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Protein-precipitable tannin in wines from Vitis vinifera and interspecific hybrid grapes (Vitis ssp.): differences in concentration, extractability, and cell wall binding.
J Agric Food Chem. 2014 Jul 30; 62(30):7515-23.JA

Abstract

Although they possess significant viticultural advantages, interspecific hybrid grapes (Vitis spp.) are reported to produce wine with lower tannin concentrations than European wine varieties (Vitis vinifera). However, extensive quantitative data on this phenomenon as well as mechanistic explanations for these differences are lacking. A survey of primarily commercial wines from the Finger Lakes American Viticultural Area (New York) using a protein precipitation method determined that hybrid-based wines had >4-fold lower tannin concentrations than vinifera wines. To elucidate factors responsible for differences in wine tannin, 24 wines were produced from both red hybrid and vinifera cultivars under identical conditions. Lower wine tannin in French-American hybrid- than vinifera-based wines could be partially explained by lower grape tannin. However, experiments in which cell wall material was incubated with tannin indicated that cell wall binding may be of equal or greater importance in explaining lower wine tannin concentrations in hybrid-based wines. Subsequent characterization of cell wall material revealed that protein in flesh cell walls and, to a lesser extent, pectin in skin cell walls were correlated with cell wall binding.

Authors+Show Affiliations

Department of Food Science, Cornell University , 630 West North Street, Geneva, New York 14456, United States.No affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

25017417

Citation

Springer, Lindsay F., and Gavin L. Sacks. "Protein-precipitable Tannin in Wines From Vitis Vinifera and Interspecific Hybrid Grapes (Vitis Ssp.): Differences in Concentration, Extractability, and Cell Wall Binding." Journal of Agricultural and Food Chemistry, vol. 62, no. 30, 2014, pp. 7515-23.
Springer LF, Sacks GL. Protein-precipitable tannin in wines from Vitis vinifera and interspecific hybrid grapes (Vitis ssp.): differences in concentration, extractability, and cell wall binding. J Agric Food Chem. 2014;62(30):7515-23.
Springer, L. F., & Sacks, G. L. (2014). Protein-precipitable tannin in wines from Vitis vinifera and interspecific hybrid grapes (Vitis ssp.): differences in concentration, extractability, and cell wall binding. Journal of Agricultural and Food Chemistry, 62(30), 7515-23. https://doi.org/10.1021/jf5023274
Springer LF, Sacks GL. Protein-precipitable Tannin in Wines From Vitis Vinifera and Interspecific Hybrid Grapes (Vitis Ssp.): Differences in Concentration, Extractability, and Cell Wall Binding. J Agric Food Chem. 2014 Jul 30;62(30):7515-23. PubMed PMID: 25017417.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Protein-precipitable tannin in wines from Vitis vinifera and interspecific hybrid grapes (Vitis ssp.): differences in concentration, extractability, and cell wall binding. AU - Springer,Lindsay F, AU - Sacks,Gavin L, Y1 - 2014/07/21/ PY - 2014/7/15/entrez PY - 2014/7/16/pubmed PY - 2015/4/10/medline SP - 7515 EP - 23 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 30 N2 - Although they possess significant viticultural advantages, interspecific hybrid grapes (Vitis spp.) are reported to produce wine with lower tannin concentrations than European wine varieties (Vitis vinifera). However, extensive quantitative data on this phenomenon as well as mechanistic explanations for these differences are lacking. A survey of primarily commercial wines from the Finger Lakes American Viticultural Area (New York) using a protein precipitation method determined that hybrid-based wines had >4-fold lower tannin concentrations than vinifera wines. To elucidate factors responsible for differences in wine tannin, 24 wines were produced from both red hybrid and vinifera cultivars under identical conditions. Lower wine tannin in French-American hybrid- than vinifera-based wines could be partially explained by lower grape tannin. However, experiments in which cell wall material was incubated with tannin indicated that cell wall binding may be of equal or greater importance in explaining lower wine tannin concentrations in hybrid-based wines. Subsequent characterization of cell wall material revealed that protein in flesh cell walls and, to a lesser extent, pectin in skin cell walls were correlated with cell wall binding. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25017417/Protein_precipitable_tannin_in_wines_from_Vitis_vinifera_and_interspecific_hybrid_grapes__Vitis_ssp__:_differences_in_concentration_extractability_and_cell_wall_binding_ L2 - https://doi.org/10.1021/jf5023274 DB - PRIME DP - Unbound Medicine ER -