1
|
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.
Collapse
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
| |
Collapse
|
2
|
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.
Collapse
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
| | | |
Collapse
|
3
|
Yan S, Regenstein JM, Qi B, Li Y. Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 38108638 DOI: 10.1080/10408398.2023.2293253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Natural polymers, such as polysaccharides and proteins, have been used to prepare several delivery systems owing to their abundance, bioactivity, and biodegradability. They are usually modified or combined with small molecules to form the delivery systems needed to meet different needs in food systems. This paper reviews the interactions of proteins, polysaccharides, and polyphenols in the bulk phase and discusses the design strategies, coupling techniques, and their applications as conjugates in emulsion delivery systems, including traditional, Pickering, multilayer, and high internal-phase emulsions. Furthermore, it explores the prospects of the application of conjugates in food preservation, food development, and nanocarrier development. Currently, there are seven methods for composite delivery systems including the Maillard reaction, carbodiimide cross-linking, alkali treatment, enzymatic cross-linking, free radical induction, genipin cross-linking, and Schiff base chemical cross-linking to prepare binary and ternary conjugates of proteins, polysaccharides, and polyphenols. To design an effective target complex and its delivery system, it is helpful to understand the physicochemical properties of these biomolecules and their interactions in the bulk phase. This review summarizes the knowledge on the interaction of biological complexes in the bulk phase, preparation methods, and the preparation of stable emulsion delivery system.
Collapse
Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, China
| | | | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| |
Collapse
|
4
|
Zhao Q, Du G, Zhao P, Guo A, Cao X, Cheng C, Liu H, Wang F, Zhao Y, Liu Y, Wang X. Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines. Food Chem 2023; 414:135673. [PMID: 36821921 DOI: 10.1016/j.foodchem.2023.135673] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 01/31/2023] [Accepted: 02/09/2023] [Indexed: 02/19/2023]
Abstract
Contribution of various phenols on wine astringency profiles was far from clear explanations. To effectively describe wine astringency profiles and determined the function of tannins/matrix (pH and ethanol), multiple chemical analyses combined RATA (Rate-all-that-apply) sensory method were applied in Cabernet Sauvignon and model wines. Results showed that polymeric flavanols determined the bulk of wine astringency intensity, oligomeric tannins enriched the smoothness and periodontium astringency, and monomeric phenol enhanced overall astringency intensity through synergistic effect. Astringency balance was effectively quantification, and its potential correlation relationship with epicatechin extension subunit (0.83) and fluorescence peak shift (0.75) cannot be ignored. The astringency profiles of condensed tannins with anthocyanins were enhanced. Low-pH (from 3.8 to 3.0) enhanced astringency by increasing the tannins affinity to proteins, while ethanol (from 10.0 % ∼ 15.0 %) decreased the hydrophobicity bond between tannins-protein interaction. This paper provided new insights to explain wine astringency profiles and a reference for astringency modification during winemaking.
Collapse
Affiliation(s)
- Qinghao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Guorong Du
- School of Biological and Environmental Engineering, Xi'an University, Xi'an 710065, PR China
| | - Pengtao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China; Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710119, PR China; National Research & Development Center of Apple Processing Technology, Xi'an 710119, PR China.
| | - Anque Guo
- College of Enology, Northwest A&F University, Yangling 712100, PR China
| | - Xiaomeng Cao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Chenyaqiong Cheng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Hui Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Fei Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Yuefan Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Yan Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Xiaoyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China; Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710119, PR China; National Research & Development Center of Apple Processing Technology, Xi'an 710119, PR China.
