.-L.); (Z.G.); (B.A.)
| | - Belén Ayestarán
- Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26071 Logroño, Spain; (L.M.-L.); (Z.G.); (B.A.)
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain; (P.P.-P.); (A.B.B.-O.)
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4
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Cheng Y, Wimalasiri PM, Tian B, Watrelot AA. Influence of Grape Flesh on the Retention and Composition of Polyphenols from Skins and Seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38597640 DOI: 10.1021/acs.jafc.4c00612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/11/2024]
Abstract
This study examined the impact of grape flesh polysaccharide, protein, and amino acid contents on polyphenol retention from skins and seeds in Pinot noir (Vitis vinifera) and cold-hardy interspecific cultivars Marquette and Frontenac (Vitis spp.). After isolating grape tissues (skin, seed, and flesh), they were soaked either individually or combined with other tissues in a wine-like solution for up to 7 days. Findings revealed that flesh significantly reduces the concentration of condensed tannin, and mono- and diglucoside forms of anthocyanins in the supernatants, due to its rich content in polysaccharides and proteins. Frontenac skin and flesh tissues were the main sources of soluble proteins, amino acids, and soluble polysaccharides. Surprisingly, Marquette exhibited a higher retention of skin tannin than Pinot noir, likely due to its smaller tannin molecular mass, and a potential competitive effect with anthocyanins for the binding sites of flesh.
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Affiliation(s)
- Yiliang Cheng
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, Iowa 50011, United States
| | - Pradeep M Wimalasiri
- Department of Wine Food & Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Bin Tian
- Department of Wine Food & Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Aude A Watrelot
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, Iowa 50011, United States
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5
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Campbell JR, Thomas W, Waterhouse AL, Kennedy JA. Effect of applied shading during fruit ripening on tannin structure-activity relationships of grape skin extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:352-361. [PMID: 37585610 DOI: 10.1002/jsfa.12926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/08/2023] [Accepted: 08/16/2023] [Indexed: 08/18/2023]
Abstract
BACKGROUND Historically, the effect of wine grape shading on flavonoids has investigated the impact of light incidence on proanthocyanidin (PA), flavonol, or anthocyanin concentration. In addition to concentration, the current experiment was designed to look at changes in PA composition, size and tannin activity through ripening. Tannin activity is a methodology for assessing the impact of structure and size on the affinity of tannin towards a hydrophobic surface and is considered to be a proxy for predicted astringency descriptive quality. In 2016 a shade cloth study was imposed on Cabernet Sauvignon on Mt Veeder, within the larger Napa Valley viticultural area. A control, which was unshaded, and two treatments consisting of 40% and 80% shade were applied at the onset of veraison. RESULTS Results showed significant differences in the composition and concentration of anthocyanins throughout ripening. Compositional differences in PA were also observed, where shaded treatments had a significantly higher proportion of galloylated subunits. The molecular mass of the extracted tannin was significantly lower in the unshaded control than in the 80% shade treatment. These factors led to a lower measured tannin activity in extracts from exposed fruit. CONCLUSION This work suggests that manipulation of canopy architecture, such as artificial shading, leads to changes in berry pigmentation, tannin composition and activity. These results show that the astringency and mouthfeel characteristics of a wine may be altered by vineyard management practices. © 2023 Society of Chemical Industry.
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Affiliation(s)
- James R Campbell
- Department of Viticulture and Enology, University of California, Davis, California, USA
| | | | - Andrew L Waterhouse
- Department of Viticulture and Enology, University of California, Davis, California, USA
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6
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Manjón E, Li S, Dueñas M, García-Estévez I, Escribano-Bailón MT. Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines. Food Chem 2023; 400:134110. [PMID: 36096051 DOI: 10.1016/j.foodchem.2022.134110] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 08/08/2022] [Accepted: 09/01/2022] [Indexed: 11/28/2022]
Abstract
Soluble polysaccharides from white (PSW) and red (PSR) grape skins were obtained to be evaluated as potential modulators of the unbalanced astringency of a Tempranillo red wine. The modulation of astringency was evaluated by a sensory panel and it seemed to be related to the changes in the polyphenolic profile. Isothermal Titration Calorimetry (ITC) studies, employed to characterize flavan-3-ol-polysaccharide interactions, showed that PSR decreased noticeably wine astringency causing a great flavan-3-ol loss (ca. 40 %), since they interacted more spontaneously with the flavan-3-ols (ca. ΔGtotal = -2.14 × 104 cal/mol) than PSW (ca. ΔGtotal = -1.32 × 104 cal/mol). The strength of these interactions seems to be related to the polysaccharide molecular size and to the presence of arabinogalactans in the structure. On the contrary, PSW showed no relevant effects on wine astringency. Furthermore, potential variations of color were also assessed and no deleterious effect was observed after the addition of any polysaccharide.
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Affiliation(s)
- Elvira Manjón
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain
| | - Siyu Li
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain; Institute for Horticultural Plants, College of Horticulture, China Agricultural University, Beijing 100083, China
| | - Montserrat Dueñas
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain.
