Review: Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine

Hanlin, Rachel; Hrmová, Mária; Harbertson, James F.; Downey, Mark O.

doi:10.1111/j.1755-0238.2009.00068.x

Cited by 187 publications

(157 citation statements)

References 99 publications

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“…3) was between five and 10 subunits, similar to the polymer lengths in wine reported elsewhere (Monagas et al, 2003;Pastor del Rio & Kennedy, 2006). This suggests that only small tannin polymers are extracted during winemaking, with large polymers remaining in the grape tissue, possibly bound to the cell wall matrix (Hanlin et al, 2010). For this reason, perhaps extraction with a model wine would be more appropriate for estimating potential grape skin tannin extraction into wine.…”

Section: Tannin Polymer Lengthmentioning

confidence: 99%

Comparison of Ethanol and Acetone Mixtures for Extraction of Condensed Tannin from Grape Skin

Downey¹,

Hanlin²

2016

SAJEV

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Discrepancies in condensed tannin concentrations in grape skin determined by different analytical methods prompted the closer examination of aspects of the methodologies. One of these was the choice of extraction solvent. Condensed tannins were extracted from Shiraz grape skins using a range of aqueous solvent mixtures ranging from zero to 100% acetone and ethanol to examine the relative effectiveness of each solvent mixture and to determine whether different solvent mixtures extracted similar condensed tannin components. Acetone extracted more condensed tannin than ethanol. Mixtures of 50 to 70% acetone were equally effective. The most effective ethanol concentration was 50%. Epicatechin-gallate terminal subunits were not detected by HPLC following acid-catalysed cleavage in any of the extraction solvents. Extension subunit composition was similar between solvents across most mixtures. Polymers were generally shorter in the ethanol extracts than in the acetone extracts. Despite differences in tannin concentration and polymer length, the subunit composition was similar in 50% ethanol and 70% acetone. More tannin and tannins with longer polymer lengths were extracted with 70% acetone than with 50% ethanol. This suggests that all grape skin tannins are similar in composition, varying only in length. Thus, 50% ethanol and 70% acetone would give a fair indication of the grape skin tannin composition extracted into wine. However, both 50% ethanol and 70% acetone may overestimate the amount of tannin that is extracted into wine, as wine typically has a much lower solvent concentration, ranging between 10 and 15% ethanol.

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Section: Tannin Polymer Lengthmentioning

confidence: 99%

Comparison of Ethanol and Acetone Mixtures for Extraction of Condensed Tannin from Grape Skin

Downey¹,

Hanlin²

2016

SAJEV

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“…Tannin interactions have been widely studied, but they are still an interesting research subject (Hanlin et al, 2010;Rustioni et al, 2014a). The impact of anthocyanin interactions on grape and wine colour has been summarised by Boulton (2001) in his review, providing the basis for further studies involving new methods (Di Meo et al, 2012) or for considering the equilibrium between different cofactors (Rustioni et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Copper Ions on Colour in Extracts of Cabernet Sauvignon and Sangiovese Skins Under Wine-like Conditions

Rustioni

2015

SAJEV

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Pigment-metal complexes are generally not considered to play significant roles in grape and wine colour. However, to the best of my knowledge, this hypothesis has never been investigated. In this work, grape skin extracts (cultivars Sangiovese and Cabernet Sauvignon) were allowed to react with copper sulphate aqueous solutions at different concentrations. High, and toxic, copper additions produced significant absorption increases in the green spectral region (corresponding to the typical absorption band of anthocyanins). Further studies will be necessary to characterise the nature of this interaction.

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“…Such interactions depend on the specific porosity and surface properties of the cell wall that can measure between 4 and 10mm diameter which restricts the penetration of molecules with high molecular weight polyphenols (>10kDa) 19 . These bound phenols are also denominated conjugated.…”

Section: Bioavailability Of Dietary Phenolic Compounds: Reviewmentioning

confidence: 99%

Biodisponibilidad de compuestos fenólicos dietéticos: Revisión

Gutiérrez‐Grijalva

Ambriz-Pérez

Leyva‐López

et al. 2015

Rev Esp Nutr Hum Diet

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Phenolic compounds are ubiquitous in plant-based foods. High dietary intake of fruits, vegetables and cereals is related to a decreased rate in chronic diseases. Phenolic compounds are thought to be responsible, at least in part, for those health effects. Nonetheless, phenolic compounds bioaccessibility and biotransformation is often not considered in these studies; thus, a precise mechanism of action of phenolic compounds is not known. In this review we aim to present a comprehensive knowledge of the metabolic processes through which phenolic compounds go after intake. Más información: http://creativecommons.org/licenses/by-nc-sa/4.0/ Los compuestos fenólicos son ubicuos en alimentos de origen vegetal. La alta ingesta de frutas, vegetales y cereales está relacionada con un bajo índice en padecimientos crónicos. Se cree que los compuestos fenólicos son, en parte, responsables de este efecto benéfico. Sin embargo, la bioaccesibilidad y biotransformación de los compuestos fenólicos generalmente no es considerada en este tipo de estudios. Por lo tanto, no se ha podido obtener un mecanismo de acción de los compuestos fenólicos. En este trabajo, presentamos una revisión de literatura de los procesos metabólicos a través de los cuales los compuestos fenólicos son sometidos después de ser ingeridos. PALABRAS CLAVE

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Review: Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine

Cited by 187 publications

References 99 publications

Comparison of Ethanol and Acetone Mixtures for Extraction of Condensed Tannin from Grape Skin

Comparison of Ethanol and Acetone Mixtures for Extraction of Condensed Tannin from Grape Skin

The Effect of Copper Ions on Colour in Extracts of Cabernet Sauvignon and Sangiovese Skins Under Wine-like Conditions

Biodisponibilidad de compuestos fenólicos dietéticos: Revisión

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