Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review.
Crit Rev Food Sci Nutr. 2022; 62(28):7743-7759.CR

Abstract

Numerous research studies have evaluated factors influencing the nature and levels of phenolics and polysaccharides in food matrices. However, in grape and wines most of these works have approach these classes of compounds individually. In recent years, the number of publications interconnecting classes have increased dramatically. The present review relates the last decade's findings on the relationship between phenolics and polysaccharides from grapes, throughout the entire winemaking process up to evaluating the impact of their relationship on the red wine sensory perception. The combination and interconnection of the most recent research studies, from single interactions in model wines to the investigation of the formation of complex macromolecules, brings the perfect story line to relate the relationship between phenolics and polysaccharides from the vineyard to the glass. Grape pectin is highly reactive toward grape and grape derived phenolics. Differences between grape cultivars or changes during grape ripeness will affect the extractability of these compounds into the wines. Therefore, the nature of the grape components will be crucial to understand the subsequent reactions occurring between phenolics and polysaccharide of the corresponding wines. It has been demonstrated that they can form very complex macromolecules which affect wine color, stability and sensory properties.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Garrido-Bañuelos G

South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa. Product Design - Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden.

Buica A

South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa.

du Toit W

South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa.

MeSH

AnthocyaninsCell WallFruitPectinsPhenolsPolysaccharidesProanthocyanidinsVitisWine

Pub Type(s)

Journal Article

Review

Language

eng

PubMed ID

33951953

Citation

Garrido-Bañuelos, Gonzalo, et al. "Relationship Between Anthocyanins, Proanthocyanidins, and Cell Wall Polysaccharides in Grapes and Red Wines. a Current State-of-art Review." Critical Reviews in Food Science and Nutrition, vol. 62, no. 28, 2022, pp. 7743-7759.

Garrido-Bañuelos G, Buica A, du Toit W. Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review. Crit Rev Food Sci Nutr. 2022;62(28):7743-7759.

Garrido-Bañuelos, G., Buica, A., & du Toit, W. (2022). Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review. Critical Reviews in Food Science and Nutrition, 62(28), 7743-7759. https://doi.org/10.1080/10408398.2021.1918056

Garrido-Bañuelos G, Buica A, du Toit W. Relationship Between Anthocyanins, Proanthocyanidins, and Cell Wall Polysaccharides in Grapes and Red Wines. a Current State-of-art Review. Crit Rev Food Sci Nutr. 2022;62(28):7743-7759. PubMed PMID: 33951953.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review. AU - Garrido-Bañuelos,Gonzalo, AU - Buica,Astrid, AU - du Toit,Wessel, Y1 - 2021/05/06/ PY - 2021/5/7/pubmed PY - 2022/9/30/medline PY - 2021/5/6/entrez KW - Grapes KW - cell wall KW - phenolics KW - polysaccharides KW - sensory KW - wine SP - 7743 EP - 7759 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 62 IS - 28 N2 - Numerous research studies have evaluated factors influencing the nature and levels of phenolics and polysaccharides in food matrices. However, in grape and wines most of these works have approach these classes of compounds individually. In recent years, the number of publications interconnecting classes have increased dramatically. The present review relates the last decade's findings on the relationship between phenolics and polysaccharides from grapes, throughout the entire winemaking process up to evaluating the impact of their relationship on the red wine sensory perception. The combination and interconnection of the most recent research studies, from single interactions in model wines to the investigation of the formation of complex macromolecules, brings the perfect story line to relate the relationship between phenolics and polysaccharides from the vineyard to the glass. Grape pectin is highly reactive toward grape and grape derived phenolics. Differences between grape cultivars or changes during grape ripeness will affect the extractability of these compounds into the wines. Therefore, the nature of the grape components will be crucial to understand the subsequent reactions occurring between phenolics and polysaccharide of the corresponding wines. It has been demonstrated that they can form very complex macromolecules which affect wine color, stability and sensory properties. SN - 1549-7852 UR - https://www.unboundmedicine.com/medline/citation/33951953/Relationship_between_anthocyanins_proanthocyanidins_and_cell_wall_polysaccharides_in_grapes_and_red_wines__A_current_state_of_art_review_ DB - PRIME DP - Unbound Medicine ER -

Tags

Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review.Crit Rev Food Sci Nutr. 2022; 62(28):7743-7759.CR