Delić Katarina, Milinčić Danijel D, Petrović Aleksandar V, Stanojević Slađana P, Gancel Anne-Laure, Jourdes Michael, Pešić Mirjana B, Teissedre Pierre-Louis
Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia.
Bordeaux Sciences Agro, Bordeaux INP, Université de Bordeaux, UMR 1366 OENOLOGIE, ISVV, 33140 Villenave d'Ornon, France.
Foods. 2025 May 17;14(10):1780. doi: 10.3390/foods14101780.
In this study, the reactivity of procyanidins and anthocyanins in young and aged Prokupac wines toward salivary proteins is investigated via SDS-PAGE and UHPLC-QTOF-MS to determine the differences between the phenolic compounds of red wine in relation to the aging process of wine. SDS-PAGE analysis revealed that procyanidins, flavanol-anthocyanin polymers, and ellagitannins in aged wine have strong affinities for salivary proteins, leading to the formation of insoluble complexes. By contrast, young wine contained predominantly procyanidins with high salivary protein affinity, as well as monomeric flavan-3-ols and anthocyanins, which mainly form soluble aggregates, while polymeric phenolics were less represented. Electrophoretic patterns further showed that seed-derived procyanidins mainly formed insoluble complexes with salivary proteins, whereas skin-derived anthocyanins tended to form soluble ones. The total content of all phenolic compounds quantified by UHPLC-QTOF-MS was 2.5 times higher in young wine than in aged wine, primarily due to the significantly greater abundance of malvidine-3--glucoside in young wine (eightfold higher level in young wine). Targeted UHPLC-QTOF-MS analysis of selected phenolics confirmed the electrophoretic results and showed a higher binding affinity of procyanidins in aged wine compared to young wine, as well as a higher percentage of procyanidin binding compared to anthocyanins, independent of the age of the wine. Sensory evaluation showed that aged wine had higher tannin quality scores, whereas young wine exhibited greater acidity and astringency, with bitterness being comparable between them. These results highlight the influence of wine aging on the interaction between phenolic compounds and salivary proteins and emphasize the dominant role of procyanidins in protein binding and the potential synergistic contribution of anthocyanins to mouthfeel perception.
在本研究中，通过SDS-PAGE和UHPLC-QTOF-MS研究了年轻和陈年普罗库帕克葡萄酒中原花青素和花青素对唾液蛋白的反应性，以确定红葡萄酒中酚类化合物与葡萄酒陈酿过程相关的差异。SDS-PAGE分析表明，陈年葡萄酒中的原花青素、黄烷醇-花青素聚合物和鞣花单宁对唾液蛋白具有很强的亲和力，导致形成不溶性复合物。相比之下，年轻葡萄酒主要含有对唾液蛋白具有高亲和力的原花青素，以及主要形成可溶性聚集体的单体黄烷-3-醇和花青素，而聚合酚类的含量较少。电泳图谱进一步表明，种子来源的原花青素主要与唾液蛋白形成不溶性复合物，而果皮来源的花青素倾向于形成可溶性复合物。通过UHPLC-QTOF-MS定量的所有酚类化合物的总含量在年轻葡萄酒中比在陈年葡萄酒中高2.5倍，这主要是由于年轻葡萄酒中矢车菊素-3-葡萄糖苷的含量显著更高（年轻葡萄酒中的含量高八倍）。对选定酚类化合物的靶向UHPLC-QTOF-MS分析证实了电泳结果，并表明与年轻葡萄酒相比，陈年葡萄酒中原花青素的结合亲和力更高，并且与花青素相比，原花青素的结合百分比更高，与葡萄酒的年份无关。感官评价表明，陈年葡萄酒的单宁质量得分更高，而年轻葡萄酒表现出更高的酸度和涩味，两者的苦味相当。这些结果突出了葡萄酒陈酿对酚类化合物与唾液蛋白之间相互作用的影响，并强调了原花青素在蛋白质结合中的主导作用以及花青素对口感感知的潜在协同贡献。
