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Relationship of Soluble Grape-Derived Proteins to Condensed Tannin Extractability during Red Wine Fermentation.
J Agric Food Chem. 2016 Nov 02; 64(43):8191-8199.JA

Abstract

In red winemaking, the extractability of condensed tannins (CT) can vary considerably even under identical fermentation conditions, and several explanations for this phenomenon have been proposed. Recent work has demonstrated that grape pathogenesis-related proteins (PRPs) may limit retention of CT added to finished wines, but their relevance to CT extractability has not been evaluated. In this work, Vitis vinifera and interspecific hybrids (Vitis ssp.) from both hot and cool climates were vinified under small-scale, controlled conditions. The final CT concentration in wine was well modeled from initial grape tannin and juice protein concentrations using the Freundlich equation (r2= 0.686). In follow-up experiments, separation and pretreatment of juice by bentonite, heating, freezing, or exogenous tannin addition reduced protein concentrations in juices from two grape varieties. The bentonite treatment also led to greater wine CT for one of the varieties, indicating that prefermentation removal of grape protein may be a viable approach to increasing wine CT.

Authors+Show Affiliations

Department of Food Science, Stocking Hall, Cornell University , Ithaca, New York 14853, United States.Department of Food Science, Stocking Hall, Cornell University , Ithaca, New York 14853, United States.Department of Food Science, Stocking Hall, Cornell University , Ithaca, New York 14853, United States.E & J Gallo Winery, Modesto, California 95354, United States.Department of Food Science, Stocking Hall, Cornell University , Ithaca, New York 14853, United States.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27696840

Citation

Springer, Lindsay F., et al. "Relationship of Soluble Grape-Derived Proteins to Condensed Tannin Extractability During Red Wine Fermentation." Journal of Agricultural and Food Chemistry, vol. 64, no. 43, 2016, pp. 8191-8199.
Springer LF, Chen LA, Stahlecker AC, et al. Relationship of Soluble Grape-Derived Proteins to Condensed Tannin Extractability during Red Wine Fermentation. J Agric Food Chem. 2016;64(43):8191-8199.
Springer, L. F., Chen, L. A., Stahlecker, A. C., Cousins, P., & Sacks, G. L. (2016). Relationship of Soluble Grape-Derived Proteins to Condensed Tannin Extractability during Red Wine Fermentation. Journal of Agricultural and Food Chemistry, 64(43), 8191-8199.
Springer LF, et al. Relationship of Soluble Grape-Derived Proteins to Condensed Tannin Extractability During Red Wine Fermentation. J Agric Food Chem. 2016 Nov 2;64(43):8191-8199. PubMed PMID: 27696840.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Relationship of Soluble Grape-Derived Proteins to Condensed Tannin Extractability during Red Wine Fermentation. AU - Springer,Lindsay F, AU - Chen,Lei-An, AU - Stahlecker,Avery C, AU - Cousins,Peter, AU - Sacks,Gavin L, Y1 - 2016/10/24/ PY - 2016/11/3/pubmed PY - 2017/6/22/medline PY - 2016/10/5/entrez KW - astringency KW - condensed tannin KW - protein precipitation KW - protein−tannin interaction KW - tannin extraction KW - wine flavor KW - winemaking SP - 8191 EP - 8199 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 64 IS - 43 N2 - In red winemaking, the extractability of condensed tannins (CT) can vary considerably even under identical fermentation conditions, and several explanations for this phenomenon have been proposed. Recent work has demonstrated that grape pathogenesis-related proteins (PRPs) may limit retention of CT added to finished wines, but their relevance to CT extractability has not been evaluated. In this work, Vitis vinifera and interspecific hybrids (Vitis ssp.) from both hot and cool climates were vinified under small-scale, controlled conditions. The final CT concentration in wine was well modeled from initial grape tannin and juice protein concentrations using the Freundlich equation (r2= 0.686). In follow-up experiments, separation and pretreatment of juice by bentonite, heating, freezing, or exogenous tannin addition reduced protein concentrations in juices from two grape varieties. The bentonite treatment also led to greater wine CT for one of the varieties, indicating that prefermentation removal of grape protein may be a viable approach to increasing wine CT. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/27696840/Relationship_of_Soluble_Grape_Derived_Proteins_to_Condensed_Tannin_Extractability_during_Red_Wine_Fermentation_ L2 - https://doi.org/10.1021/acs.jafc.6b02891 DB - PRIME DP - Unbound Medicine ER -