Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls.
adsorption isotherms
anthocyanins
comprehensive microarray polymer profiling
interactions
pulp cell walls
tannins
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Jun 2022
Jun 2022
Historique:
revised:
15
10
2021
received:
14
06
2021
accepted:
25
11
2021
pubmed:
26
11
2021
medline:
24
5
2022
entrez:
25
11
2021
Statut:
ppublish
Résumé
During winemaking, after extraction from the skins, anthocyanins and tannins adsorb onto the pulp flesh cell walls. The present study aimed to quantify the amounts adsorbed and their impact on wine composition, the impact of variety and ethanol on adsorption, and whether the presence of anthocyanins plays a role and impacts tannin adsorption. Anthocyanin and tannin fractions obtained by mimicking winemaking conditions were mixed with fresh flesh cell walls of two varieties: Carignan and Grenache. Adsorption isotherms were measured. Adsorption of tannins was higher with Carignan than with Grenache and decreased when the ethanol content increased. In comparison, anthocyanins were adsorbed in small amounts, and their mixing with tannins had no impact on their adsorption. The differences were related to differences in pulp cell wall composition, particularly in terms of extensins and arabinans. Adsorption of tannins, which can reach 50% of the initial amount, depends on the pulp cell wall composition. This needs to be investigated further. © 2021 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
During winemaking, after extraction from the skins, anthocyanins and tannins adsorb onto the pulp flesh cell walls. The present study aimed to quantify the amounts adsorbed and their impact on wine composition, the impact of variety and ethanol on adsorption, and whether the presence of anthocyanins plays a role and impacts tannin adsorption.
RESULTS
RESULTS
Anthocyanin and tannin fractions obtained by mimicking winemaking conditions were mixed with fresh flesh cell walls of two varieties: Carignan and Grenache. Adsorption isotherms were measured. Adsorption of tannins was higher with Carignan than with Grenache and decreased when the ethanol content increased. In comparison, anthocyanins were adsorbed in small amounts, and their mixing with tannins had no impact on their adsorption. The differences were related to differences in pulp cell wall composition, particularly in terms of extensins and arabinans.
CONCLUSION
CONCLUSIONS
Adsorption of tannins, which can reach 50% of the initial amount, depends on the pulp cell wall composition. This needs to be investigated further. © 2021 Society of Chemical Industry.
Substances chimiques
Anthocyanins
0
Tannins
0
Ethanol
3K9958V90M
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3379-3392Subventions
Organisme : Agence Nationale de la Recherche
ID : ANR-10-LABX-001-01 Labex Agro ID 1603-001
Organisme : Agropolis Fondation
Organisme : French National Research Agency
Informations de copyright
© 2021 Society of Chemical Industry.
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