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7
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Paladines-Quezada DF, Moreno-Olivares JD, Fernández-Fernández JI, Bleda-Sánchez JA, Gil-Muñoz R. Different response of proanthocyanidins from Vitis vinifera cv. Monastrell depending on time of elicitor application. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:143-151. [PMID: 35833383 DOI: 10.1002/jsfa.12123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Proanthocyanidins (PAs) are phenolic compounds present in skins and seeds of wine grapes and have great implications for plant physiology and wine quality. There are several strategies to increase PA concentration, such as application of elicitors methyl jasmonate (MeJ) and benzothiadiazole (BTH), compounds that can stimulate defence responses like phenolic compound biosynthesis in wine grapes, which have been applied mainly at veraison (beginning of ripening). We recently evaluated the application of MeJ and BTH on Vitis vinifera cv. Monastrell grapes during veraison and mid-ripening (3 weeks after veraison). Grapes treated at mid-ripening showed higher anthocyanin concentrations than those at veraison. In this trial, over two seasons, we evaluated whether time of application (veraison or mid-ripening) of MeJ and BTH on 'Monastrell' grapes is a determining factor in the biosynthesis and composition of PAs in grapes and their subsequent release into wines. RESULTS Application of elicitors at different ripening times produced significant differences in the PAs of 'Monastrell' grapes, since those treated at mid-ripening recorded a higher PAs concentration in skin and seeds, and then in the wines produced, compared to grapes treated at veraison. CONCLUSION Results suggest that despite different environmental conditions endured in each of the two seasons evaluated, application of elicitors at mid-ripening of Monastrell grapes could be used to harvest grapes with higher PA concentration, increasing the functional value of the wines, without altering their organoleptic quality. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | | | | | - Juan A Bleda-Sánchez
- Murcian Institute of Agrarian and Environmental Research and Development, Murcia, Spain
| | - Rocío Gil-Muñoz
- Murcian Institute of Agrarian and Environmental Research and Development, Murcia, Spain
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8
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Leborgne C, Ducasse MA, Meudec E, Carrillo S, Verbaere A, Sommerer N, Bougreau M, Masson G, Vernhet A, Mouret JR, Cheynier V. Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines. Food Chem 2022; 403:134396. [DOI: 10.1016/j.foodchem.2022.134396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 08/29/2022] [Accepted: 09/21/2022] [Indexed: 10/14/2022]
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9
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Revisiting the use of pectinases in enology: A role beyond facilitating phenolic grape extraction. Food Chem 2022; 372:131282. [PMID: 34638064 DOI: 10.1016/j.foodchem.2021.131282] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 01/25/2023]
Abstract
With the objective of improving both the extraction of phenolic compounds from grapes and their maintenance in the final wine, we compared the effect of favoring phenolic extraction with a pectolytic-based maceration enzyme with that of favoring both phenolic extraction and the partial elimination of the suspended material using a pectolytic-based clarification enzyme. The phenolic composition of the final wines and those adsorbed to the precipitated lees were analyzed. Both enzymes increased wine color intensity and phenolic content, but the best results were observed when the clarification enzyme was used. This enzyme generated the largest losses of phenolics bound to precipitated lees. However, this resulted in a positive effect, the precipitation of lees rich in phenolic compounds probably created a pronounced gradient of phenolic compounds from grapes to must/wine and better chromatic characteristics in the final wine, compared with the wine made using a traditional maceration enzyme.
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10
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Moreno-Olivares JD, Paladines-Quezada DF, Giménez-Bañón MJ, Cebrían-Pérez A, Férnandez-Férnandez JI, Gómez-Martínez JC, Bleda-Sánchez JA, Gil-Muñoz R. Cell wall characterization of new Monastrell hybrid descendants and their phenolic wine composition. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03966-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractMonastrell grape variety is grown for the elaboration of quality red wines, but climate change has meant the study of new grape varieties from Monastrell, to adapt to the new edaphoclimatic scenario in hot climates. Three new varieties have recently been registered from Monastrell (M) from directed crosses with others such as Cabernet Sauvignon (C) and Syrah (S). These new varieties are MC80 known as Calnegre, MC98 Gebas, and MS10 Myrtia. In this work, cell wall characterization of these new varieties has been carried out. Results from three seasons showed high significant differences in the concentration of carbohydrates present in the Monastrell and MC80 cell walls. As for lignin concentration, MS10 was highlighted. However, the concentration of phenolic compounds and proteins was different as regards each variety and season studied. To find some correlation between the characterization of the walls and extractability of different compounds in the wine, the phenolic composition of these wines from these varieties was analysed following alcoholic fermentation. All crosses presented a higher concentration of total polyphenols (IPT) and total anthocyanins (AT) in addition to color intensity (IC), highlighting the high significant differences found in MS10.
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11
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The Application of Ultrasound and Enzymes Could Be Promising Tools for Recovering Polyphenols during the Aging on Lees Process in Red Winemaking. Foods 2021; 11:foods11010019. [PMID: 35010145 PMCID: PMC8750087 DOI: 10.3390/foods11010019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 12/14/2021] [Accepted: 12/17/2021] [Indexed: 11/26/2022] Open
Abstract
The final concentration of phenolic compounds in wines is usually lower than what might be expected, given their concentration in grapes. This is in part due to the interactions between cell walls from grapes and yeast with phenolics during red winemaking. Most of these aggregates are insoluble and end up precipitating, forming part of the lees. The objective of this study is to determine the capacity of ultrasounds and/or enzymes treatments (β-glucanase and a pectolytic enzyme) to release the anthocyanins and tannins adsorbed in the lees. The ultrasound (US) applied for 120 min slightly favored the extraction of anthocyanins and doubled tannin extraction. Shorter sonication times did not show any positive effect. The combination of β-glucanase and pectolytic enzyme was always more effective in the liberation of anthocyanins (both no-acylated and acylated anthocyanins) and tannins than the enzymes acting separately. The combination of US (120 min), β-glucanase and pectolytic enzyme showed an additive effect, increasing the extraction of phenolic compounds with respect to the individual treatments and also releasing a large quantity of low molecular weight polysaccharides, compounds of enological importance. These results of this study could be of enological interest, facilitating and accelerating the aging on lees process, through the liberation of polysaccharides and the recovery of the phenolic compounds lost during vinification.
