Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects

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

Standard

Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects. / 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. 36-46.

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 grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects', Food Chemistry, vol. 278, pp. 36-46. https://doi.org/10.1016/j.foodchem.2018.10.134

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 grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects. Food Chemistry, 278, 36-46. https://doi.org/10.1016/j.foodchem.2018.10.134

Vancouver

Garrido-Bañuelos G, Buica A, Schückel J, Zietsman AJJ, Willats WGT, Moore JP et al. Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects. Food Chemistry. 2019 Apr 25;278:36-46. https://doi.org/10.1016/j.foodchem.2018.10.134

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 grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects. In: Food Chemistry. 2019 ; Vol. 278. pp. 36-46.

Bibtex

@article{e50e8520013f49abbe2991fb35e6c0e8,
title = "Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects",
abstract = "Phenolic compounds play an important role in colour stability and sensory properties of red wine. This study evaluated berry skin cell wall composition and how this influences grape and wine phenolics at different ripeness levels (21°Brix, 23°Brix, and 25°Brix) over two consecutive vintages. The vintage effect was highly significant, especially in the pectin fraction of the grape cell walls and affected the concentrations of certain phenolics extracted. The climatic variance between the seasons might have influenced the differences observed in the grape cell wall compositions. Firstly, a higher grape and wine phenolic content, especially in polymeric phenols, was found in 2015 wines. Additionally, grape berry cell walls, especially at the earliest stages of ripening, were found to be more intact in 2015 than in 2016. Thus, a possible relationship was found between the degree of berry intactness, especially for pectin-rich components, and the corresponding phenolic extractability during the winemaking.",
keywords = "Cell walls, Grapes, Phenolics, Ripeness, Vintage effect, Wines",
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.2018.10.134",
language = "English",
volume = "278",
pages = "36--46",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects

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 - Phenolic compounds play an important role in colour stability and sensory properties of red wine. This study evaluated berry skin cell wall composition and how this influences grape and wine phenolics at different ripeness levels (21°Brix, 23°Brix, and 25°Brix) over two consecutive vintages. The vintage effect was highly significant, especially in the pectin fraction of the grape cell walls and affected the concentrations of certain phenolics extracted. The climatic variance between the seasons might have influenced the differences observed in the grape cell wall compositions. Firstly, a higher grape and wine phenolic content, especially in polymeric phenols, was found in 2015 wines. Additionally, grape berry cell walls, especially at the earliest stages of ripening, were found to be more intact in 2015 than in 2016. Thus, a possible relationship was found between the degree of berry intactness, especially for pectin-rich components, and the corresponding phenolic extractability during the winemaking.

AB - Phenolic compounds play an important role in colour stability and sensory properties of red wine. This study evaluated berry skin cell wall composition and how this influences grape and wine phenolics at different ripeness levels (21°Brix, 23°Brix, and 25°Brix) over two consecutive vintages. The vintage effect was highly significant, especially in the pectin fraction of the grape cell walls and affected the concentrations of certain phenolics extracted. The climatic variance between the seasons might have influenced the differences observed in the grape cell wall compositions. Firstly, a higher grape and wine phenolic content, especially in polymeric phenols, was found in 2015 wines. Additionally, grape berry cell walls, especially at the earliest stages of ripening, were found to be more intact in 2015 than in 2016. Thus, a possible relationship was found between the degree of berry intactness, especially for pectin-rich components, and the corresponding phenolic extractability during the winemaking.

KW - Cell walls

KW - Grapes

KW - Phenolics

KW - Ripeness

KW - Vintage effect

KW - Wines

UR - http://www.scopus.com/inward/record.url?scp=85056247576&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2018.10.134

DO - 10.1016/j.foodchem.2018.10.134

M3 - Journal article

C2 - 30583384

AN - SCOPUS:85056247576

VL - 278

SP - 36

EP - 46

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 213663326