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Kuhlman B, Aleixandre-Tudo JL, Moore JP, du Toit W. Arabinogalactan proteins and polysaccharides compete directly with condensed tannins for saliva proteins influencing astringency perception of Cabernet Sauvignon wines. Food Chem 2024; 435:137625. [PMID: 37801763 DOI: 10.1016/j.foodchem.2023.137625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 09/17/2023] [Accepted: 09/27/2023] [Indexed: 10/08/2023]
Abstract
Wine astringency is thought to be due to salivary protein precipitation; however, the actual mechanism is not well-defined. This study aimed understand the relationship between whole polysaccharide extracts, produced with and without enzyme maceration, and the saliva protein-tannin precipitation reaction. Polysaccharides were analyzed in the context of salivary protein-tannin interactions using gel electrophoresis, quantitative 1H proton nuclear magnetic resonance (qHNMR), size separation chromatography, immunochemistry, and sensory analysis. Polysaccharide addition reduced saliva protein concentration in tannin-saliva protein-polysaccharide mixtures, indicating that native-wine polysaccharides compete with condensed tannins for salivary protein as ligand partners. qHNMR showed that tannin levels were increased by adding polysaccharides, suggesting that in these conditions, polysaccharides interact with saliva proteins via competitive protein-polysaccharide complex formation. Polysaccharides from non-enzyme-treated wines had threshold concentration of 121 mg/mL versus 86 mg/ml for enzyme-treated as detected by a sensory panel. Enzyme-treated polysaccharides changed astringency perception at a lower concentration than non-enzyme-treated polysaccharides.
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Affiliation(s)
- Brock Kuhlman
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa.
| | - Jose Luis Aleixandre-Tudo
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa.
| | - John P Moore
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa.
| | - Wessel du Toit
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa.
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2
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Clarke S, Bosman G, du Toit W, Aleixandre‐Tudo JL. White wine phenolics: current methods of analysis. J Sci Food Agric 2023; 103:7-25. [PMID: 35821577 PMCID: PMC9796155 DOI: 10.1002/jsfa.12120] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 07/07/2022] [Accepted: 07/13/2022] [Indexed: 06/15/2023]
Abstract
White wine phenolic analyses are less common in the literature than analyses of red wine phenolics. Analytical techniques for white wine phenolic analyses using spectrophotometric, chromatographic, spectroscopic, and electrochemical methods are reported. The interest of research in this area combined with the advances in technology aimed at the winemaking industry are promoting the establishment of novel approaches for identifying, quantifying, and classifying phenolic compounds in white wine. This review article provides an overview of the current research into white wine phenolics through a critical discussion of the analytical methods employed. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sarah Clarke
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
| | - Gurthwin Bosman
- Department of PhysicsStellenbosch UniversityStellenboschSouth Africa
| | - Wessel du Toit
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
| | - Jose Luis Aleixandre‐Tudo
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
- Instituto de Ingeniería de Alimentos para el Desarrollo (IIAD), Departamento de Tecnología de AlimentosUniversidad Politécnica de ValenciaValenciaSpain
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dos Santos I, Bosman G, du Toit W, Aleixandre-Tudo JL. The use of non-invasive fluorescence spectroscopy to quantify phenolic content under red wine real-time fermentation conditions. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Lambrecht K, Nieuwoudt H, du Toit W, Aleixandre-Tudo JL. Moving towards in-line monitoring of phenolic extraction during red wine fermentations using infra-red spectroscopy technology. Influence of sample preparation and instrumentation. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Fourie E, Aleixandre-Tudo JL, Mihnea M, du Toit W. Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107303] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Aleixandre-Tudo JL, du Toit W. Understanding cold maceration in red winemaking: A batch processing and multi-block data analysis approach. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Wilson C, Brand J, du Toit W, Buica A. Matrix effects influencing the perception of 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) in different Chenin Blanc wines by Projective Mapping (PM) with Ultra Flash profiling (UFP) intensity ratings. Food Res Int 2019; 121:633-640. [DOI: 10.1016/j.foodres.2018.12.032] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 12/10/2018] [Accepted: 12/22/2018] [Indexed: 10/27/2022]
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Aleixandre-Tudo JL, Nieuwoudt H, du Toit W. Towards on-line monitoring of phenolic content in red wine grapes: A feasibility study. Food Chem 2019; 270:322-331. [DOI: 10.1016/j.foodchem.2018.07.118] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Revised: 07/17/2018] [Accepted: 07/17/2018] [Indexed: 01/18/2023]
