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Li F, Sun Q, Chen L, Zhang R, Zhang Z. Unlocking the health potential of anthocyanins: a structural insight into their varied biological effects. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38494796 DOI: 10.1080/10408398.2024.2328176] [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: 03/19/2024]
Abstract
Anthocyanins have become increasingly important to the food industry due to their colorant features and many health-promoting activities. Numerous studies have linked anthocyanins to antioxidant, anti-inflammatory, anticarcinogenic properties, as well as protection against heart disease, certain types of cancer, and a reduced risk of diabetes and cognitive disorders. Anthocyanins from various foods may exhibit distinct biological and health-promoting activities owing to their structural diversity. In this review, we have collected and tabulated the key information from various recent published studies focusing on investigating the chemical structure effect of anthocyanins on their stability, antioxidant activities, in vivo fate, and changes in the gut microbiome. This information should be valuable in comprehending the connection between the molecular structure and biological function of anthocyanins, with the potential to enhance their application as both colorants and functional compounds in the food industry.
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Affiliation(s)
- Fangfang Li
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | - Quancai Sun
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, Florida, USA
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ruojie Zhang
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | - Zipei Zhang
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri, USA
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Romano G, Taurino M, Gerardi C, Tufariello M, Lenucci M, Grieco F. Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content. Foods 2024; 13:312. [PMID: 38254613 PMCID: PMC10815507 DOI: 10.3390/foods13020312] [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: 12/20/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
Grape variety, quality, geographic origins and phytopathology can influence the amount of polyphenols that accumulate in grape tissues. Polyphenols in wine not only shape their organoleptic characteristics but also significantly contribute to the positive impact that this beverage has on human health. However, during the winemaking process, the total polyphenol content is substantially reduced due to the adsorption onto yeast wall polymers and subsequent lees separation. Despite this, limited information is available regarding the influence of the yeast starter strain on the polyphenolic profile of wine. To address this issue, a population consisting of 136 Saccharomyces cerevisiae strains was analyzed to identify those with a diminished ability to adsorb polyphenols. Firstly, the reduction in concentration of polyphenolic compounds associated to each strain was studied by assaying Total Phenolic Content (TPC) and Trolox Equivalent Antioxidant Capacity (TEAC) in the wines produced by micro-scale must fermentation. A total of 29 strains exhibiting a TPC and TEAC reduction ≤ 50%, when compared to that detected in the utilized grape must were identified and the nine most-promising strains were further validated by larger-scale vinification. Physico-chemical analyses of the resulting wines led to the identification of four strains, namely ITEM6920, ITEM9500, ITEM9507 and ITEM9508 which showed, compared to the control wine, a TPC and TEAC reduction ≤ 20 in the produced wines. They were denoted by a significant (p < 0.05) increased amount of anthocyanin, quercetin and trans-coutaric acid, minimal volatile acidity (<0.2 g/L), absence of undesirable metabolites and a well-balanced volatile profile. As far as we know, this investigation represents the first clonal selection of yeast strains aimed at the identifying "functional" fermentation starters, thereby enabling the production of regional wines with enriched polyphenolic content.