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12
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Garrido-Bañuelos G, Buica A, Kuhlman B, Schückel J, Zietsman AJJ, Willats WGT, Moore JP, du Toit WJ. Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines. Food Res Int 2021; 150:110697. [PMID: 34865745 DOI: 10.1016/j.foodres.2021.110697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 05/04/2021] [Accepted: 09/01/2021] [Indexed: 11/15/2022]
Abstract
Phenolic composition of young red wines has been shown to play an important role in their ageing potential. Therefore, the modulation of phenolic extraction during maceration may influence the subsequent phenolic evolution of these wines. The present work aimed to evaluate the impact of three different maceration times on the phenolic levels and evolution observed over time, using spectrophotometric and chromatography methods, and the effect on the aroma, taste, and mouthfeel sensory properties using Projective Mapping. Additionally, grape cell wall deconstruction was monitored during the extended maceration phase by GC-MS and Comprehensive Comprehensive Microarray Polymer Profiling (CoMPP). Our findings demonstrated that longer maceration times did not always correspond to an increase in wine phenolic concentration, although the level of complexity of these molecules seemed to be higher. Additionally, continuous depectination and possible solubilisation of the pectin is observed during the extended maceration which may be influencing the sensory perception of these wines. Maceration time was also shown to influence the evolution of the polymeric fraction and sensory perception of the wines.
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Affiliation(s)
- Gonzalo Garrido-Bañuelos
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - Astrid Buica
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.
| | - Brock Kuhlman
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - Julia Schückel
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark
| | - Anscha J J Zietsman
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - William G T Willats
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark; School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - John P Moore
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - Wessel J du Toit
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
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13
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Siemińska-Kuczer A, Szymańska-Chargot M, Zdunek A. Recent advances in interactions between polyphenols and plant cell wall polysaccharides as studied using an adsorption technique. Food Chem 2021; 373:131487. [PMID: 34741970 DOI: 10.1016/j.foodchem.2021.131487] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 10/23/2021] [Accepted: 10/25/2021] [Indexed: 02/06/2023]
Abstract
Polyphenols include flavonoids, phenolic acids, tannins and lignans which are known to have antioxidant, UV protection and antimicrobial properties. Among them the most commonly investigated are flavonoids and phenolic acids, which, due to their plant origin, may interact with the plant cell wall (PCW) components, specifically with its polysaccharides. Knowledge concerning the nature of the interactions between these components may be used in the production of functional food or in the development of food packaging materials with additional properties. The content of polyphenols in such products is responsible for their colour and taste, and may also act as a natural preservative. On the other hand, the PCW components may have protective role of polyphenols which has impact on their release in the human digestive system. Therefore, this review is an attempt to summarize the current state of knowledge that emerged after 2017 concerning the interaction of PCW components with polyphenols, with a particular focus on hemicellulose and pectin.
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Affiliation(s)
- Anna Siemińska-Kuczer
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | | | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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14
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Li SY, Duan CQ, Han ZH. Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking. Crit Rev Food Sci Nutr 2021; 63:1119-1142. [PMID: 34342521 DOI: 10.1080/10408398.2021.1960476] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Polysaccharides present in grapes interact with wine sensory-active compounds (polyphenols and volatile compounds) via different mechanisms and can affect wine organoleptic qualities such as astringency, color and aroma. Studies on the role that grape polysaccharides play in wines are reviewed in this paper. First, the composition of grape polysaccharides and their changes during grape ripening, winemaking and aging are introduced. Second, different interaction mechanisms of grape polysaccharides and wine sensory-active compounds (flavanols, anthocyanins and volatiles) are introduced, and the possible effects on wine astringency, color and aroma caused by these interactions are illustrated. Finally, the control of the grape polysaccharide content in practice is discussed, including classical winemaking methods (applying different maceration enzymes, temperature control, co-fermentation, blending), modern vinification technologies (pulsed electric field, ultrasound treatment), and the development of new grape polysaccharide products.
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Affiliation(s)
- Si-Yu Li
- Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Nutrition and Physiology), Beijing, China.,College of Horticulture, China Agricultural University, Beijing, China.,Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Zhen-Hai Han
- Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Nutrition and Physiology), Beijing, China.,College of Horticulture, China Agricultural University, Beijing, China
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15
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Campbell JR, Grosnickel F, Kennedy JA, Waterhouse AL. Anthocyanin Addition Alters Tannin Extraction from Grape Skins in Model Solutions via Chemical Reactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7687-7697. [PMID: 34180657 DOI: 10.1021/acs.jafc.1c00112] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Condensed tannin extraction and stable color formation are two of the cornerstones of red wine production. Without condensed tannin, red wine would lack the tactile feeling of astringency, and without the formation of modified pigments, it would lack color stability for long-term aging. To understand how malvidin-3,5-diglucoside interacts with condensed tannin under nonoxidative conditions, an experiment was designed conducting model-wine skin extractions of Sauvignon blanc grapes harvested at various dates of maturity. Monomeric malvidin-3,5-diglucoside was isolated from color concentrate and added during these extractions. Following a 72 h extraction, solutions were evaluated for recovery of monomeric anthocyanins, skin tannin concentration, skin tannin extractability, and impact of anthocyanins on condensed tannin size. Anthocyanins showed a significant impact on the extraction of flavan-3-ol material in the early stages of ripening that declined in the latter stages of ripening. Furthermore, anthocyanins significantly decreased the size of the condensed tannin extracted. These results suggest that anthocyanins are not only enhancing the extractability of condensed tannin but also readily incorporating into the polymeric material, leading to a decrease in the average molecular mass of the condensed tannin polymer. The extent of reaction in 72 h suggests that the rate of interflavan bond cleavage may be higher than previously reported and merits closer scrutiny.