| |
Collapse
|
5
|
Xu H, Fei Q, Manickam S, Li D, Xiao H, Han Y, Show PL, Zhang G, Tao Y. Mechanistic study of the solid-liquid extraction of phenolics from walnut pellicle fibers enhanced by ultrasound, microwave and mechanical agitation forces. CHEMOSPHERE 2022; 309:136451. [PMID: 36155014 DOI: 10.1016/j.chemosphere.2022.136451] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 08/21/2022] [Accepted: 09/11/2022] [Indexed: 06/16/2023]
Abstract
The molecular diffusion of phenolics inside walnut pellicle fiber particles under solid-liquid extraction enhanced by ultrasound (US), orbital agitation (OA), impeller agitation (IA), and the combined microwave and impeller agitation (MW-IA) were explored. Numerical modeling considering the temperature-dependent diffusivity revealed that the internal diffusivity of phenolics was the highest under MW-IA and the lowest under OA. At 35 °C, IA (126.246 mg/g, t = 10 min) was more effective to strengthen the phenolic diffusivity than the US-39W (95.538 mg/g, t = 10 min). Due to the simultaneous enhancement of internal diffusivity and external dissolution, the MW-IA extraction reached equilibrium within 16 min, reaching the highest yield among all the treatments (176.944 mg/g). The extraction was then divided into the increasing and falling driving force periods. The comparison of phenolic diffusivity among MW-IA and IA roughly indicated that the proportion of non-thermal effect of microwave at 315 W was 889% higher than 189 W at the extraction equilibrium. Moreover, some soluble polyphenols, i.e. quercitrin and syringic acid, could be adsorbed by the cell wall after equilibrium. The correlations between any two soluble phenolics varied with the phenolic type, deducing that soluble phenolics may interact with each other either positively or negatively. Besides, the mining of phenolic data also indicated that intensive impeller agitation is a good substitution for ultrasonication to extract phenolics effectively.
Collapse
Affiliation(s)
- Hebin Xu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Qianwen Fei
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, BE1410, Brunei Darussalam
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Hongmei Xiao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih, 43500, Selangor Darul Ehsan, Malaysia
| | - Guohua Zhang
- Wukangxuan Agriculture and Forestry Development Limited Company, Jining, Shandong, China
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China.
| |
Collapse
|
6
|
Li X, Li W, Chen F, Xiao J, Liao X, Hu X, Ji J, Ma L. Guideline for measurement of condensed tannin. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Xiaohui Li
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education China Agricultural University Beijing China
- Xinghua Industrial Research Centre for Food Science and Human Health China Agricultural University Xinghua China
| | - Wei Li
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education China Agricultural University Beijing China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education China Agricultural University Beijing China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Department of Analytical Chemistry and Food Science University of Vigo—Ourense Campus Ourense Spain
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education China Agricultural University Beijing China
| | - XiaoSong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education China Agricultural University Beijing China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education China Agricultural University Beijing China
- Xinghua Industrial Research Centre for Food Science and Human Health China Agricultural University Xinghua China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education China Agricultural University Beijing China
- Xinghua Industrial Research Centre for Food Science and Human Health China Agricultural University Xinghua China
| |
Collapse
|
7
|
Wang Z, Yang J, Ren Y, Yuan C, Wang Z. The effects of the grape varieties and the wine aging periods on the tannin profiles and the astringency perceptions of wines. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01355-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
8
|
Pavez C, González-Muñoz B, O'Brien JA, Laurie VF, Osorio F, Núñez E, Vega RE, Bordeu E, Brossard N. Red wine astringency: Correlations between chemical and sensory features. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112656] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
9
|
Bueno-Aventín E, Escudero A, Fernández-Zurbano P, Ferreira V. Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15290-15300. [PMID: 34894689 PMCID: PMC8704169 DOI: 10.1021/acs.jafc.1c05880] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 12/02/2021] [Accepted: 12/02/2021] [Indexed: 05/25/2023]
Abstract
Polyphenolic fractions from Garnacha, Tempranillo, and Moristel grapes were reconstituted to form model wines of identical pH, ethanol, amino acid, metal, and varietal polyfunctional mercaptan (PFM) contents. Models were subjected to a forced oxidation procedure at 35 °C and to an equivalent treatment under strict anoxia. Polyphenolic profiles significantly determined oxygen consumption rates (5.6-13.6 mg L-1 day-1), Strecker aldehyde (SA) accumulation (ratios max/min around 2.5), and levels of PFMs remaining (ratio max/min between 1.93 and 4.53). By contrast, acetaldehyde accumulated in small amounts and homogeneously (11-15 mg L-1). Tempranillo samples, with highest delphinidin and prodelphinidins and smallest catechin, consume O2 faster but accumulate less SA and retain smallest amounts of PFMs under anoxic conditions. Overall, SA accumulation may be related to polyphenols, producing stable quinones. The ability to protect PFMs as disulfides may be negatively related to the increase in tannin activity, while pigmented tannins could be related to 4-methyl-4-mercaptopentanone decrease.
