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Factors affecting skin tannin extractability in ripening grapes.
J Agric Food Chem. 2014 Feb 05; 62(5):1130-41.JA

Abstract

The acetone-extractable (70% v/v) skin tannin content of Vitis vinifera L. cv. Cabernet Sauvignon grapes was found to increase during late-stage ripening. Conversely, skin tannin content determined following ethanol extraction (10, 20, and 50% v/v) did not consistently reflect this trend. The results indicated that a fraction of tannin became less extractable in aqueous ethanol during ripening. Skin cell walls were observed to become more porous during ripening, which may facilitate the sequestering of tannin as an adsorbed fraction within cell walls. For ethanol extracts, tannin molecular mass increased with advancing ripeness, even when extractable tannin content was constant, but this effect was negligible in acetone extracts. Reconstitution experiments with isolated skin tannin and cell wall material indicated that the selectivity of tannin adsorption by cell walls changed as tannin concentration increased. Tannin concentration, tannin molecular mass, and cell wall porosity are discussed as factors that may influence skin tannin extractability.

Authors+Show Affiliations

The Australian Wine Research Institute , P.O. Box 197, Glen Osmond, SA 5064, Australia.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24432763

Citation

Bindon, Keren A., et al. "Factors Affecting Skin Tannin Extractability in Ripening Grapes." Journal of Agricultural and Food Chemistry, vol. 62, no. 5, 2014, pp. 1130-41.
Bindon KA, Madani SH, Pendleton P, et al. Factors affecting skin tannin extractability in ripening grapes. J Agric Food Chem. 2014;62(5):1130-41.
Bindon, K. A., Madani, S. H., Pendleton, P., Smith, P. A., & Kennedy, J. A. (2014). Factors affecting skin tannin extractability in ripening grapes. Journal of Agricultural and Food Chemistry, 62(5), 1130-41. https://doi.org/10.1021/jf4050606
Bindon KA, et al. Factors Affecting Skin Tannin Extractability in Ripening Grapes. J Agric Food Chem. 2014 Feb 5;62(5):1130-41. PubMed PMID: 24432763.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Factors affecting skin tannin extractability in ripening grapes. AU - Bindon,Keren A, AU - Madani,S Hadi, AU - Pendleton,Phillip, AU - Smith,Paul A, AU - Kennedy,James A, Y1 - 2014/01/24/ PY - 2014/1/18/entrez PY - 2014/1/18/pubmed PY - 2014/7/19/medline SP - 1130 EP - 41 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 5 N2 - The acetone-extractable (70% v/v) skin tannin content of Vitis vinifera L. cv. Cabernet Sauvignon grapes was found to increase during late-stage ripening. Conversely, skin tannin content determined following ethanol extraction (10, 20, and 50% v/v) did not consistently reflect this trend. The results indicated that a fraction of tannin became less extractable in aqueous ethanol during ripening. Skin cell walls were observed to become more porous during ripening, which may facilitate the sequestering of tannin as an adsorbed fraction within cell walls. For ethanol extracts, tannin molecular mass increased with advancing ripeness, even when extractable tannin content was constant, but this effect was negligible in acetone extracts. Reconstitution experiments with isolated skin tannin and cell wall material indicated that the selectivity of tannin adsorption by cell walls changed as tannin concentration increased. Tannin concentration, tannin molecular mass, and cell wall porosity are discussed as factors that may influence skin tannin extractability. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/24432763/Factors_affecting_skin_tannin_extractability_in_ripening_grapes_ L2 - https://doi.org/10.1021/jf4050606 DB - PRIME DP - Unbound Medicine ER -