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Affiliation(s)
- James R Campbell
- Department of Viticulture and Enology, University of California, One Shields Ave., Davis, California 95616, United States
| | - Florian Grosnickel
- Université Bourgogne Franche-Comté, AgroSup Dijon, F-21000 Dijon, France
| | - James A Kennedy
- Functional Phenolics LLC, PO Box 1443, Corvallis, Oregon 97339, United States
| | - Andrew L Waterhouse
- Department of Viticulture and Enology, University of California, One Shields Ave., Davis, California 95616, United States
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16
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Garrido-Bañuelos G, Buica A, du Toit W. Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review. Crit Rev Food Sci Nutr 2021; 62:7743-7759. [PMID: 33951953 DOI: 10.1080/10408398.2021.1918056] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Numerous research studies have evaluated factors influencing the nature and levels of phenolics and polysaccharides in food matrices. However, in grape and wines most of these works have approach these classes of compounds individually. In recent years, the number of publications interconnecting classes have increased dramatically. The present review relates the last decade's findings on the relationship between phenolics and polysaccharides from grapes, throughout the entire winemaking process up to evaluating the impact of their relationship on the red wine sensory perception. The combination and interconnection of the most recent research studies, from single interactions in model wines to the investigation of the formation of complex macromolecules, brings the perfect story line to relate the relationship between phenolics and polysaccharides from the vineyard to the glass. Grape pectin is highly reactive toward grape and grape derived phenolics. Differences between grape cultivars or changes during grape ripeness will affect the extractability of these compounds into the wines. Therefore, the nature of the grape components will be crucial to understand the subsequent reactions occurring between phenolics and polysaccharide of the corresponding wines. It has been demonstrated that they can form very complex macromolecules which affect wine color, stability and sensory properties.
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Affiliation(s)
- Gonzalo Garrido-Bañuelos
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa.,Product Design - Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden
| | - Astrid Buica
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa
| | - Wessel du Toit
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa
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Paladines-Quezada DF, Fernández-Fernández JI, Moreno-Olivares JD, Bleda-Sánchez JA, Gómez-Martínez JC, Martínez-Jiménez JA, Gil-Muñoz R. Application of Elicitors in Two Ripening Periods of Vitis vinifera L. cv Monastrell: Influence on Anthocyanin Concentration of Grapes and Wines. Molecules 2021; 26:molecules26061689. [PMID: 33802929 PMCID: PMC8002746 DOI: 10.3390/molecules26061689] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 03/12/2021] [Accepted: 03/12/2021] [Indexed: 11/17/2022] Open
Abstract
In recent years, it has been demonstrated that the application of elicitors such as methyl-jasmonate (MeJ) and benzothiadiazole (BTH) to wine grapes can increase their phenolic and aromatic compounds if they are treated at the beginning of ripening (veraison). However, the veraison period is short, and it is not always possible to apply the treatments in a few days. Therefore, it would be of great interest to optimize the moment of elicitor application or extend the treatment period. The aim of this paper was to analyze during two consecutive years (2016–2017) the foliar application of MeJ, BTH, and a combination of both, during two different ripening periods of Monastrell grapes (veraison and mid-ripening), and determine the more appropriate moment to increase the concentration of anthocyanins. To carry out this aim, analysis of anthocyanins by HPLC in grapes and wines was mainly performed. The most suitable period for the application of MeJ, BTH, and MeJ + BTH was at mid-ripening, since the grapes showed a greater accumulation of anthocyanins at harvest. However, the MeJ + BTH treatment applied during veraison also obtained similar results, which would allow extending the application period if necessary. However, the increase in the anthocyanin content of grapes was not reflected in all the wines, which may have been due to reinforcement of the skin cell wall as a result of the application of elicitors. Further analysis is needed to improve the maceration process of the Monastrell grapes and the extraction of the anthocyanins that were increased by the treatments applied in the vineyard.
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18
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Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins. Foods 2020; 9:foods9121747. [PMID: 33256051 PMCID: PMC7760736 DOI: 10.3390/foods9121747] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 11/20/2020] [Accepted: 11/23/2020] [Indexed: 12/01/2022] Open
Abstract
In winemaking, oenological tannins are used to preserve wine colour by enhancing the antioxidant activity, taking part in copigmentation, and forming polymeric pigments with anthocyanins. As a novel processing aid, in this study, a biosurfactant extract was evaluated as a solubilizing and stabilizing agent of anthocyanins in red wine. The biosurfactant extract under evaluation was obtained from a fermented residual stream of the corn milling industry named corn steep liquor (CSL). Two red winegrape varieties (Vitis vinifera L. cv. Aglianico and Cabernet sauvignon) were studied for anthocyanin content and profile, and colour traits, during simulated skin maceration for 7 days at 25 °C, as well as polymerization and copigmentation at the end of maceration. A model wine solution was used as a control, which was added either with the CSL biosurfactant or with four different oenological tannins (from grape skin, grape seed, quebracho, and acacia). The results showed that CSL biosurfactant addition improved the colour properties of skin extracts by the formation of more stable compounds mainly through copigmentation interactions. These preliminary results highlighted that the effectiveness of CSL biosurfactant is variety-dependent; however, there is no significant protection of individual anthocyanin compounds as observed for delphinidin and petunidin forms using quebracho tannin.