Collapse
Affiliation(s)
- Elena Bueno-Aventín
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
| | - Ana Escudero
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
| | - Purificación Fernández-Zurbano
- Instituto
de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno
de La Rioja). Finca La
Grajera, Logroño, La Rioja E-26007, Spain
| | - Vicente Ferreira
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
| |
Collapse
|
10
|
Dridi W, Bordenave N. Influence of polysaccharide concentration on polyphenol-polysaccharide interactions. Carbohydr Polym 2021; 274:118670. [PMID: 34702486 DOI: 10.1016/j.carbpol.2021.118670] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/30/2021] [Accepted: 09/11/2021] [Indexed: 01/21/2023]
Abstract
Non-covalent interactions between polysaccharides and phenolics affect the physical properties of polysaccharide solutions. These interactions may in turn be influenced by polysaccharide-polysaccharide interactions. To test this hypothesis, we studied the influence of polysaccharide concentration (with guar, β-glucans, and xanthan) on the variations of rheological and water-binding properties upon addition of phenolics compounds (vanillin, caffeic acid, gallic acid, and epigallocatechin gallate). Addition of phenolics led to increased flow behavior index and decreased flow consistency index, with maximum effects at polysaccharide concentrations ranging between 0.6 × C* and 1.4 × C*, where C* is the critical overlap concentration of each polysaccharide. Water mobility was generally not significantly influenced by the addition of phenolics. The results showed that the ability of phenolic compounds to induce aggregation of polysaccharides in solution was strongly influenced by polysaccharide concentration around C* and therefore by polysaccharide-polysaccharide interactions.
Collapse
Affiliation(s)
- Wafa Dridi
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada
| | - Nicolas Bordenave
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada; School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Canada.
| |
Collapse
|
11
|
Sánchez-Velázquez OA, Cuevas-Rodríguez EO, Reyes-Moreno C, Ríos-Iribe ÉY, Hernández-Álvarez AJ, León-López L, Milán-Carrillo J. Profiling modifications in physicochemical, chemical and antioxidant properties of wild blackberry ( Rubus sp.) during fermentation with EC 1118 yeast. Journal of Food Science and Technology 2021; 58:4654-4665. [PMID: 34629530 DOI: 10.1007/s13197-020-04953-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/28/2020] [Accepted: 12/21/2020] [Indexed: 11/27/2022]
Abstract
Mexico is an extensively diverse country with a wide variety of wild species of blackberries (Rubus spp.), which are rich in bioactive compounds, however, these fruits are underutilized. Fermentation is a process that transforms the chemical compounds of fruits and increases nutraceutical properties. This study aimed to determine the physicochemical changes and the bioactive compounds profile that take place during the fermentation of wild blackberries using yeast EC 1118 and to evaluate its relationship with antioxidant activity (AOx). The results indicated that after 96 h of fermentation the content of carbohydrates (56%), total phenolic compounds (37%), and anthocyanins (22%), decreased, respectively. The physicochemical parameters showed statistic differences (p ≤ 0.05) at the endpoint of fermentation. The diversity of fatty acids was increased (55%), compared with unfermented blackberries. The modification of carbohydrates, anthocyanins, catechin, gallic and ellagic acid profiles were also monitored performing chromatographic techniques. The AOx, determined by ORAC and DPPH assays, showed the highest results for ORAC at 96 h increased a 140.2%, while DPPH values enhanced a 36.6% at 48 h of bioprocessing. Strong positive correlations were found between fermentation time and DPPH values (r = 0.8131), between ORAC and gallic acid content (r = 0.8688), and between anthocyanin content and pH (r = 0.9126). The fermentation of wild blackberries with EC 1118 yeast represents an alternative for development and formulation of potential ingredients for functional foods. Supplementary information The online version contains supplementary material available at (10.1007/s13197-020-04953-x).