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Affiliation(s)
- Giuseppe Romano
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Marco Taurino
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Carmela Gerardi
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Maria Tufariello
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Marcello Lenucci
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Prov. Lecce-Monteroni, 73100 Lecce, Italy;
| | - Francesco Grieco
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
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Zhang X, Zhang L, Zhang D, Su D, Li W, Wang X, Chen Q, Cai W, Xu L, Cao F, Zhang D, Yu X, Li Y. Comprehensive analysis of metabolome and transcriptome reveals the mechanism of color formation in different leave of Loropetalum Chinense var. Rubrum. BMC PLANT BIOLOGY 2023; 23:133. [PMID: 36882694 PMCID: PMC9993627 DOI: 10.1186/s12870-023-04143-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Accepted: 02/27/2023] [Indexed: 06/12/2023]
Abstract
BACKGROUND Loropetalum chinense var. rubrum (L. chinense var. rubrum) is a precious, coloured-leaf native ornamental plant in the Hunan Province. We found an L. chinense var. rubrum tree with three different leaf colours: GL (green leaf), ML (mosaic leaf), and PL (purple leaf). The mechanism of leaf coloration in this plant is still unclear. Therefore, this study aimed to identify the metabolites and genes involved in determining the colour composition of L. chinense var. rubrum leaves, using phenotypic/anatomic observations, pigment content detection, and comparative metabolomics and transcriptomics. RESULTS We observed that the mesophyll cells in PL were purple, while those in GL were green and those in ML were a mix of purple-green. The contents of chlorophyll a, b, carotenoids, and total chlorophyll in PL and ML were significantly lower than those in GL. While the anthocyanin content in PL and ML was significantly higher than that in GL. The metabolomics results showed the differences in the content of cyanidin 3-O-glucoside, delphinidin 3-O-glucoside, cyanidin 3,5-O-diglucoside, pelargonidin, and petunidin 3,5-diglucoside in ML, GL, and PL were significant. Considering that the change trend of anthocyanin content change was consistent with the leaf colour difference, we speculated that these compounds might influence the colour of L. chinense var. rubrum leaves. Using transcriptomics, we finally identified nine differentially expressed structural genes (one ANR (ANR1217); four CYP75As (CYP75A1815, CYP75A2846, CYP75A2909, and CYP75A1716); four UFGTs (UFGT1876, UFGT1649, UFGT1839, and UFGT3273) and nine transcription factors (two MYBs (MYB1057 and MYB1211), one MADS-box (MADS1235), two AP2-likes (AP2-like1779 and AP2-like2234), one bZIP (bZIP3720), two WD40s (WD2173 and WD1867) and one bHLH (bHLH1631) that might be related to flavonoid biosynthesis and then impacted the appearance of colour in L. chinense var. rubrum leaves. CONCLUSION This study revealed potential molecular mechanisms associated with leaf coloration in L. chinense var. rubrum by analyzing differential metabolites and genes related to the anthocyanin biosynthesis pathway. It also provided a reference for research on leaf colour variation in other ornamental plants.
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Affiliation(s)
- Xia Zhang
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, 100081, Beijing, China
- College of Horticulture, Hunan Agricultural University, 410128, Changsha, China
- Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education, 410128, Changsha, China
- Hunan Mid-subtropical Quality Plant Breeding and Utilization Engineering Technology Research Center, 410128, Changsha, China
| | - Li Zhang
- College of Horticulture, Hunan Agricultural University, 410128, Changsha, China
- Hunan Horticulture Research Institute, Hunan Academy of Agricultural Sciences, 410125, Changsha, China
| | - Damao Zhang
- College of Horticulture, Hunan Agricultural University, 410128, Changsha, China
- Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education, 410128, Changsha, China
- Hunan Mid-subtropical Quality Plant Breeding and Utilization Engineering Technology Research Center, 410128, Changsha, China
| | - Dingding Su
- Institute of Advanced Agricultural Sciences, Peking University, 262041, Weifang, China
| | - Weidong Li
- Hunan Horticulture Research Institute, Hunan Academy of Agricultural Sciences, 410125, Changsha, China
- Hunan Key Laboratory of Innovation and Comprehensive Utilization, 410128, Changsha, China
| | - Xiangfei Wang
- College of Horticulture, Hunan Agricultural University, 410128, Changsha, China
- Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education, 410128, Changsha, China
- Hunan Mid-subtropical Quality Plant Breeding and Utilization Engineering Technology Research Center, 410128, Changsha, China
| | - Qianru Chen
- College of Horticulture, Hunan Agricultural University, 410128, Changsha, China
- Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education, 410128, Changsha, China
- Hunan Mid-subtropical Quality Plant Breeding and Utilization Engineering Technology Research Center, 410128, Changsha, China
| | - Wenqi Cai
- College of Horticulture, Hunan Agricultural University, 410128, Changsha, China
- Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education, 410128, Changsha, China
- Hunan Mid-subtropical Quality Plant Breeding and Utilization Engineering Technology Research Center, 410128, Changsha, China
| | - Lu Xu
- College of Horticulture, Hunan Agricultural University, 410128, Changsha, China
- Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education, 410128, Changsha, China
- Hunan Mid-subtropical Quality Plant Breeding and Utilization Engineering Technology Research Center, 410128, Changsha, China
| | - Fuxiang Cao
- College of Horticulture, Hunan Agricultural University, 410128, Changsha, China
- Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education, 410128, Changsha, China
- Hunan Mid-subtropical Quality Plant Breeding and Utilization Engineering Technology Research Center, 410128, Changsha, China
| | - Dongling Zhang
- Department of Horticulture, University of Georgia, 30602, Athens, GA, USA.
