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Transfer of Tannin Characteristics from Grape Skins or Seeds to Wine-Like Solutions and their Impact on Potential Astringency

dc.rights.licenseopenen_US
dc.contributor.authorRINALDI, Alessandra
dc.contributor.authorITURMENDI, Nerea
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.contributor.authorMOIO, Luigi
dc.date.accessioned2021-06-23T14:14:30Z
dc.date.available2021-06-23T14:14:30Z
dc.date.issued2015-09
dc.identifier.issn0023-6438en_US
dc.identifier.urihttps://www.researchgate.net/publication/273906250_Transfer_of_Tannin_Characteristics_from_Grape_Skins_or_Seeds_to_Wine-Like_Solutions_and_their_Impact_on_Potential_Astringency
dc.identifier.urioai:crossref.org:10.1016/j.lwt.2015.02.037
dc.identifier.urioai:researchgate.net:273906250
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/79276
dc.description.abstractEnA simulated maceration was carried out with skins or seeds of Aglianico, Merlot and Cabernet Sauvignon grape cultivars in order to study the entity of the transfer of tannins from grape to wine. The structural characteristics of skins and seeds extracts (native tannins) and corresponding wine-like solutions (macerated tannins) were analysed by phloroglucinolysis. Their potential astringency was evaluated according to the reactivity towards salivary proteins by the Saliva Precipitation Index (SPI). From grape to wine-like solution, the transfer of structural characteristics varied differently for skins and seeds. A significant influence of extraction method and grape variety was also stated, principally as regard the percentage of prodelphinidins (%P) for skins, and of galloylation (%G) for seeds. For some parameters that were able to differentiate grapes through the maceration process, a cultivar effect emerged. Reactivity of tannins also differed, but not for seeds. For Aglianico native and macerated tannins, the highest in SPIs, seeds monomers and oligomers were quantified by HPLC/MS. Principal Component Analysis (PCA) allowed to reveal the structural characteristics mainly associated with the reactivity of tannins towards salivary proteins. The proanthocyanidins content and the %G increased potential astringency, while it was reduced by the %P.
dc.language.isoENen_US
dc.sourcecrossref
dc.sourceresearchgate
dc.subject.engrape
dc.subject.entannin
dc.subject.enmaceration
dc.subject.enastringency
dc.subject.ensaliva
dc.title.enTransfer of Tannin Characteristics from Grape Skins or Seeds to Wine-Like Solutions and their Impact on Potential Astringency
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.lwt.2015.02.037en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalLWT - Food Science and Technologyen_US
bordeaux.page667-676en_US
bordeaux.volume63en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.issue1en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
workflow.import.sourcedissemin
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=LWT%20-%20Food%20Science%20and%20Technology&rft.date=2015-09&rft.volume=63&rft.issue=1&rft.spage=667-676&rft.epage=667-676&rft.eissn=0023-6438&rft.issn=0023-6438&rft.au=RINALDI,%20Alessandra&ITURMENDI,%20Nerea&JOURDES,%20Michael&TEISSEDRE,%20Pierre%20Louis&MOIO,%20Luigi&rft.genre=article


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