Collapse
Affiliation(s)
- Oscar Abel Sánchez-Velázquez
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa Mexico
| | - Edith-Oliva Cuevas-Rodríguez
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa Mexico
- Posgrado en Ciencia Y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, , Sinaloa Mexico
| | - Cuauhtémoc Reyes-Moreno
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa Mexico
- Posgrado en Ciencia Y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, , Sinaloa Mexico
| | - Érika Yudit Ríos-Iribe
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa Mexico
| | | | - Liliana León-López
- Posgrado en Ciencia Y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, , Sinaloa Mexico
| | - Jorge Milán-Carrillo
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa Mexico
- Posgrado en Ciencia Y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, , Sinaloa Mexico
| |
Collapse
|
12
|
Araujo LD, Parr WV, Grose C, Hedderley D, Masters O, Kilmartin PA, Valentin D. In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation. Food Res Int 2021; 149:110665. [PMID: 34600667 DOI: 10.1016/j.foodres.2021.110665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 07/20/2021] [Accepted: 08/23/2021] [Indexed: 11/18/2022]
Abstract
We investigated perception of mouthfeel in Pinot noir wines and its physicochemical determinants. Seventeen wine professionals judged 18 Pinot noir wines via two tasting tasks, Descriptive Rating and Directed Sorting, the latter based on perception of in-mouth attributes. Selected chemical measures of the same 18 wines were determined. Sensory results demonstrated that mouthfeel attributes driving high quality were smoothness/silky/velvety, volume/fullness/roundness, overall body, and viscosity/mouth-coating, while the taste of bitterness and perceived tannin harshness drove low quality judgments. Perceived astringency and expressions of tannin (e.g., soft; harsh; fine) drove sorting behaviour of participants. Partial least squares regression (PLSR) was used to associate perceived in-mouth phenomena and chemical composition. The phenolic profile, in particular tannin concentration and structure, was the most important predictor of astringency and its sub-components. These results have important implications for wine producers aiming to enhance perceived quality in their Pinot noir wines.
Collapse
Affiliation(s)
| | - Wendy V Parr
- AGLS Faculty, Lincoln University, Christchurch, New Zealand.
| | - Claire Grose
- Institute of Plant and Food Research, Marlborough, New Zealand
| | - Duncan Hedderley
- Institute of Plant and Food Research, Palmerston North, New Zealand
| | - Oliver Masters
- Tripwire Wine Consulting Ltd. & Misha's Vineyard, Central Otago, New Zealand
| | - Paul A Kilmartin
- School of Chemical Sciences, The University of Auckland, New Zealand
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| |
Collapse
|
13
|
Watrelot AA. Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods. Molecules 2021; 26:molecules26164923. [PMID: 34443511 PMCID: PMC8400854 DOI: 10.3390/molecules26164923] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/04/2021] [Accepted: 08/10/2021] [Indexed: 12/15/2022] Open
Abstract
Tannin content in red wines is positively correlated with astringency perception and wine grade; however, tannin quantification is one of the main challenges. In this study, tannin content was quantified using three analytical methods in commercial red wines from Vitis vinifera and interspecific cold-hardy hybrids including Marquette, Frontenac, and Petite pearl cultivars. Protein (PP) and methylcellulose precipitation (MCP) methods were compared to a HPLC-DAD method, which is based on the interaction between tannins and a hydrophobic surface (RPC). Frontenac wines were the poorest in tannins and Cabernet sauvignon wines were the richest regardless of the method used. In cold-hardy red wines, the tannin content was higher in Marquette with high alcohol content, which suggested that the tannins were extracted from seeds rather than skins. The high limit of quantification of the PP method and the presence of anthocyanin di-glucosides in cold-hardy wines were parameters suggesting that protein and methylcellulose precipitation methods were neither suitable nor reliable for the quantification of tannins in cold-hardy red wines. The tannin content quantified by RPC was positively correlated to tannin quantified by MCP, suggesting that the RPC method would be relevant for the quantification of tannins in red wines.
