SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France.
Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark.
J Sci Food Agric. 2022 Jun;102(8):3379-3392. doi: 10.1002/jsfa.11685. Epub 2021 Dec 9.
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.
在酿酒过程中，葡萄皮中的花青素和单宁提取后会吸附在果肉细胞的细胞壁上。本研究旨在定量测定吸附量及其对葡萄酒成分的影响，研究品种和乙醇对吸附的影响，以及花青素的存在是否起作用并影响单宁的吸附。
通过模拟酿酒条件获得的花青素和单宁馏分与两种品种的新鲜果肉细胞壁（佳丽酿和歌海娜）混合。测量吸附等温线。与歌海娜相比，单宁在佳丽酿上的吸附量更高，且随着乙醇含量的增加而减少。相比之下，花青素吸附量较少，且与单宁混合对其吸附没有影响。这些差异与果肉细胞壁组成的差异有关，特别是伸展蛋白和阿拉伯聚糖。
单宁的吸附量（可达初始量的 50%）取决于果肉细胞的细胞壁组成，这需要进一步研究。 © 2021 英国化学学会。
