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Interactions between grape skin cell wall material and commercial enological tannins. Practical implications.
Food Chem. 2014; 152:558-65.FC

Abstract

Commercial enological tannins were used to investigate the role that cell wall material plays in proanthocyanidin adsorption. Insoluble cell wall material, prepared from the skin of Vitis vinifera L. cv. Monastrell berries, was combined with solutions containing six different commercial enological tannins (proanthocyanidin-type tannins). Analysis of the proanthocyanidins in the solution, after fining with cell wall material, using phloroglucinolysis and size exclusion chromatography, provided quantitative and qualitative information on the non-adsorbed compounds. Cell wall material showed strong affinity for the proanthocyanidins, one of the commercial tannins being bound up to 61% in the experiment. Comparison of the molecular mass distribution of the commercial enological tannins in solution, before and after fining, suggested that cell walls affinity for proanthocyanidins was more related with the proanthocyanidin molecular mass than with their percentage of galloylation. These interactions may have some enological implications, especially as regards the time of commercial tannins addition to the must/wine.

Authors+Show Affiliations

Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, Murcia 30071, Spain.Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, Murcia 30071, Spain.Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, Murcia 30071, Spain.Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, Murcia 30071, Spain. Electronic address: encarnag@um.es.

Pub Type(s)

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

Language

eng

PubMed ID

24444975

Citation

Bautista-Ortín, Ana Belén, et al. "Interactions Between Grape Skin Cell Wall Material and Commercial Enological Tannins. Practical Implications." Food Chemistry, vol. 152, 2014, pp. 558-65.
Bautista-Ortín AB, Cano-Lechuga M, Ruiz-García Y, et al. Interactions between grape skin cell wall material and commercial enological tannins. Practical implications. Food Chem. 2014;152:558-65.
Bautista-Ortín, A. B., Cano-Lechuga, M., Ruiz-García, Y., & Gómez-Plaza, E. (2014). Interactions between grape skin cell wall material and commercial enological tannins. Practical implications. Food Chemistry, 152, 558-65. https://doi.org/10.1016/j.foodchem.2013.12.009
Bautista-Ortín AB, et al. Interactions Between Grape Skin Cell Wall Material and Commercial Enological Tannins. Practical Implications. Food Chem. 2014;152:558-65. PubMed PMID: 24444975.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Interactions between grape skin cell wall material and commercial enological tannins. Practical implications. AU - Bautista-Ortín,Ana Belén, AU - Cano-Lechuga,Mario, AU - Ruiz-García,Yolanda, AU - Gómez-Plaza,Encarna, Y1 - 2013/12/09/ PY - 2013/07/22/received PY - 2013/11/28/revised PY - 2013/12/03/accepted PY - 2014/1/22/entrez PY - 2014/1/22/pubmed PY - 2014/9/6/medline KW - Cell wall material KW - Grapes KW - Phloroglucinolysis KW - Size exclusion chromatography KW - Tannins SP - 558 EP - 65 JF - Food chemistry JO - Food Chem VL - 152 N2 - Commercial enological tannins were used to investigate the role that cell wall material plays in proanthocyanidin adsorption. Insoluble cell wall material, prepared from the skin of Vitis vinifera L. cv. Monastrell berries, was combined with solutions containing six different commercial enological tannins (proanthocyanidin-type tannins). Analysis of the proanthocyanidins in the solution, after fining with cell wall material, using phloroglucinolysis and size exclusion chromatography, provided quantitative and qualitative information on the non-adsorbed compounds. Cell wall material showed strong affinity for the proanthocyanidins, one of the commercial tannins being bound up to 61% in the experiment. Comparison of the molecular mass distribution of the commercial enological tannins in solution, before and after fining, suggested that cell walls affinity for proanthocyanidins was more related with the proanthocyanidin molecular mass than with their percentage of galloylation. These interactions may have some enological implications, especially as regards the time of commercial tannins addition to the must/wine. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24444975/Interactions_between_grape_skin_cell_wall_material_and_commercial_enological_tannins__Practical_implications_ DB - PRIME DP - Unbound Medicine ER -