Application and comparison of four selected procedures for the isolation of cell-wall material from the skin of grapes cv. Monastrell

Apolinar-Valiente, Rafael; Romero‐Cascales, Inmaculada; López-Roca, José María; Gómez‐Plaza, Encarna; Ros-García, José María

doi:10.1016/j.aca.2009.09.020

Cited by 41 publications

(24 citation statements)

References 30 publications

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“…The large difference found between CWM1 and CWM 2–5 in the presence of alcohol and higher temperature (15% EtOH, 30 °C) could be attributed to expansion of the CWM matrix caused by the temperature and EtOH presence [23]. It has also been probed that changes on temperature and ethanol can modify the interactions occurring between CWM and anthocyanins such as hydrogen bonds and coulombic interactions [10,24]. The absence of the macromolecules interwoven with the CWM network (CWM1) makes this CWM more sensitive to EtOH and temperature changes leading to an opening up of the structure making more binding sites available.…”

Section: Resultsmentioning

confidence: 99%

Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions

et al. 2019

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The effects of temperature and ethanol concentration on the kinetics of anthocyanin adsorption and desorption interactions with five cell wall materials (CWM) of different composition were investigated. Using temperatures of 15 °C and 30 °C and model wine with ethanol concentrations of 0% and 15% (v/v) over 120 min, the adsorption and desorption rates of five anthocyanin-glucosides were recorded in triplicate. Small-scale experiments were conducted using a benchtop incubator to mimic a single berry fermentation. Results indicate that more than 90% of the adsorption occurs within the first 60 min of the addition of anthocyanins to CWM. However, desorption appears to occur much faster, with maximum desorption being reached after 30 min. The extent of both adsorption and desorption was clearly dependent not only on temperature and ethanol concentration but also on the CWM composition.

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Section: Resultsmentioning

confidence: 99%

Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions

et al. 2019

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“…Cell wall material was isolated from grape skins as the 70% ethanol residue following Apolinar-Valiente et al (Apolinar-Valiente, Romero-Cascales, López-Roca, Gómez-Plaza, & Ros-García, 2010). Briefly, 10 g of grape skins were suspended in 15 mL of boiling water for 5 min and after that were homogenized using a Polytron (Glen Mills Inc., Clifton, NJ, USA) during 2 min.…”

Section: Isolation Of Cell Wall Materialsmentioning

confidence: 99%

Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree

et al. 2014

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The relationship between cell wall composition and extractability of anthocyanins from red grape skins was assessed in Tempranillo grape samples harvested at three stages of ripening (pre-harvest, harvest and over-ripening) and three different contents of soluble solids (22, 24 and 26 °Brix) within each stage. Cell wall material was isolated and analysed in order to determine cellulose, lignin, non-cellulosic polysaccharides, protein, total polyphenols index and the degree of esterification of pectins. Results showed the influence of ripeness degree and contents of soluble solids on cell wall composition. Furthermore, principal components analysis was applied to the obtained data set in order to establish relationships between cell wall composition and extractability of anthocyanins. Total insoluble material exhibits the biggest opposition to anthocyanin extraction, while the highest amounts of cellulose, rhamnogalacturonans-II and polyphenols were positively correlated with anthocyanin extraction. Moreover, multiple linear regression was performed to assess the influence of the cell wall composition on the extraction of anthocyanin compounds. A model connecting cell wall composition and anthocyanin extractabilities was built, explaining 96.2% of the observed variability.

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“…We will not present the protocols carried out to obtain the polysaccharides from the cell walls of grape berries, which have already been described recently by other authors (Apolinar-Valiente et al 2010).…”

Section: Methods Of Sample Preparationmentioning

confidence: 99%

Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)

Guadalupe¹,

Ayestarán²,

Williams³

et al. 2015

Polysaccharides

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Application and comparison of four selected procedures for the isolation of cell-wall material from the skin of grapes cv. Monastrell

Cited by 41 publications

References 30 publications

Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions

Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions

Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree

Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)

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