Cheng Yiliang, Wimalasiri Pradeep M, Tian Bin, Watrelot Aude A
Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, Iowa 50011, United States.
Department of Wine Food & Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
J Agric Food Chem. 2024 Apr 10. doi: 10.1021/acs.jafc.4c00612.
This study examined the impact of grape flesh polysaccharide, protein, and amino acid contents on polyphenol retention from skins and seeds in Pinot noir () and cold-hardy interspecific cultivars Marquette and Frontenac ( spp.). After isolating grape tissues (skin, seed, and flesh), they were soaked either individually or combined with other tissues in a wine-like solution for up to 7 days. Findings revealed that flesh significantly reduces the concentration of condensed tannin, and mono- and diglucoside forms of anthocyanins in the supernatants, due to its rich content in polysaccharides and proteins. Frontenac skin and flesh tissues were the main sources of soluble proteins, amino acids, and soluble polysaccharides. Surprisingly, Marquette exhibited a higher retention of skin tannin than Pinot noir, likely due to its smaller tannin molecular mass, and a potential competitive effect with anthocyanins for the binding sites of flesh.
本研究考察了黑皮诺（）以及抗寒种间杂交品种马凯特和弗龙特纳克（ spp.）葡萄果肉中多糖、蛋白质和氨基酸含量对皮和籽中多酚保留的影响。分离出葡萄组织（皮、籽和果肉）后，将它们单独或与其他组织一起浸泡在类似葡萄酒的溶液中长达7天。研究结果表明，由于果肉中富含多糖和蛋白质，它能显著降低上清液中缩合单宁以及花青素的单糖苷和双糖苷形式的浓度。弗龙特纳克的皮和果肉组织是可溶性蛋白质、氨基酸和可溶性多糖的主要来源。令人惊讶的是，马凯特比黑皮诺表现出更高的皮单宁保留率，这可能是因为其单宁分子量较小，以及与花青素在果肉结合位点上存在潜在竞争效应。
