Du Guorong, Wang Xiaoyu, Zhao Qinghao
School of Biological and Environmental Engineering, Xi'an University, Xi'an 710065, China.
College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang'an Avenue, Xi'an 710119, China.
Foods. 2023 Sep 5;12(18):3331. doi: 10.3390/foods12183331.
Excessive galloylated flavanols not only cause instability in the wine but also lead to unbalanced astringency. Although clarification agents are always used to precipitate unstable tannins in wine, the non-specific adsorption of tannins results in the failure to precisely regulate the tannin composition of the wine. In this work, molecularly imprinted polymers (MIPs) with template molecules of galloylated flavanols were designed to specifically adsorb gallotannins to reduce wine astringency. The results showed that the "pores" on the surface of the MIPs are the structural basis for the specific adsorption of the target substances, and the adsorption process is a chemically driven single-molecule layer adsorption. Moreover, in the mono/oligomeric gallotannin-rich model solution, the adsorption of gallotannins by I-MIPs prepared as single template molecules reached 71.0%, and the adsorption capacity of MIPs for monomeric gallotannins was about 6.0 times higher than polymeric gallotannins. Given the lack of technology for the targeted adsorption of tannins from wine, this work explored the targeted modulation of wine astringency by using molecular imprinting techniques.
过量的没食子酰化黄烷醇不仅会导致葡萄酒不稳定，还会导致涩味失衡。尽管澄清剂总是用于沉淀葡萄酒中不稳定的单宁，但单宁的非特异性吸附导致无法精确调节葡萄酒的单宁成分。在这项工作中，设计了以没食子酰化黄烷醇为模板分子的分子印迹聚合物（MIPs），以特异性吸附没食子单宁以降低葡萄酒的涩味。结果表明，MIPs表面的“孔”是目标物质特异性吸附的结构基础，吸附过程是化学驱动的单分子层吸附。此外，在富含单/低聚没食子单宁的模型溶液中，作为单模板分子制备的I-MIPs对没食子单宁的吸附率达到71.0%，MIPs对单体没食子单宁的吸附能力比聚合没食子单宁高约6.0倍。鉴于缺乏从葡萄酒中靶向吸附单宁的技术，这项工作探索了利用分子印迹技术对葡萄酒涩味进行靶向调节。