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Mihnea M, Aleixandre-Tudó JL, Kidd M, du Toit W. Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels. Foods 2018; 8:foods8010003. [PMID: 30577639 PMCID: PMC6352104 DOI: 10.3390/foods8010003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/10/2018] [Accepted: 12/19/2018] [Indexed: 11/25/2022] Open
Abstract
Astringency is often difficult to evaluate accurately in wine because of its complexity. This accuracy can improve through training sessions, but it can be time-consuming and expensive. A way to reduce these costs can be the use of wine experts, who are known to be reliable evaluators. Therefore, the aim of this work was to compare the sensory results and the panel performance obtained using trained panelists versus wine experts (winemakers). Judges evaluated twelve red wines for in-mouth basic perception (sweet, sour, bitter, astringent, and burning sensation) following the same tasting protocol and with the samples being presented in two different tasting modalities. Panels’ performance and relationship between the chemical composition and the sensory perception were investigated. Both panels showed similar consistency and repeatability, and they were able to accurately measure the astringency of the wines. However, the significant correlations between sensory scores and chemical composition varied with the panel and the tasting modality. From our results, we could see that winemakers tended to discriminate better between the samples when the differences were very small.
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Affiliation(s)
- Mihaela Mihnea
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
- RISE Research Institutes of Sweden, Agrifood and Bioscience, P.O. Box 5401, SE-402 29 Gothenburg, Sweden.
| | - José Luis Aleixandre-Tudó
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
| | - Martin Kidd
- Department of Statistics and Actuarial Sciences, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
| | - Wessel du Toit
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
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Aleixandre-Tudo JL, Nieuwoudt H, Olivieri A, Aleixandre JL, du Toit W. Phenolic profiling of grapes, fermenting samples and wines using UV-Visible spectroscopy with chemometrics. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.014] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Aleixandre-Tudo JL, Nieuwoudt H, Aleixandre JL, du Toit W. Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectroscopy techniques. Talanta 2018; 176:526-536. [DOI: 10.1016/j.talanta.2017.08.065] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 08/17/2017] [Accepted: 08/20/2017] [Indexed: 01/22/2023]
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Aleixandre-Tudo JL, Buica A, Nieuwoudt H, Aleixandre JL, du Toit W. Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines. J Agric Food Chem 2017; 65:4009-4026. [PMID: 28475326 DOI: 10.1021/acs.jafc.7b01724] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite the large number of published analytical methods for phenolic analyses, the values obtained may vary considerably. In addition, the existing scientific knowledge needs to be updated, but also critically evaluated and simplified for newcomers and wine industry partners. The most used and widely cited spectrophotometric methods for grape and wine phenolic analysis were identified through a bibliometric search using the Science Citation Index-Expanded (SCIE) database accessed through the Web of Science (WOS) platform from Thompson Reuters. The selection of spectrophotometry was based on its ease of use as a routine analytical technique. On the basis of the number of citations, as well as the advantages and disadvantages reported, the modified Somers assay appears as a multistep, simple, and robust procedure that provides a good estimation of the state of the anthocyanins equilibria. Precipitation methods for total tannin levels have also been identified as preferred protocols for these types of compounds. Good reported correlations between methods (methylcellulose precipitable vs bovine serum albumin) and between these and perceived red wine astringency, in combination with the adaptation to high-throughput format, make them suitable for routine analysis. The bovine serum albumin tannin assay also allows for the estimation of the anthocyanins content with the measurement of small and large polymeric pigments. Finally, the measurement of wine color using the CIELab space approach is also suggested as the protocol of choice as it provides good insight into the wine's color properties.
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Affiliation(s)
- Jose Luis Aleixandre-Tudo
- Departamento de Tecnologia de Alimentos, Universidad Politecnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain
| | | | | | - Jose Luis Aleixandre
- Departamento de Tecnologia de Alimentos, Universidad Politecnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain
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Toit WD. The doctor's business: die geneesheer se sake. The doctor (especially in full-time employment) and income tax. S Afr Med J 1978; 53:263-5. [PMID: 653525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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