Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, Murcia 30071, Spain.
Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, Murcia 30071, Spain.
Food Chem. 2014;152:558-65. doi: 10.1016/j.foodchem.2013.12.009. Epub 2013 Dec 9.
Commercial enological tannins were used to investigate the role that cell wall material plays in proanthocyanidin adsorption. Insoluble cell wall material, prepared from the skin of Vitis vinifera L. cv. Monastrell berries, was combined with solutions containing six different commercial enological tannins (proanthocyanidin-type tannins). Analysis of the proanthocyanidins in the solution, after fining with cell wall material, using phloroglucinolysis and size exclusion chromatography, provided quantitative and qualitative information on the non-adsorbed compounds. Cell wall material showed strong affinity for the proanthocyanidins, one of the commercial tannins being bound up to 61% in the experiment. Comparison of the molecular mass distribution of the commercial enological tannins in solution, before and after fining, suggested that cell walls affinity for proanthocyanidins was more related with the proanthocyanidin molecular mass than with their percentage of galloylation. These interactions may have some enological implications, especially as regards the time of commercial tannins addition to the must/wine.
商业用酶单宁被用来研究细胞壁物质在原花青素吸附中的作用。从 Monastrell 葡萄皮中制备的不溶性细胞壁物质与含有六种不同商业用酶单宁（原花青素型单宁）的溶液结合。用间苯三酚裂解和尺寸排阻色谱法分析用细胞壁物质处理后的溶液中原花青素，可提供非吸附化合物的定量和定性信息。细胞壁物质对原花青素具有很强的亲和力，在实验中，其中一种商业单宁的结合率高达 61%。比较溶液中商业用酶单宁在澄清前后的分子量分布，表明细胞壁对原花青素的亲和力与其原花青素分子量的关系更密切，而与其没食子酰化程度的关系不大。这些相互作用可能具有一些葡萄酒酿造方面的意义，特别是在商业单宁添加到葡萄汁/葡萄酒中的时间方面。