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Beaver JW, Miller KV, Medina-Plaza C, Dokoozlian N, Ponangi R, Blair T, Block D, Oberholster A. The Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Cell Wall Material in the Presence of Anthocyanins. Molecules 2020; 25:molecules25184139. [PMID: 32927698 PMCID: PMC7570689 DOI: 10.3390/molecules25184139] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 08/30/2020] [Accepted: 09/07/2020] [Indexed: 11/26/2022] Open
Abstract
The quantitative and qualitative impacts of anthocyanins on proanthocyanidin adsorption to grape-derived cell wall material were investigated in fifteen unique systems of varying temperatures, ethanol concentrations, and proanthocyanidin concentrations. Proanthocyanidin solutions were exposed to cell wall material and monitored for changes in concentration over 24 h. Increases in both temperature and ethanol resulted in a larger retention of proanthocyanidins in solution and typically faster adsorption kinetics. Analysis of the solution after exposure to cell wall revealed a significant reduction in the molecular weight of proanthocyanidins present in solution, suggesting that anthocyanins do not alter a previously described mechanism of preferentially binding large molecular weight molecules. Additionally, a reduction in polymeric pigment abundance was noted in most conditions, suggesting rapid formation of polymeric pigment in the model solution and preferential adsorption of the polymeric pigment to cell wall material. Compared to a previous study of proanthocyanidin adsorption in the absence of anthocyanins, a significantly larger percentage of proanthocyanidin material was lost via adsorption—up to 70% of available material. In a winemaking context, this may suggest a preferential loss of polymeric pigment via adsorption to cap cell wall material compared to non-pigmented proanthocyanidins and free anthocyanins.
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Affiliation(s)
- Jordan W. Beaver
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA; (K.V.M.); (C.M.-P.); (D.B.)
- Department of Chemistry and Biochemistry, University of Texas at Tyler, 3900 University Blvd, Tyler, TX 75707, USA
- Correspondence: (J.W.B.); (A.O.); Tel.: +1-(903)566-6276 (J.W.B.); +1-(530)754-4866 (A.O.)
| | - Konrad V. Miller
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA; (K.V.M.); (C.M.-P.); (D.B.)
| | - Cristina Medina-Plaza
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA; (K.V.M.); (C.M.-P.); (D.B.)
| | - Nick Dokoozlian
- E&J Gallo Winery, 600 Yosemite Blvd, Modesto, CA 95354, USA; (N.D.); (R.P.); (T.B.)
| | - Ravi Ponangi
- E&J Gallo Winery, 600 Yosemite Blvd, Modesto, CA 95354, USA; (N.D.); (R.P.); (T.B.)
| | - Thomas Blair
- E&J Gallo Winery, 600 Yosemite Blvd, Modesto, CA 95354, USA; (N.D.); (R.P.); (T.B.)
| | - David Block
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA; (K.V.M.); (C.M.-P.); (D.B.)
| | - Anita Oberholster
- Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA; (K.V.M.); (C.M.-P.); (D.B.)
- Correspondence: (J.W.B.); (A.O.); Tel.: +1-(903)566-6276 (J.W.B.); +1-(530)754-4866 (A.O.)
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20
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Osete-Alcaraz A, Bautista-Ortín AB, Gómez-Plaza E. The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines. Biomolecules 2019; 10:biom10010036. [PMID: 31881777 PMCID: PMC7023468 DOI: 10.3390/biom10010036] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Revised: 12/21/2019] [Accepted: 12/23/2019] [Indexed: 01/29/2023] Open
Abstract
The interactions between tannins and soluble and insoluble cell wall components are, in part, responsible for the low quantities of tannins found in wines compared with the quantities in grapes. The use of polysaccharides to compete with cell wall components could be an interesting approach for improving the chromatic and sensory characteristics of wines. The effect of two commercial polysaccharides, pectin and mannan, on limiting tannin-cell wall interactions was studied in a model solution, measuring the concentration of tannins and polysaccharides remaining in solution after the different interactions by chromatography. The treatment was also tested in a small-scale vinification. Soluble polysaccharides were added to the must and the wines were evaluated at the end of alcoholic fermentation and after six months in the bottle. In the model solution, the commercial polysaccharides formed soluble complexes with the tannins and limited the interactions with cell wall components, with some differences between skin and seed tannins. In the case of the wines, the treatments resulted in wines with a higher color intensity and phenolic content. Sensory analysis resulted in higher scores for the wines with added polysaccharides, since the complexation of tannins with the polysaccharides increased the roundness and body of the resulting wines.
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21
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Osete-Alcaraz A, Gómez-Plaza E, Martínez-Pérez P, Weiller F, Schückel J, Willats WGT, Moore JP, Ros-García JM, Bautista-Ortín AB. The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix. Food Res Int 2019; 129:108889. [PMID: 32036932 DOI: 10.1016/j.foodres.2019.108889] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 09/28/2019] [Accepted: 12/12/2019] [Indexed: 11/16/2022]
Abstract
Tannins are present in grape skins and seeds from where they are transferred into the must-wine matrix during the maceration stages of winemaking. However, tannin transfer is often incomplete. This could be due, among other reasons, to tannins becoming bound to grape cell wall polysaccharides, including soluble polymers, which are released during vinification and are present in high concentrations in the must/wine. The use of cell wall deconstructing enzymes offers the possibility of reducing these interactions, releasing more tannins into the final wine. The main aim of this study was to evaluate the optimal addition (individually, in combination or sequentially) of hydrolytic enzymes that would prevent tight polysaccharide-tannin associations. The use of comprehensive microarray polymer profiling (CoMPP) methodology provided key insights into how the enzyme treatments impacted the grape cell wall matrix and tannin binding. The results demonstrated that polygalacturonase + pectin-lyase promoted the highest release of tannins into solution.
