Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls
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Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls. / Abi-Habib, Elissa; Vernhet, Aude; Roi, Stephanie; Carrillo, Stephanie; Jørgensen, Bodil; Hansen, Jeanett; Doco, Thierry; Poncet-Legrand, Celine.
I: Journal of the Science of Food and Agriculture, Bind 102, Nr. 8, 2022, s. 3379-3392.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls
AU - Abi-Habib, Elissa
AU - Vernhet, Aude
AU - Roi, Stephanie
AU - Carrillo, Stephanie
AU - Jørgensen, Bodil
AU - Hansen, Jeanett
AU - Doco, Thierry
AU - Poncet-Legrand, Celine
PY - 2022
Y1 - 2022
N2 - BACKGROUND During winemaking, after extraction from the skins, anthocyanins and tannins adsorb onto the pulp flesh cell walls. The present study aimed to quantify the amounts adsorbed and their impact on wine composition, the impact of variety and ethanol on adsorption, and whether the presence of anthocyanins plays a role and impacts tannin adsorption. RESULTS Anthocyanin and tannin fractions obtained by mimicking winemaking conditions were mixed with fresh flesh cell walls of two varieties: Carignan and Grenache. Adsorption isotherms were measured. Adsorption of tannins was higher with Carignan than with Grenache and decreased when the ethanol content increased. In comparison, anthocyanins were adsorbed in small amounts, and their mixing with tannins had no impact on their adsorption. The differences were related to differences in pulp cell wall composition, particularly in terms of extensins and arabinans. CONCLUSION Adsorption of tannins, which can reach 50% of the initial amount, depends on the pulp cell wall composition. This needs to be investigated further. (c) 2021 Society of Chemical Industry.
AB - BACKGROUND During winemaking, after extraction from the skins, anthocyanins and tannins adsorb onto the pulp flesh cell walls. The present study aimed to quantify the amounts adsorbed and their impact on wine composition, the impact of variety and ethanol on adsorption, and whether the presence of anthocyanins plays a role and impacts tannin adsorption. RESULTS Anthocyanin and tannin fractions obtained by mimicking winemaking conditions were mixed with fresh flesh cell walls of two varieties: Carignan and Grenache. Adsorption isotherms were measured. Adsorption of tannins was higher with Carignan than with Grenache and decreased when the ethanol content increased. In comparison, anthocyanins were adsorbed in small amounts, and their mixing with tannins had no impact on their adsorption. The differences were related to differences in pulp cell wall composition, particularly in terms of extensins and arabinans. CONCLUSION Adsorption of tannins, which can reach 50% of the initial amount, depends on the pulp cell wall composition. This needs to be investigated further. (c) 2021 Society of Chemical Industry.
KW - pulp cell walls
KW - adsorption isotherms
KW - interactions
KW - anthocyanins
KW - tannins
KW - comprehensive microarray polymer profiling
KW - HIGH-THROUGHPUT
KW - NONCOVALENT INTERACTION
KW - WINE POLYPHENOLS
KW - PART II
KW - SKIN
KW - POLYSACCHARIDE
KW - PROCYANIDINS
KW - EXTRACTION
KW - MODEL
KW - PROANTHOCYANIDINS
U2 - 10.1002/jsfa.11685
DO - 10.1002/jsfa.11685
M3 - Journal article
C2 - 34820844
VL - 102
SP - 3379
EP - 3392
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 8
ER -
ID: 288851674