| | - Xiaoying Yu
- College of Horticulture, Hunan Agricultural University, 410128, Changsha, China.
- Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education, 410128, Changsha, China.
- Hunan Mid-subtropical Quality Plant Breeding and Utilization Engineering Technology Research Center, 410128, Changsha, China.
| | - Yanlin Li
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, 100081, Beijing, China.
- College of Horticulture, Hunan Agricultural University, 410128, Changsha, China.
- Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education, 410128, Changsha, China.
- Hunan Mid-subtropical Quality Plant Breeding and Utilization Engineering Technology Research Center, 410128, Changsha, China.
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Zhu L, Wu X, Hu X, Li X, Lv S, Zhan C, Chen Y, Wang C, Xu J. Phenolic features and anthocyanin profiles in winemaking pomace and fresh berries of grapes with different pedigrees. Food Sci Biotechnol 2023; 32:145-156. [PMID: 36647526 PMCID: PMC9839939 DOI: 10.1007/s10068-022-01181-1] [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: 02/12/2022] [Revised: 08/26/2022] [Accepted: 09/27/2022] [Indexed: 01/19/2023] Open
Abstract
The total contents and antioxidant activities of phenolic compounds as well as anthocyanin profiles were analyzed and compared in fresh berries and fermented pomace of three grape cultivars with different pedigrees. The phenolic contents and antioxidant activities decreased significantly in skins (p < 0.05), while relatively large amounts of them were retained in seeds after fermentative maceration. Fermentative maceration also had a significant impact on the anthocyanin compositions. The proportions of anthocyanins with more stable structures, such as malvidin derivatives, methylated, diglucosides and nonacylated anthocyanins, increased significantly in the pomace skins (p < 0.05). There were obvious differences in phenolic features and anthocyanin profiles among the three cultivars. 'NW196', a wine hybrid of Vitis vinifera and V. quinquangularis, was characterized by the highest total anthocyanin contents and degree of diglucosylation. The results obtained in this study could contribute to the primary data for the development and utilization of winemaking pomace, especially from local non-Vitis vinifera grapes.
