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

Medina-Plaza, Cristina; Beaver, Jordan W.; Lerno, Larry; Dokoozlian, Nick; Ponangi, Ravi; Blair, Tom; Block, David E.; Oberholster, Anita

doi:10.3390/molecules24183350

Cited by 31 publications

(37 citation statements)

References 42 publications

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“…A series of reports have been published in support of a model developed for the extraction of phenolics from red grapes during winemaking, based on experimental data [127][128][129][130][131]. The model was developed as a function of temperature and ethanol concentration, and takes into consideration the release of phenolics, the adsorption of phenolics onto grape material, and the decrease in anthocyanin over time.…”

Section: Effect Of the Grape And Wine Matrixmentioning

confidence: 99%

Chemistry and Reactivity of Tannins in Vitis spp.: A Review

Watrelot

Norton

2020

Molecules

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Tannins are a group of polyphenols found in fruits, leaves, trees, etc., well known in the leather industry and in apples, persimmons and grapes, because of their capacity to interact with other polyphenols or other components either from the food product or from saliva. Prior to being able to interact with other compounds, tannins have to be extracted from the food matrix, which depends on their chemistry, as well as the chemical structure of other components, such as cell wall material and proteins. Vitis vinifera grapes are commonly grown around the world and are used in winemaking, providing good quality wines with different levels of tannins responsible for the final wine’s astringency. Many studies have focused on tannins extractability and retention with cell wall material, and the reactivity of tannins with proteins in Vitis vinifera grapes and wine, but there are very few reports for other Vitis species. However, depending on the environmental characteristics of certain regions, Vitis hybrid grapes are grown and used to produce wines more and more. This review focuses on the comparison of the chemistry of tannins, and their reactivity with other macromolecules in Vitis species.

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Section: Effect Of the Grape And Wine Matrixmentioning

confidence: 99%

Chemistry and Reactivity of Tannins in Vitis spp.: A Review

Watrelot

Norton

2020

Molecules

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“…Some release of tannins was observed in the control sample (CW-Tan), attributed to the combined action of ethanol concentration in the model solution and stirring. There are other studies that have looked into the effect of different concentrations of ethanol and different temperatures in the release of cell wall-bound proanthocyanidins and anthocyanidins [ 15 , 18 ]. Beaver et al [ 15 ] carried out desorption tests of cell wall-bound tannins and they showed that, by increasing the ethanol from 0% to 15%, the desorption of the tannins previously absorbed by the cell walls increased significantly, therefore, in the conditions in which we carried out this experiment, part of the tannins absorbed by the cell walls can be released just by the action of ethanol.…”

Section: Resultsmentioning

confidence: 99%

“…Beaver et al [ 15 ] carried out desorption tests of cell wall-bound tannins and they showed that, by increasing the ethanol from 0% to 15%, the desorption of the tannins previously absorbed by the cell walls increased significantly, therefore, in the conditions in which we carried out this experiment, part of the tannins absorbed by the cell walls can be released just by the action of ethanol. On the other hand, Medina-Plaza et al [ 18 ] performed absorption and desorption tests with cell walls and anthocyanins and they also reported that desorption was highly influenced by the temperature and the concentration of ethanol of the medium, even more than by the composition of the cell wall. They stated that possibly, in a real vinification, the wine punches (when there is already ethanol in the medium) may produce a certain release of the tannins and anthocyanins adsorbed by the cellular material in suspension during the maceration.…”

Section: Resultsmentioning

confidence: 99%

The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix

et al. 2021

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This study evaluates the capacity of four hydrolytic enzymes to limit the interactions between grape cell-walls and tannins and/or to favor tannin desorption. Adsorption and desorption tests were conducted by mixing a commercial seed tannin with purified skin cell-walls from Syrah grapes, in the presence or absence of hydrolytic enzymes, in a model-wine solution. The effects of the enzymes were evaluated by measuring the tannins in solution by High Performance Liquid Chromatography (HPLC) and the changes in the cell wall polysaccharide network by Comprehensive Microarray Polymer Profiling (COMPP) while the polysaccharides liberated from cell walls were analyzed by Size Exclusion Chromatography (SEC). The results showed that the enzymes limited the interaction between tannins and cell walls, especially cellulase, pectinase and xylanase, an effect associated with the cell wall structural modifications caused by the enzymes, which reduced their capacity to bind tannins. With regards to the tannin desorption process, enzymes did not play a significant role in liberating bound tannins. Those enzymes that showed the highest effect in limiting the adsorption of tannins and in disorganizing the cell wall structure, cellulase and pectinase, did not lead to a desorption of bound tannins, although they still showed a capacity of affecting cell wall structure. The results indicate that enzymes are not able to access those polysaccharides where tannins are bound, thus, they are not a useful tool for desorbing tannins from cell walls. The practical importance implications of these findings are discussed in the manuscript.

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“…In the absence of anthocyanins, PAs clearly seem to follow Langmuir model assumptions of single-layer adsorption. Anthocyanins, however, have been shown to have some characteristics of multi-layer adsorption likely due to their ability to participate in self-association via π–π stacking [ 14 ]. It is possible that free anthocyanins and polymeric pigment promote multilayer adsorption of PA, increasing the overall adsorptive capacity of the CWM.…”

Section: Discussionmentioning

confidence: 99%

“…Considering that the composition and conformation of most cell wall material induce a negative surface charge and that flavylium anthocyanins contain a cationic oxygen on their C-ring, it would stand to reason that the PA–CWM interactions may be disrupted by the presence of the charged anthocyanins. The anthocyanin–CWM interactions would likely be more thermodynamically favorable by comparison to PA–CWM interactions [ 13 , 14 ]. However, the study by Bautista-Ortin et al only studied this phenomenon under a single temperature, ethanol concentration, and PA concentration, all of which could potentially influence the adsorption mechanism or even compositional and conformational changes in PA molecules [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Cell Wall Material in the Presence of Anthocyanins

et al. 2020

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The quantitative and qualitative impacts of anthocyanins on proanthocyanidin adsorption to grape-derived cell wall material were investigated in fifteen unique systems of varying temperatures, ethanol concentrations, and proanthocyanidin concentrations. Proanthocyanidin solutions were exposed to cell wall material and monitored for changes in concentration over 24 h. Increases in both temperature and ethanol resulted in a larger retention of proanthocyanidins in solution and typically faster adsorption kinetics. Analysis of the solution after exposure to cell wall revealed a significant reduction in the molecular weight of proanthocyanidins present in solution, suggesting that anthocyanins do not alter a previously described mechanism of preferentially binding large molecular weight molecules. Additionally, a reduction in polymeric pigment abundance was noted in most conditions, suggesting rapid formation of polymeric pigment in the model solution and preferential adsorption of the polymeric pigment to cell wall material. Compared to a previous study of proanthocyanidin adsorption in the absence of anthocyanins, a significantly larger percentage of proanthocyanidin material was lost via adsorption—up to 70% of available material. In a winemaking context, this may suggest a preferential loss of polymeric pigment via adsorption to cap cell wall material compared to non-pigmented proanthocyanidins and free anthocyanins.

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

Cited by 31 publications

References 42 publications

Chemistry and Reactivity of Tannins in Vitis spp.: A Review

Chemistry and Reactivity of Tannins in Vitis spp.: A Review

The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix

The Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Cell Wall Material in the Presence of Anthocyanins

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