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Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.
J Agric Food Chem. 2014 May 21; 62(20):4558-70.JA

Abstract

Cabernet Sauvignon and Shiraz grapes were sourced from different regions within Australia, and microvinified with a skin contact period of 6 days. Grape samples were extracted using two protocols: a 15% v/v ethanol, 10 g/L tartaric acid extract of gently crushed berries (wine-like, WL) and a 50% v/v ethanol, pH 2 extract of grape berry homogenate. It was found that in WL extracts, grape tannin and anthocyanin concentrations were strongly related to wine tannin, anthocyanin and color density achieved during the skin contact period. No relationship was observed for grape tannin concentration analyzed in homogenate extracts and wine tannin, but a strong, positive relationship was found for anthocyanin concentration. When the data obtained from homogenate extraction was treated separately by grape variety, a stronger relationship between grape and wine tannin concentration was observed. Tannin compositional analysis in wines indicated that higher tannin concentrations were due to the extraction of tannin of higher molecular mass during fermentation, most likely from grape skins.

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 availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

24773241

Citation

Bindon, Keren A., et al. "Comparison of Extraction Protocols to Determine Differences in Wine-extractable Tannin and Anthocyanin in Vitis Vinifera L. Cv. Shiraz and Cabernet Sauvignon Grapes." Journal of Agricultural and Food Chemistry, vol. 62, no. 20, 2014, pp. 4558-70.
Bindon KA, Kassara S, Cynkar WU, et al. Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes. J Agric Food Chem. 2014;62(20):4558-70.
Bindon, K. A., Kassara, S., Cynkar, W. U., Robinson, E. M., Scrimgeour, N., & Smith, P. A. (2014). Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes. Journal of Agricultural and Food Chemistry, 62(20), 4558-70. https://doi.org/10.1021/jf5002777
Bindon KA, et al. Comparison of Extraction Protocols to Determine Differences in Wine-extractable Tannin and Anthocyanin in Vitis Vinifera L. Cv. Shiraz and Cabernet Sauvignon Grapes. J Agric Food Chem. 2014 May 21;62(20):4558-70. PubMed PMID: 24773241.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes. AU - Bindon,Keren A, AU - Kassara,Stella, AU - Cynkar,Wieslawa U, AU - Robinson,Ella M C, AU - Scrimgeour,Neil, AU - Smith,Paul A, Y1 - 2014/05/12/ PY - 2014/4/30/entrez PY - 2014/4/30/pubmed PY - 2014/10/16/medline SP - 4558 EP - 70 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 20 N2 - Cabernet Sauvignon and Shiraz grapes were sourced from different regions within Australia, and microvinified with a skin contact period of 6 days. Grape samples were extracted using two protocols: a 15% v/v ethanol, 10 g/L tartaric acid extract of gently crushed berries (wine-like, WL) and a 50% v/v ethanol, pH 2 extract of grape berry homogenate. It was found that in WL extracts, grape tannin and anthocyanin concentrations were strongly related to wine tannin, anthocyanin and color density achieved during the skin contact period. No relationship was observed for grape tannin concentration analyzed in homogenate extracts and wine tannin, but a strong, positive relationship was found for anthocyanin concentration. When the data obtained from homogenate extraction was treated separately by grape variety, a stronger relationship between grape and wine tannin concentration was observed. Tannin compositional analysis in wines indicated that higher tannin concentrations were due to the extraction of tannin of higher molecular mass during fermentation, most likely from grape skins. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/24773241/Comparison_of_extraction_protocols_to_determine_differences_in_wine_extractable_tannin_and_anthocyanin_in_Vitis_vinifera_L__cv__Shiraz_and_Cabernet_Sauvignon_grapes_ L2 - https://doi.org/10.1021/jf5002777 DB - PRIME DP - Unbound Medicine ER -