Collapse
Affiliation(s)
- Aude A Watrelot
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA
| |
Collapse
|
14
|
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.
Collapse
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
| |
Collapse
|
15
|
Watrelot AA, Norton EL. Chemistry and Reactivity of Tannins in Vitis spp.: A Review. Molecules 2020; 25:molecules25092110. [PMID: 32365968 PMCID: PMC7248762 DOI: 10.3390/molecules25092110] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 04/27/2020] [Accepted: 04/29/2020] [Indexed: 11/24/2022] Open
Abstract
Tannins are a group of polyphenols found in fruits, leaves, trees, etc., well known in the leather industry and in apples, persimmons and grapes, because of their capacity to interact with other polyphenols or other components either from the food product or from saliva. Prior to being able to interact with other compounds, tannins have to be extracted from the food matrix, which depends on their chemistry, as well as the chemical structure of other components, such as cell wall material and proteins. Vitis vinifera grapes are commonly grown around the world and are used in winemaking, providing good quality wines with different levels of tannins responsible for the final wine’s astringency. Many studies have focused on tannins extractability and retention with cell wall material, and the reactivity of tannins with proteins in Vitis vinifera grapes and wine, but there are very few reports for other Vitis species. However, depending on the environmental characteristics of certain regions, Vitis hybrid grapes are grown and used to produce wines more and more. This review focuses on the comparison of the chemistry of tannins, and their reactivity with other macromolecules in Vitis species.
Collapse
Affiliation(s)
- Aude A. Watrelot
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA;
- Correspondence: ; Tel.: +1-515-294-0343
| | - Erin L. Norton
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA;
- Midwest Grape and Wine Industry Institute, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA
| |
Collapse
|
16
|
Processes and purposes of extraction of grape components during winemaking: current state and perspectives. Appl Microbiol Biotechnol 2020; 104:4737-4755. [DOI: 10.1007/s00253-020-10558-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 03/08/2020] [Accepted: 03/18/2020] [Indexed: 12/29/2022]
|
17
|
Ferrero-del-Teso S, Arias I, Escudero A, Ferreira V, Fernández-Zurbano P, Sáenz-Navajas MP. Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108848] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
18
|
Averilla JN, Oh J, Kim HJ, Kim JS, Kim JS. Potential health benefits of phenolic compounds in grape processing by-products. Food Sci Biotechnol 2019; 28:1607-1615. [PMID: 31807333 DOI: 10.1007/s10068-019-00628-2] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 05/03/2019] [Accepted: 05/17/2019] [Indexed: 12/12/2022] Open
Abstract
Prevention emerges as a powerful approach in minimizing the risk of deleterious lifestyle diseases because therapies do not necessarily guarantee a permanent cure. Accordingly, consumers' growing preference for natural and health-promoting dietary options that are rich in antioxidants has become widespread. Grape (Vitis vinifera) is an antioxidant-rich fruit extensively grown for fresh or processed consumption. The long-term consumption of its polyphenolic antioxidants may promote multiple health benefits. However, grape pomace (GP), consisting of peel, seed, stem, and pulp, is discarded during grape processing, including juice extraction and winemaking, despite its substantial antioxidant content. Polyphenolic extraction techniques have been widely explored to date, but the consolidation of reported physiological impacts of GP-derived polyphenolic constituents is limited. Thus, this review highlights current studies of the potential applications of GP extract in disease prevention and treatment, emphasizing the major influence of polyphenolic compositions and origins of different grape varieties.