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Affiliation(s)
- Andrea Osete-Alcaraz
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
| | - Pilar Martínez-Pérez
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Florent Weiller
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland, 7602, South Africa
| | - Julia Schückel
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark; Glycospot, Thorvaldsensvej 40, B102, DK-1871 Frederiksberg C, Denmark(1)
| | - William G T Willats
- School of Agriculture, Food and Rural Development, Newcastle University, Newcastle-upon-Tyne, United Kingdom; Glycospot, Thorvaldsensvej 40, B102, DK-1871 Frederiksberg C, Denmark(1)
| | - John P Moore
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland, 7602, South Africa
| | - José M Ros-García
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Ana B Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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22
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Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions. Molecules 2019; 24:molecules24183350. [PMID: 31540067 PMCID: PMC6767090 DOI: 10.3390/molecules24183350] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/06/2019] [Accepted: 09/10/2019] [Indexed: 11/16/2022] Open
Abstract
The effects of temperature and ethanol concentration on the kinetics of anthocyanin adsorption and desorption interactions with five cell wall materials (CWM) of different composition were investigated. Using temperatures of 15 °C and 30 °C and model wine with ethanol concentrations of 0% and 15% (v/v) over 120 min, the adsorption and desorption rates of five anthocyanin-glucosides were recorded in triplicate. Small-scale experiments were conducted using a benchtop incubator to mimic a single berry fermentation. Results indicate that more than 90% of the adsorption occurs within the first 60 min of the addition of anthocyanins to CWM. However, desorption appears to occur much faster, with maximum desorption being reached after 30 min. The extent of both adsorption and desorption was clearly dependent not only on temperature and ethanol concentration but also on the CWM composition.
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23
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Nicolle P, Marcotte C, Angers P, Pedneault K. Pomace limits tannin retention in Frontenac wines. Food Chem 2018; 277:438-447. [PMID: 30502168 DOI: 10.1016/j.foodchem.2018.10.116] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 10/23/2018] [Accepted: 10/23/2018] [Indexed: 10/28/2022]
Abstract
The impact of different factors (must protein treatment: bentonite and heat; pomace: fermented with and without; tannin addition: 0-9 g/L; and time of maceration: 0-11 days) on tannin, pigment, and protein extraction/retention in Frontenac wines was investigated. Wine tannin concentration and composition were determined by HPLC-fluorescence. Protein and pigment parameters were analysed by BCA assay and Boulton's method, respectively, using UV-spectrophotometry. Results: Bentonite and heat significantly reduced wine protein concentration at the end of alcoholic fermentation but heat was less efficient than bentonite (1.8-5.0 times less). Removing wine proteins did not improve tannin retention in wines (p > 0.1032) but fermenting without pomace significantly improved their retention (up to 2.4 times), especially that of polymeric flavan-3-ols (up to 27.8%). An addition of 3 g/L of enological tannins in wines, fermented with or without pomace, was necessary to increase wine tannin concentration significantly.
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Affiliation(s)
- Paméla Nicolle
- Centre de Développement Bioalimentaire du Québec, La Pocatière, QC G0R 1Z0, Canada; Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada.
| | - Charlène Marcotte
- Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada.
| | - Paul Angers
- Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada.
| | - Karine Pedneault
- Centre de Développement Bioalimentaire du Québec, La Pocatière, QC G0R 1Z0, Canada; Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada; Department of Science, Université Sainte-Anne, 1695 Rd 1, Church Point, NS B0W 1M0, Canada.
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24
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Jiménez-Martínez MD, Bautista-Ortín AB, Gil-Muñoz R, Gómez-Plaza E. Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition. Food Chem 2018; 271:570-576. [PMID: 30236717 DOI: 10.1016/j.foodchem.2018.08.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 05/22/2018] [Accepted: 08/03/2018] [Indexed: 11/30/2022]
Abstract
Fining, which involves the addition of adsorptive material in order to reduce or eliminate certain unwanted components, is a common winemaking practice. Fining agents affect the wine phenolic compounds, some of which may be reduced. When this reduction is experimented by the tannins, a positive effect may result by decreasing astringency in the wine, although a decrease in the wine color may also take place when the anthocyanins are involved, affecting its quality. Recently, grape cell wall material has been tested as a potential fining agent in wines, since it shows a high affinity for tannins so that its use could reduce wine astringency. In this work, the use of purified grape pomace as fining agent is proposed and the effect of different doses and contact times on wine chromatic characteristics was investigated as well as how differences in the composition of the purified pomace could alter the phenolic composition of a red wine. The results showed that a Monastrell purified grape pomace dose of 6 mg/ml and a contact time of 5 days could be suitable for decreasing the wine tannin content without producing great changes in the wine chromatic characteristics. When comparing the effect of purified pomaces from four grape varieties, some differences in their capacity to interact with the wine tannins and anthocyanins were found, however, the results confirm that the purified grape pomace, a byproduct of the enology industry could be a new interesting fining material.
