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Remarkable proanthocyanidin adsorption properties of monastrell pomace cell wall material highlight its potential use as an alternative fining agent in red wine production.
J Agric Food Chem. 2015 Jan 21; 63(2):620-33.JA

Abstract

The existence of interactions between the polysaccharides of vegetal cell walls and proanthocyanins makes this cell wall material an interesting option for its use as a fining agent to reduce the level of proanthocyanins in wines. Pomace wastes from the winery are widely available and a source of cell wall material, and the identification of varieties whose pomace cell walls present high proanthocyanin binding capacity and of processing methods that could enhance their adsorption properties could be of great interest. This study compared the proanthocyanin adsorption properties of pomace cell wall material from three different grape varieties (Monastrell, Cabernet Sauvignon, and Syrah), and the results were compared with those obtained using fresh grape cell walls. Also, the effect of the vinification method has been studied. Analysis of the proanthocyanidins in the solution after reaction with the cell wall material, using phloroglucinolysis and size exclusion chromatography, provided quantitative and qualitative information on the adsorbed and nonadsorbed compounds. A highlight of this study was the observation that Monastrell pomace cell wall material showed a strong affinity for proanthocyanidins, with values similar to that obtained for fresh grapes cell walls, and a preferential binding of high molecular mass proanthocyanidins, so these pomace cell walls could be used in wines to reduce astringency. The use of maceration enzymes during vinification had little effect on the retention capacity of the pomace cell walls obtained from this vinification, although an increase in the retention of low molecular mass proanthocyanidins was observed, and this might have implications for wine sensory properties.

Authors+Show Affiliations

Departamento de Tecnologı́a de Alimentos, Nutrición y Bromatologı́a, Facultad de Veterinaria, Universidad de Murcia , Campus de Espinardo, 30071 Murcia, Spain.No affiliation info availableNo 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

25529053

Citation

Bautista-Ortín, Ana Belén, et al. "Remarkable Proanthocyanidin Adsorption Properties of Monastrell Pomace Cell Wall Material Highlight Its Potential Use as an Alternative Fining Agent in Red Wine Production." Journal of Agricultural and Food Chemistry, vol. 63, no. 2, 2015, pp. 620-33.
Bautista-Ortín AB, Ruiz-García Y, Marín F, et al. Remarkable proanthocyanidin adsorption properties of monastrell pomace cell wall material highlight its potential use as an alternative fining agent in red wine production. J Agric Food Chem. 2015;63(2):620-33.
Bautista-Ortín, A. B., Ruiz-García, Y., Marín, F., Molero, N., Apolinar-Valiente, R., & Gómez-Plaza, E. (2015). Remarkable proanthocyanidin adsorption properties of monastrell pomace cell wall material highlight its potential use as an alternative fining agent in red wine production. Journal of Agricultural and Food Chemistry, 63(2), 620-33. https://doi.org/10.1021/jf503659y
Bautista-Ortín AB, et al. Remarkable Proanthocyanidin Adsorption Properties of Monastrell Pomace Cell Wall Material Highlight Its Potential Use as an Alternative Fining Agent in Red Wine Production. J Agric Food Chem. 2015 Jan 21;63(2):620-33. PubMed PMID: 25529053.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Remarkable proanthocyanidin adsorption properties of monastrell pomace cell wall material highlight its potential use as an alternative fining agent in red wine production. AU - Bautista-Ortín,Ana Belén, AU - Ruiz-García,Yolanda, AU - Marín,Fátima, AU - Molero,Noelia, AU - Apolinar-Valiente,Rafael, AU - Gómez-Plaza,Encarna, Y1 - 2015/01/06/ PY - 2014/12/23/entrez PY - 2014/12/23/pubmed PY - 2015/9/10/medline KW - cell wall material KW - grapes KW - phloroglucinolysis KW - pomace KW - proanthocyanidins KW - size exclusion chromatography KW - tannins SP - 620 EP - 33 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 2 N2 - The existence of interactions between the polysaccharides of vegetal cell walls and proanthocyanins makes this cell wall material an interesting option for its use as a fining agent to reduce the level of proanthocyanins in wines. Pomace wastes from the winery are widely available and a source of cell wall material, and the identification of varieties whose pomace cell walls present high proanthocyanin binding capacity and of processing methods that could enhance their adsorption properties could be of great interest. This study compared the proanthocyanin adsorption properties of pomace cell wall material from three different grape varieties (Monastrell, Cabernet Sauvignon, and Syrah), and the results were compared with those obtained using fresh grape cell walls. Also, the effect of the vinification method has been studied. Analysis of the proanthocyanidins in the solution after reaction with the cell wall material, using phloroglucinolysis and size exclusion chromatography, provided quantitative and qualitative information on the adsorbed and nonadsorbed compounds. A highlight of this study was the observation that Monastrell pomace cell wall material showed a strong affinity for proanthocyanidins, with values similar to that obtained for fresh grapes cell walls, and a preferential binding of high molecular mass proanthocyanidins, so these pomace cell walls could be used in wines to reduce astringency. The use of maceration enzymes during vinification had little effect on the retention capacity of the pomace cell walls obtained from this vinification, although an increase in the retention of low molecular mass proanthocyanidins was observed, and this might have implications for wine sensory properties. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25529053/Remarkable_proanthocyanidin_adsorption_properties_of_monastrell_pomace_cell_wall_material_highlight_its_potential_use_as_an_alternative_fining_agent_in_red_wine_production_ L2 - https://doi.org/10.1021/jf503659y DB - PRIME DP - Unbound Medicine ER -