Collapse
Affiliation(s)
- Janice N Averilla
- 1School of Food Science and Biotechnology (BK21 Plus), Kyungpook National University, Daegu, 41566 Republic of Korea
| | - Jisun Oh
- 1School of Food Science and Biotechnology (BK21 Plus), Kyungpook National University, Daegu, 41566 Republic of Korea
| | - Hyo Jung Kim
- 2National Development Institute of Korean Medicine, Gyeongbuk Gyeongsan, 38540 Republic of Korea
| | - Jae Sik Kim
- Kimjaesik Health Foods, Gyeongbuk Yeongcheon, 38912 Republic of Korea
| | - Jong-Sang Kim
- 1School of Food Science and Biotechnology (BK21 Plus), Kyungpook National University, Daegu, 41566 Republic of Korea
| |
Collapse
|
19
|
Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels. Food Chem 2019; 278:26-35. [DOI: 10.1016/j.foodchem.2018.10.136] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 09/26/2018] [Accepted: 10/29/2018] [Indexed: 11/23/2022]
|
20
|
Rapid and selective fluorometric determination of tannic acid using MoO3-x quantum dots. Mikrochim Acta 2019; 186:247. [DOI: 10.1007/s00604-019-3311-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Accepted: 02/11/2019] [Indexed: 01/25/2023]
|
21
|
Impact of molecular interactions with phenolic compounds on food polysaccharides functionality. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:135-181. [PMID: 31445595 DOI: 10.1016/bs.afnr.2019.02.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout the gastro-intestinal tract. Among these bioactive constituents, dietary polysaccharides and polyphenols have shown to interact at the molecular level and these interactions may have consequences on the polysaccharides physical and nutritional properties. The methods of investigation and mechanisms of interactions between polysaccharides and polyphenols are reviewed in light of their respective technological and nutritional functionalities. Finally, the potential impact of the co-occurrence or co-ingestion of polyphenols and polysaccharides on the technological and nutritional functionality of the polysaccharides are investigated.
Collapse
|
22
|
Unravelling the scientific research on grape and wine phenolic compounds: a bibliometric study. Scientometrics 2019. [DOI: 10.1007/s11192-019-03029-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
23
|
Gao Y, Zietsman AJJ, Vivier MA, Moore JP. Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology. Molecules 2019; 24:E165. [PMID: 30621128 PMCID: PMC6337510 DOI: 10.3390/molecules24010165] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 12/26/2018] [Accepted: 01/01/2019] [Indexed: 11/22/2022] Open
Abstract
Enzyme-aid maceration is carried out in most modern winemaking industries with a range of positive impacts on wine production. However, inconsistencies in enzyme efficiency are an issue complicated by unclear targets (limited information available on berry cell wall architecture of different cultivars) and the complex wine environment (i.e., fermenting must). Recent studies have been performed to develop a clearer picture of grape cell wall structures, maceration effects, and interactions between important wine compounds and grape-derived polysaccharides. This review highlights critically important recent studies on grape berry cell wall changes during ripening, the importance of enzymes during maceration (skin contact phase) and deconstruction processes that occur during alcoholic fermentation. The novelty of the Comprehensive Microarray Polymer Profiling (CoMPP) technique using cell wall probes (e.g., antibodies) as a method for following cell wall derived polymers during different biological and biotechnological processes is discussed. Recent studies, using CoMPP together with classical analytical methods, confirmed the developmental pattern of berry cell wall changes (at the polymer level) during grape ripening. This innovative technique were also used to track enzyme-assisted depectination of grape skins during wine fermentation and determine how this influence the release of wine favourable compounds. Furthermore, polysaccharides (e.g., arabinogalactan proteins) present in the final wine could be identified. Overall, CoMPP provides a much more enriched series of datasets compared to traditional approaches. Novel insights and future studies investigating grape cell wall and polyphenol interactions, and the tailoring of enzyme cocktails for consistent, effective and "customized" winemaking is advanced and discussed.
