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

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

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. / Garrido-Bañuelos, Gonzalo; Buica, Astrid; Schückel, Julia; Zietsman, Anscha J.J.; Willats, William G.T.; Moore, John P.; Du Toit, Wessel J.

In: Food Chemistry, Vol. 278, 25.04.2019, p. 26-35.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Garrido-Bañuelos, G, Buica, A, Schückel, J, Zietsman, AJJ, Willats, WGT, Moore, JP & Du Toit, WJ 2019, '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 Chemistry, vol. 278, pp. 26-35. https://doi.org/10.1016/j.foodchem.2018.10.136

APA

Garrido-Bañuelos, G., Buica, A., Schückel, J., Zietsman, A. J. J., Willats, W. G. T., Moore, J. P., & Du Toit, W. J. (2019). 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 Chemistry, 278, 26-35. https://doi.org/10.1016/j.foodchem.2018.10.136

Vancouver

Garrido-Bañuelos G, Buica A, Schückel J, Zietsman AJJ, Willats WGT, Moore JP et al. 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 Chemistry. 2019 Apr 25;278:26-35. https://doi.org/10.1016/j.foodchem.2018.10.136

Author

Garrido-Bañuelos, Gonzalo ; Buica, Astrid ; Schückel, Julia ; Zietsman, Anscha J.J. ; Willats, William G.T. ; Moore, John P. ; Du Toit, Wessel J. / 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. In: Food Chemistry. 2019 ; Vol. 278. pp. 26-35.

Bibtex

@article{9ed555ae05b8477c90b831e74a1ce938,
title = "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",
abstract = "This study evaluated the relationship between cell wall breakdown, from Shiraz grapes harvested at three different ripeness levels and the colour and phenolics extracted during alcoholic fermentation into wines. Phenolic differences between the ripeness treatments were minimal after ¼ of the fermentation was completed. However, colour and phenolic content were significantly higher in finished wines made from 25°Brix grapes compared to those from 21°Brix and 23°Brix. Levels of grape cell wall polysaccharide deconstruction during fermentation was a determining correlative factor in relation to phenolic extractability. In this context, the de-pectination observed during ripening was found to enhance this deconstruction or “opening-up” of the grape pomace during fermentation, thus increasing the differential extraction of specific polyphenols, especially polymeric polyphenols, into the wines. Additionally, the degree of cell wall deconstruction seemed to play a role in the possible retention and extraction of specific grape proanthocyanidins, depending on their nature and polymer length.",
keywords = "Alcoholic fermentation, Cell walls, Extractability, Phenolics, Polysaccharides, Ripeness",
author = "Gonzalo Garrido-Ba{\~n}uelos and Astrid Buica and Julia Sch{\"u}ckel and Zietsman, {Anscha J.J.} and Willats, {William G.T.} and Moore, {John P.} and {Du Toit}, {Wessel J.}",
year = "2019",
month = apr,
day = "25",
doi = "10.1016/j.foodchem.2018.10.136",
language = "English",
volume = "278",
pages = "26--35",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - 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

AU - Garrido-Bañuelos, Gonzalo

AU - Buica, Astrid

AU - Schückel, Julia

AU - Zietsman, Anscha J.J.

AU - Willats, William G.T.

AU - Moore, John P.

AU - Du Toit, Wessel J.

PY - 2019/4/25

Y1 - 2019/4/25

N2 - This study evaluated the relationship between cell wall breakdown, from Shiraz grapes harvested at three different ripeness levels and the colour and phenolics extracted during alcoholic fermentation into wines. Phenolic differences between the ripeness treatments were minimal after ¼ of the fermentation was completed. However, colour and phenolic content were significantly higher in finished wines made from 25°Brix grapes compared to those from 21°Brix and 23°Brix. Levels of grape cell wall polysaccharide deconstruction during fermentation was a determining correlative factor in relation to phenolic extractability. In this context, the de-pectination observed during ripening was found to enhance this deconstruction or “opening-up” of the grape pomace during fermentation, thus increasing the differential extraction of specific polyphenols, especially polymeric polyphenols, into the wines. Additionally, the degree of cell wall deconstruction seemed to play a role in the possible retention and extraction of specific grape proanthocyanidins, depending on their nature and polymer length.

AB - This study evaluated the relationship between cell wall breakdown, from Shiraz grapes harvested at three different ripeness levels and the colour and phenolics extracted during alcoholic fermentation into wines. Phenolic differences between the ripeness treatments were minimal after ¼ of the fermentation was completed. However, colour and phenolic content were significantly higher in finished wines made from 25°Brix grapes compared to those from 21°Brix and 23°Brix. Levels of grape cell wall polysaccharide deconstruction during fermentation was a determining correlative factor in relation to phenolic extractability. In this context, the de-pectination observed during ripening was found to enhance this deconstruction or “opening-up” of the grape pomace during fermentation, thus increasing the differential extraction of specific polyphenols, especially polymeric polyphenols, into the wines. Additionally, the degree of cell wall deconstruction seemed to play a role in the possible retention and extraction of specific grape proanthocyanidins, depending on their nature and polymer length.

KW - Alcoholic fermentation

KW - Cell walls

KW - Extractability

KW - Phenolics

KW - Polysaccharides

KW - Ripeness

UR - http://www.scopus.com/inward/record.url?scp=85056241217&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2018.10.136

DO - 10.1016/j.foodchem.2018.10.136

M3 - Journal article

C2 - 30583371

AN - SCOPUS:85056241217

VL - 278

SP - 26

EP - 35

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 213663392