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Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels.
Food Chem. 2019 Apr 25; 278:26-35.FC

Abstract

This study evaluated the relationship between cell wall breakdown, from Shiraz grapes harvested at three different ripeness levels and the colour and phenolics extracted during alcoholic fermentation into wines. Phenolic differences between the ripeness treatments were minimal after ¼ of the fermentation was completed. However, colour and phenolic content were significantly higher in finished wines made from 25°Brix grapes compared to those from 21°Brix and 23°Brix. Levels of grape cell wall polysaccharide deconstruction during fermentation was a determining correlative factor in relation to phenolic extractability. In this context, the de-pectination observed during ripening was found to enhance this deconstruction or "opening-up" of the grape pomace during fermentation, thus increasing the differential extraction of specific polyphenols, especially polymeric polyphenols, into the wines. Additionally, the degree of cell wall deconstruction seemed to play a role in the possible retention and extraction of specific grape proanthocyanidins, depending on their nature and polymer length.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Garrido-Bañuelos G
RISE Research Institutes of Sweden, Agrifood and Biosciences, Box 5401, 402 29, Göteborg, Sweden.
Buica A
Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.
Schückel J
Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg, Denmark.
Zietsman AJJ
Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.
Willats WGT
Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg, Denmark; School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, United Kingdom.
Moore JP
Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.
Du Toit WJ
Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa. Electronic address: wdutoit@sun.ac.za.

MeSH

Cell WallChromatography, High Pressure LiquidColorFruitGas Chromatography-Mass SpectrometryMonosaccharidesPhenolsPolysaccharidesPrincipal Component AnalysisProanthocyanidinsSpectrophotometryVitisWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30583371

Citation

Garrido-Bañuelos, Gonzalo, et al. "Investigating the Relationship Between Cell Wall Polysaccharide Composition and the Extractability of Grape Phenolic Compounds Into Shiraz Wines. Part II: Extractability During Fermentation Into Wines Made From Grapes of Different Ripeness Levels." Food Chemistry, vol. 278, 2019, pp. 26-35.
Garrido-Bañuelos G, Buica A, Schückel J, et al. Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels. Food Chem. 2019;278:26-35.
Garrido-Bañuelos, G., Buica, A., Schückel, J., Zietsman, A. J. J., Willats, W. G. T., Moore, J. P., & Du Toit, W. J. (2019). Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels. Food Chemistry, 278, 26-35. https://doi.org/10.1016/j.foodchem.2018.10.136
Garrido-Bañuelos G, et al. Investigating the Relationship Between Cell Wall Polysaccharide Composition and the Extractability of Grape Phenolic Compounds Into Shiraz Wines. Part II: Extractability During Fermentation Into Wines Made From Grapes of Different Ripeness Levels. Food Chem. 2019 Apr 25;278:26-35. PubMed PMID: 30583371.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels. AU - Garrido-Bañuelos,Gonzalo, AU - Buica,Astrid, AU - Schückel,Julia, AU - Zietsman,Anscha J J, AU - Willats,William G T, AU - Moore,John P, AU - Du Toit,Wessel J, Y1 - 2018/10/30/ PY - 2018/03/28/received PY - 2018/09/26/revised PY - 2018/10/29/accepted PY - 2018/12/26/entrez PY - 2018/12/26/pubmed PY - 2019/2/7/medline KW - Alcoholic fermentation KW - Cell walls KW - Extractability KW - Phenolics KW - Polysaccharides KW - Ripeness SP - 26 EP - 35 JF - Food chemistry JO - Food Chem VL - 278 N2 - This study evaluated the relationship between cell wall breakdown, from Shiraz grapes harvested at three different ripeness levels and the colour and phenolics extracted during alcoholic fermentation into wines. Phenolic differences between the ripeness treatments were minimal after ¼ of the fermentation was completed. However, colour and phenolic content were significantly higher in finished wines made from 25°Brix grapes compared to those from 21°Brix and 23°Brix. Levels of grape cell wall polysaccharide deconstruction during fermentation was a determining correlative factor in relation to phenolic extractability. In this context, the de-pectination observed during ripening was found to enhance this deconstruction or "opening-up" of the grape pomace during fermentation, thus increasing the differential extraction of specific polyphenols, especially polymeric polyphenols, into the wines. Additionally, the degree of cell wall deconstruction seemed to play a role in the possible retention and extraction of specific grape proanthocyanidins, depending on their nature and polymer length. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30583371/Investigating_the_relationship_between_cell_wall_polysaccharide_composition_and_the_extractability_of_grape_phenolic_compounds_into_Shiraz_wines__Part_II:_Extractability_during_fermentation_into_wines_made_from_grapes_of_different_ripeness_levels_ DB - PRIME DP - Unbound Medicine ER -