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Affiliation(s)
- Lei Zhu
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China
- Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing, 163319 China
| | - Xin Wu
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China
| | - Xixi Hu
- Daqing Branch, Heilongjiang Academy of Agricultural Sciences, Daqing, 163319 China
| | - Xinyue Li
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China
| | - Shanshan Lv
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China
| | - Chuan Zhan
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China
| | - Yunhua Chen
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China
| | - Changyuan Wang
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China
| | - Jingyu Xu
- College of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, 163319 Heilongjiang China
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Mohammed HA, Khan RA. Anthocyanins: Traditional Uses, Structural and Functional Variations, Approaches to Increase Yields and Products' Quality, Hepatoprotection, Liver Longevity, and Commercial Products. Int J Mol Sci 2022; 23:ijms23042149. [PMID: 35216263 PMCID: PMC8875224 DOI: 10.3390/ijms23042149] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/08/2022] [Accepted: 02/08/2022] [Indexed: 02/06/2023] Open
Abstract
Anthocyanins are water-soluble, colored compounds of the flavonoid class, abundantly found in the fruits, leaves, roots, and other parts of the plants. The fruit berries are prime sources and exhibit different colors. The anthocyanins utility as traditional medicament for liver protection and cure, and importance as strongest plants-based anti-oxidants have conferred these plants products different biological activities. These activities include anti-inflammation, liver protective, analgesic, and anti-cancers, which have provided the anthocyanins an immense commercial value, and has impelled their chemistry, biological activity, isolation, and quality investigations as prime focus. Methods in extraction and production of anthocyanin-based products have assumed vital economic importance. Different extraction techniques in aquatic solvents mixtures, eutectic solvents, and other chemically reactive extractions including low acid concentrations-based extractions have been developed. The prophylactic and curative therapy roles of the anthocyanins, together with no reported toxicity has offered much-needed impetus and economic benefits to these classes of compounds which are commercially available. Information retrieval from various search engines, including the PubMed®, ScienceDirect®, Scopus®, and Google Scholar®, were used in the review preparation. This imparted an outlook on the anthocyanins occurrence, roles in plants, isolation-extraction, structures, biosynthetic as well as semi- and total-synthetic pathways, product quality and yields enhancements, including uses as part of traditional medicines, and uses in liver disorders, prophylactic and therapeutic applications in liver protection and longevity, liver cancer and hepatocellular carcinoma. The review also highlights the integrated approach to yields maximizations to meet the regular demands of the anthocyanins products, also as part of the extract-rich preparations together with a listing of marketed products available for human consumption as nutraceuticals/food supplements.
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Affiliation(s)
- Hamdoon A. Mohammed
- Department of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, Qassim University, Qassim 51452, Saudi Arabia
- Department of Pharmacognosy, Faculty of Pharmacy, Al-Azhar University, Cairo 11371, Egypt
- Correspondence: (H.A.M.); (R.A.K.)
| | - Riaz A. Khan
- Department of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, Qassim University, Qassim 51452, Saudi Arabia
- Correspondence: (H.A.M.); (R.A.K.)
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Pérez-Porras P, Bautista-Ortín AB, Jurado R, Gómez-Plaza E. Combining high-power ultrasound and enological enzymes during winemaking to improve the chromatic characteristics of red wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113032] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Lemes AC, Egea MB, de Oliveira Filho JG, Gautério GV, Ribeiro BD, Coelho MAZ. Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review. Front Bioeng Biotechnol 2022; 9:802543. [PMID: 35155407 PMCID: PMC8829320 DOI: 10.3389/fbioe.2021.802543] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 12/14/2021] [Indexed: 12/17/2022] Open
Abstract
Bioactive compounds can provide health benefits beyond the nutritional value and are originally present or added to food matrices. However, because they are part of the food matrices, most bioactive compounds remain in agroindustrial by-products. Agro-industrial by-products are generated in large quantities throughout the food production chain and can—when not properly treated—affect the environment, the profit, and the proper and nutritional distribution of food to people. Thus, it is important to adopt processes that increase the use of these agroindustrial by-products, including biological approaches, which can enhance the extraction and obtention of bioactive compounds, which enables their application in food and pharmaceutical industries. Biological processes have several advantages compared to nonbiological processes, including the provision of extracts with high quality and bioactivity, as well as extracts that present low toxicity and environmental impact. Among biological approaches, extraction from enzymes and fermentation stand out as tools for obtaining bioactive compounds from various agro-industrial wastes. In this sense, this article provides an overview of the main bioactive components found in agroindustrial by-products and the biological strategies for their extraction. We also provide information to enhance the use of these bioactive compounds, especially for the food and pharmaceutical industries.
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Affiliation(s)
- Ailton Cesar Lemes
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- *Correspondence: Ailton Cesar Lemes, ; Maria Alice Zarur Coelho,
| | | | | | - Gabrielle Victoria Gautério
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Bernardo Dias Ribeiro
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Maria Alice Zarur Coelho
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- *Correspondence: Ailton Cesar Lemes, ; Maria Alice Zarur Coelho,
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Zhang XK, Jeffery DW, Muhlack RA, Duan CQ. The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.09.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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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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