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Affiliation(s)
- M Dolores Jiménez-Martínez
- Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - A Belén Bautista-Ortín
- Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Rocío Gil-Muñoz
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, Jumilla, Murcia, Spain
| | - Encarna Gómez-Plaza
- Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
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25
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Jiménez‐Martínez MD, Bautista‐Ortín AB, Gil‐Muñoz R, Gómez‐Plaza E. Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13881] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- María Dolores Jiménez‐Martínez
- Food Science and Technology Department Faculty of Veterinary Science University of Murcia Campus de Espinardo 30071 Murcia Spain
| | - Ana Belen Bautista‐Ortín
- Food Science and Technology Department Faculty of Veterinary Science University of Murcia Campus de Espinardo 30071 Murcia Spain
| | - Rocio Gil‐Muñoz
- Instituto Murciano de Desarrollo Agrario y Alimentario Estación Enológica de Jumilla, Avda Ntra Sra de la Asunción n°24 30520 Jumilla Murcia
| | - Encarna Gómez‐Plaza
- Food Science and Technology Department Faculty of Veterinary Science University of Murcia Campus de Espinardo 30071 Murcia Spain
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26
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Jiménez-Martínez MD, Gil-Muñoz R, Gómez-Plaza E, Bautista-Ortín AB. Performance of purified grape pomace as a fining agent to reduce the levels of some contaminants from wine. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1061-1070. [PMID: 29601267 DOI: 10.1080/19440049.2018.1459050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
The quality of red wine depends on the absence of compounds which may affect its safety and/or stability such as ochratoxin A, biogenic amines and some metals and trace compounds. The presence of ochratoxin A in musts and wines is due to fungal contamination of the grapes and has been classified as a possible human carcinogen. Biogenic amines are formed by the microbiological decarboxylation of the corresponding amino acid precursors during the fermentation or ageing and storage, and, at high concentrations, they may induce adverse reactions in sensitive people. Trace elements may have both a nutritional and a toxic effect on health, but also can cause turbidity and stability problems. Their presence is affected mainly by natural factors such as soil mineral content and direct contact with tank surfaces and metallic tubing during winemaking. One of the best options to remove these compounds when present in excess in wine is fining. However, some fining agents commonly used may themselves present problems related with their allergenic properties or with their propensity to increase the protein content, which can cause turbidity problems. In an attempt to avoid such these problems, purified grape pomace was tested as a fining alternative since it has been seen to have a high capacity to reduce the astringency, turbidity and also the ochratoxin A content. The main aim of this work, therefore, was to study if this material can limit the presence of ochratoxin A, biogenic amines and metals and some trace elements in a Monastrell red wine, thus increasing the value and safety of this product.
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Affiliation(s)
| | - Rocío Gil-Muñoz
- b Viticulture Department Viticulture Department , Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario , Murcia , Spain
| | - Encarna Gómez-Plaza
- a Food Science and Technology Department. Faculty of Veterinary Science , University of Murcia , Murcia , Spain
| | - Ana Belén Bautista-Ortín
- a Food Science and Technology Department. Faculty of Veterinary Science , University of Murcia , Murcia , Spain
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27
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Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines. J FOOD QUALITY 2018. [DOI: 10.1155/2018/6408734] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. The affinity of those fibers for grape proanthocyanidins (also known as condensed tannins) seems to depend on the initial phenolic composition of the wines to be fined and on the applied dose of fibers. In the present work, “Cabernet Sauvignon” grapes were harvested at three different maturity levels and used for making red wine. The pomaces of the three vinifications were used to obtain the cell wall fibers. Each wine was treated with the three purified fibers at two different doses (0.2 g/L and 2.5 g/L) under winery-like conditions in order to check the potential of fibers as fining agents. Color and phenolic composition of the treated wines were determined immediately after the treatments and after four and nine months of wine bottle ageing. The effectiveness of the fining strongly depends on the initial wine matrix. Wines treated at high doses had lower color density and higher hue than control untreated wines. Small differences were observed in the phenolic content of the treated wines. Those differences were dose dependent and almost disappeared after several months of ageing. The maturity of the grapes from which the fibers came had no influence on the effectiveness of the fining. Additionally, there was no evidence of polysaccharide release from the fibers to the wine.
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28
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Pecenková T, Markovic V, Sabol P, Kulich I, Žárský V. Exocyst and autophagy-related membrane trafficking in plants. JOURNAL OF EXPERIMENTAL BOTANY 2017; 69:47-57. [PMID: 29069430 DOI: 10.1093/jxb/erx363] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Endomembrane traffic in eukaryotic cells functions partially as a means of communication; delivery of membrane in one direction has to be balanced with a reduction at the other end. This effect is typically the case during the defence against pathogens. To combat pathogens, cellular growth and differentiation are suppressed, while endomembrane traffic is poised towards limiting the pathogen attack. The octameric exocyst vesicle-tethering complex was originally discovered as a factor facilitating vesicle-targeting and vesicle-plasma membrane (PM) fusion during exocytosis prior to and possibly during SNARE complex formation. Interestingly, it was recently implicated both in animals and plants in autophagy membrane traffic. In animal cells, the exocyst is integrated into the mTOR-regulated energy metabolism stress/starvation pathway, participating in the formation and especially initiation of an autophagosome. In plants, the first functional link was to autophagy-related anthocyanin import to the vacuole and to starvation. In this concise review, we summarize the current knowledge of exocyst functions in autophagy and defence in plants that might involve unconventional secretion and compare it with animal conditions. Formation of different exocyst complexes during undisturbed cell growth, as opposed to periods of cellular stress reactions involving autophagy, might contribute to the coordination of endomembrane trafficking pathways.
