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Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects.
Food Chem. 2019 Apr 25; 278:36-46.FC

Abstract

Phenolic compounds play an important role in colour stability and sensory properties of red wine. This study evaluated berry skin cell wall composition and how this influences grape and wine phenolics at different ripeness levels (21°Brix, 23°Brix, and 25°Brix) over two consecutive vintages. The vintage effect was highly significant, especially in the pectin fraction of the grape cell walls and affected the concentrations of certain phenolics extracted. The climatic variance between the seasons might have influenced the differences observed in the grape cell wall compositions. Firstly, a higher grape and wine phenolic content, especially in polymeric phenols, was found in 2015 wines. Additionally, grape berry cell walls, especially at the earliest stages of ripening, were found to be more intact in 2015 than in 2016. Thus, a possible relationship was found between the degree of berry intactness, especially for pectin-rich components, and the corresponding phenolic extractability during the winemaking.

Authors+Show Affiliations

RISE Research Institutes of Sweden, Agrifood and Bioscience, Box 5401, 402 29, Göteborg, Sweden.Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg, Denmark.Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.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.Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa. Electronic address: wdutoit@sun.ac.za.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30583384

Citation

Garrido-Bañuelos, Gonzalo, et al. "Investigating the Relationship Between Grape Cell Wall Polysaccharide Composition and the Extractability of Phenolic Compounds Into Shiraz Wines. Part I: Vintage and Ripeness Effects." Food Chemistry, vol. 278, 2019, pp. 36-46.
Garrido-Bañuelos G, Buica A, Schückel J, et al. Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects. Food Chem. 2019;278:36-46.
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 grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects. Food Chemistry, 278, 36-46. https://doi.org/10.1016/j.foodchem.2018.10.134
Garrido-Bañuelos G, et al. Investigating the Relationship Between Grape Cell Wall Polysaccharide Composition and the Extractability of Phenolic Compounds Into Shiraz Wines. Part I: Vintage and Ripeness Effects. Food Chem. 2019 Apr 25;278:36-46. PubMed PMID: 30583384.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects. 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 - Cell walls KW - Grapes KW - Phenolics KW - Ripeness KW - Vintage effect KW - Wines SP - 36 EP - 46 JF - Food chemistry JO - Food Chem VL - 278 N2 - Phenolic compounds play an important role in colour stability and sensory properties of red wine. This study evaluated berry skin cell wall composition and how this influences grape and wine phenolics at different ripeness levels (21°Brix, 23°Brix, and 25°Brix) over two consecutive vintages. The vintage effect was highly significant, especially in the pectin fraction of the grape cell walls and affected the concentrations of certain phenolics extracted. The climatic variance between the seasons might have influenced the differences observed in the grape cell wall compositions. Firstly, a higher grape and wine phenolic content, especially in polymeric phenols, was found in 2015 wines. Additionally, grape berry cell walls, especially at the earliest stages of ripening, were found to be more intact in 2015 than in 2016. Thus, a possible relationship was found between the degree of berry intactness, especially for pectin-rich components, and the corresponding phenolic extractability during the winemaking. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30583384/Investigating_the_relationship_between_grape_cell_wall_polysaccharide_composition_and_the_extractability_of_phenolic_compounds_into_Shiraz_wines__Part_I:_Vintage_and_ripeness_effects_ DB - PRIME DP - Unbound Medicine ER -