Fractionation of Nanoparticle Matter in Red Wines Using Asymmetrical Flow Field-Flow Fractionation

Abstract

The particle matter of wine is mainly composed of wine colloids and macromolecules. The present work develops a methodology using asymmetrical flow field-flow fractionation coupled with multi-angle light scattering, differential refractive index detector, and ultraviolet detector (AsFlFFF–MALS–dRI–UV) for the fractionation and determination of the molar mass, the hydrodynamic radius, and the apparent densities of the aggregates and macromolecules present in wine samples. The results from a set of six Argentinian high-altitude wines showed two main populations: the first population composed of wine colloids with higher UV-specific absorptivity and the second population composed of polysaccharides, such as arabinogalactans. The conformation results showed that population 1 consists of small and dense particles, while population 2 showed high molar masses and lower densities. The results demonstrated the use of AsFlFFF as a new, effective method for the fractionation and characterization of wine colloids and wine macromolecules in red wines with further potential applications.

Composition, ζ Potential, and Molar Mass Distribution of 20 Must and Wine Colloids from Five Different Cultivars Obtained during Four Consecutive Vintages

“…9,28,29 The polysaccharide composition found in our wine colloids was comparable to the findings of other authors, which reported predominant levels of rhamnose, arabinose, galactose, glucose, mannose, and galacturonic acid as well as minor amounts of fucose, xylose, and glucuronic acid. 8,16,30,31 In total, the amounts of polysaccharides in the colloids increased from must (281−572 g/kg dry matter) to wine (435−806 g/kg dry matter). The yeast colloid contained 635 g of polysaccharides per kg of dry matter (Table S4).…”

“…Multiple colloid populations in variable sizes have also been described by the use of asymmetrical flow field-flow fractionation for colloid separation in the wine directly instead of size exclusion chromatography for the separation of isolated colloids. For instance, Osorio-Macı ́as et al 38 reported three colloid fractions with different UV-absorption behavior in a white wine, while Marassi et al 15 and Osorio-Macı ́as et al 16 found two colloid fractions with different UV-absorption behavior in red wines.…”

“…No 2), ranging between refraction indices of polysaccharides (0.14 mL/g), proteins (0.18 mL/g), and (poly)phenols (0.26 mL/g) in a wine-like medium. 16 They were similar to the refraction index that had been reported earlier for the total solids (0.155 mL/g) and the colloids (0.166 mL/g) of a white wine. 38 In Figure 2, the exemplary size exclusion chromatograms show that the colloids consisted of three main fractions.…”

Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods

“…For the evaluation of the fate of phenolic compounds, for example, during fruit juice processing, the experimental setup must be extended by a certain kind of fractionation step such as centrifugation or equilibrium dialysis . Recently, the fractionation of wine colloids and particles composed of polyphenols, proteins, and polysaccharides has been analyzed by asymmetrical flow field-flow fractionation . This method seems particularly suitable for the investigation of aggregates because it allows the separation and, in combination with respective detectors, the characterization of particle properties.…”

“…23 Recently, the fractionation of wine colloids and particles composed of polyphenols, proteins, and polysaccharides has been analyzed by asymmetrical flow field-flow fractionation. 24 This method seems particularly suitable for the investigation of aggregates because it allows the separation and, in combination with respective detectors, the characterization of particle properties. However, other less abundant chromatographic methods like countercurrent chromatography and centrifugal precipitation chromatography or capillary electrophoresis might be applied because they also allow a more or less nondestructive separation of the aggregates.…”