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Affiliation(s)
- Tamara Pecenková
- Laboratory of Cell Biology, Institute of Experimental Botany, Academy of Sciences of the Czech Republic, Czech Republic
- Laboratory of Cell Morphogenesis, Department of Experimental Plant Biology, Charles University in Prague, Faculty of Science, Czech Republic
| | - Vedrana Markovic
- Laboratory of Cell Biology, Institute of Experimental Botany, Academy of Sciences of the Czech Republic, Czech Republic
- Laboratory of Cell Morphogenesis, Department of Experimental Plant Biology, Charles University in Prague, Faculty of Science, Czech Republic
| | - Peter Sabol
- Laboratory of Cell Morphogenesis, Department of Experimental Plant Biology, Charles University in Prague, Faculty of Science, Czech Republic
| | - Ivan Kulich
- Laboratory of Cell Morphogenesis, Department of Experimental Plant Biology, Charles University in Prague, Faculty of Science, Czech Republic
| | - Viktor Žárský
- Laboratory of Cell Biology, Institute of Experimental Botany, Academy of Sciences of the Czech Republic, Czech Republic
- Laboratory of Cell Morphogenesis, Department of Experimental Plant Biology, Charles University in Prague, Faculty of Science, Czech Republic
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29
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Setford PC, Jeffery DW, Grbin PR, Muhlack RA. Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.09.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Abstract
In plant-based food systems such as fruits, vegetables, and cereals, cell wall polysaccharides and polyphenols co-exist and commonly interact during processing and digestion. The noncovalent interactions between cell wall polysaccharides and polyphenols may greatly influence the physicochemical and nutritional properties of foods. The affinity of cell wall polysaccharides with polyphenols depends on both endogenous and exogenous factors. The endogenous factors include the structures, compositions, and concentrations of both polysaccharides and polyphenols, and the exogenous factors are the environmental conditions such as pH, temperature, ionic strength, and the presence of other components (e.g., protein). Diverse methods used to directly characterize the interactions include NMR spectroscopy, size-exclusion chromatography, confocal microscopy, isothermal titration calorimetry, molecular dynamics simulation, and so on. The un-bound polyphenols are quantified by liquid chromatography or spectrophotometry after dialysis or centrifugation. The adsorption of polyphenols by polysaccharides is mostly driven by hydrophobic interactions and hydrogen bonding, and can be described by various isothermal models such as Langmuir and Freundlich equations. Quality attributes of various food and beverage products (e.g., wine) can be significantly affected by polysaccharide-polyphenol interactions. Nutritionally, the interactions play an important role in the digestive tract of humans for the metabolism of both polyphenols and polysaccharides.
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Affiliation(s)
- Fan Zhu
- a School of Chemical Sciences , University of Auckland , Auckland , New Zealand
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31
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Fining of Red Wines with Pomace Cell Wall Material: Effect on Wine Phenolic Composition. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1922-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Apolinar-Valiente R, Romero-Cascales I, Gómez-Plaza E, Ros-García JM. Degradation of Monastrell grape skins: effect of individual enzymatic activities and their synergic combination. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2900-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Bautista-Ortín AB, Jiménez-Martínez MD, Jurado R, Iniesta JA, Terrades S, Andrés A, Gómez-Plaza E. Application of high-power ultrasounds during red wine vinification. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13411] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ana Belén Bautista-Ortín
- Food Science and Technology Department, Faculty of Veterinary Science; University of Murcia; Campus de Espinardo Murcia 30071 Spain
| | - María Dolores Jiménez-Martínez
- Food Science and Technology Department, Faculty of Veterinary Science; University of Murcia; Campus de Espinardo Murcia 30071 Spain
| | - Ricardo Jurado
- Agrovin S.A.; Avenida de los Vinos s/n 13600 Alcazar de San Juan Ciudad Real Spain
| | - Juan Alberto Iniesta
- Agrovin S.A.; Avenida de los Vinos s/n 13600 Alcazar de San Juan Ciudad Real Spain
| | - Salvador Terrades
- Institute of Food Engineering for Development; Polytechnical University of Valencia; Camino de Vera, s/n Valencia 46022 Spain
| | - Ana Andrés
- Institute of Food Engineering for Development; Polytechnical University of Valencia; Camino de Vera, s/n Valencia 46022 Spain
| | - Encarna Gómez-Plaza
- Food Science and Technology Department, Faculty of Veterinary Science; University of Murcia; Campus de Espinardo Murcia 30071 Spain
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34
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Springer LF, Chen LA, Stahlecker AC, Cousins P, Sacks GL. Relationship of Soluble Grape-Derived Proteins to Condensed Tannin Extractability during Red Wine Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8191-8199. [PMID: 27696840 DOI: 10.1021/acs.jafc.6b02891] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In red winemaking, the extractability of condensed tannins (CT) can vary considerably even under identical fermentation conditions, and several explanations for this phenomenon have been proposed. Recent work has demonstrated that grape pathogenesis-related proteins (PRPs) may limit retention of CT added to finished wines, but their relevance to CT extractability has not been evaluated. In this work, Vitis vinifera and interspecific hybrids (Vitis ssp.) from both hot and cool climates were vinified under small-scale, controlled conditions. The final CT concentration in wine was well modeled from initial grape tannin and juice protein concentrations using the Freundlich equation (r2= 0.686). In follow-up experiments, separation and pretreatment of juice by bentonite, heating, freezing, or exogenous tannin addition reduced protein concentrations in juices from two grape varieties. The bentonite treatment also led to greater wine CT for one of the varieties, indicating that prefermentation removal of grape protein may be a viable approach to increasing wine CT.
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Affiliation(s)
- Lindsay F Springer
- Department of Food Science, Stocking Hall, Cornell University , Ithaca, New York 14853, United States
| | - Lei-An Chen
- Department of Food Science, Stocking Hall, Cornell University , Ithaca, New York 14853, United States
| | - Avery C Stahlecker
- Department of Food Science, Stocking Hall, Cornell University , Ithaca, New York 14853, United States
| | - Peter Cousins
- E & J Gallo Winery, Modesto, California 95354, United States
| | - Gavin L Sacks
- Department of Food Science, Stocking Hall, Cornell University , Ithaca, New York 14853, United States
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