Collapse
Affiliation(s)
- Yu Gao
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200024, China.
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - Anscha J J Zietsman
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - Melané A Vivier
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - John P Moore
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| |
Collapse
|
24
|
Ma L, Watrelot AA, Addison B, Waterhouse AL. Condensed Tannin Reacts with SO 2 during Wine Aging, Yielding Flavan-3-ol Sulfonates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9259-9268. [PMID: 29792318 DOI: 10.1021/acs.jafc.8b01996] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Numerous monomeric and oligomeric flavanol sulfonation products were observed in 10 wines. Levels of 0.85-20.06 and 0-14.72 mg/L were quantified for two monomeric sulfonated flavan-3-ols and, surprisingly, were generally higher than the well-known native flavan-3-ol monomers. Increasing SO2 levels during wine aging increased the sulfonate-modified flavan-3-ol monomers and dimers along with higher concentrations of native monomers. The results indicate that >10% of SO2 is reacting with the C-4 carbocation, formed from acid cleavage of the interflavan bond, perhaps by a bimolecular SN2-type reaction, and as a reducing agent. In addition, the high SO2 wine had the lowest protein-binding tannin levels, tannin activity, and mean degree of polymerization (mDP), and acidic SO2 treatment of condensed tannin abolishes protein binding. Thus, SO2 changes tannin composition during wine aging, and the substantial formation of sulfonate-modified flavan-3-ols may provide an additional explanation for the reduction in astringency of aged red wines.
Collapse
|
25
|
Watrelot AA, Badet-Murat ML, Waterhouse AL. Oak barrel tannin and toasting temperature: Effects on red wine condensed tannin chemistry. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.065] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
26
|
Watrelot AA, Schulz DL, Kennedy JA. Wine polysaccharides influence tannin-protein interactions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
27
|
Renard CM, Watrelot AA, Le Bourvellec C. Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.022] [Citation(s) in RCA: 140] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
28
|
Bautista-Ortín AB, Martínez-Hernández A, Ruiz-García Y, Gil-Muñoz R, Gómez-Plaza E. Anthocyanins influence tannin-cell wall interactions. Food Chem 2016; 206:239-48. [PMID: 27041322 DOI: 10.1016/j.foodchem.2016.03.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2015] [Revised: 03/13/2016] [Accepted: 03/14/2016] [Indexed: 11/30/2022]
Abstract
The rate of tannin extraction was studied in a vinification of red grapes and the results compared with another vinification made with white grapes fermented as for typical red wine, in the presence of skins and seeds. Even though the grapes presented a quite similar skin and seed tannin content, the differences in tannin concentration between both vinifications was very large, despite the fact that the only apparent difference between the phenolic composition of both wines was the anthocyanin content. This suggests that anthocyanins play an important role in tannin extractability, perhaps because they affect the extent of the tannin-cell wall interaction, a factor that largely controls the resulting quantity of tannins in wines. To confirm this observation, the effect of anthocyanins on the tannin extractability from grape seeds and skin and on the interaction between tannins and grape cell walls suspended in model solutions were studied. The results indicated that anthocyanins favored skin and seed tannin extraction and that there is a competition for the adsorption sites between anthocyanins and tannins that increases the tannin content when anthocyanins are present.
Collapse
Affiliation(s)
- Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Alejandro Martínez-Hernández
- Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Yolanda Ruiz-García
- Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Rocío Gil-Muñoz
- Instituto Murciano de Investigación y Desarrollo Agroalimentario, Ctra. La Alberca, s/n, 30150 Murcia, Spain
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
| |
Collapse
|