The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium

Abstract

A range of structurally defined apple and grape proanthocyanidins was isolated in sufficient amount to carry out a formal sensory descriptive analysis study. Purified proanthocyanidin fractions differed in chain length, degree of galloylation and epigallocatechin content. Astringency attributes of the preparations in a model wine medium were rated while the fractions were held in the mouth and after expectoration. The degree of polymerization appeared to be the variable that discriminated among the fractions to the greatest extent. It affected both the overall astringency and the different individual astringency attributes, with increased 'drying', 'chalky', 'adhesive' and 'pucker' characters correlating with increasing chain length. A rougher sensation with increased 'coarseness', 'drying' and 'chalkiness' correlated with an increased degree of galloylation of the fractions. The presence of epigallocatechin units in the proanthocyanidin tended to lower the 'coarse' perception.

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

“…Several mechanisms of action have been identifi ed for the chemopreventive eff ect of polyphenols, including estrogenic/antiestrogenic activity, antiproliferation, induction of cell cycle arrest or apoptosis, prevention of oxidation, induction of antioxidant enzymes, regulation of the host immune system, anti-infl ammatory activity and changes in cellular signalling (7). Likewise, polyphenols act as important antioxidants from the oenological point of view, but they also contribute to the wine colour, fl avour, astringency and bitt erness (8,9).…”

Multivariate Statistical Analysis of the UV-Vis Profiles of Wine Polyphenolic Extracts during Vinification

“…Mainly two processes determine the changes in the phenolic composition: the first one involves enzymatic reactions and occurs mostly at the early stages of winemaking, while, in the second one, the chemical reactivity of the phenolic compounds plays an important role, beginning in the winemaking process and continues during aging (Cheynier, Moutounet & Sanri-Manchado, 2000;Cheynier & Ricardo Da Silva, 1991;Sarni-Manchado, Cheynier, & Moutounet, 1997). During both phases, polyphenols are involved in several chemical reactions influencing the color, the color stability, the body and the astringency of the wine (Gonzáles-Manzano, Dueñas, Rivas-Gonzalo, Escribano-Bailón, & Santos-Buelga, 2009;Vidal et al, 2003;Vidal et al, 2004;Fontoin, Saucier, Teissedre, & Glories, 2008). Given that the polyphenolic fraction is present in wines in very low concentration, the solid phase extraction (SPE) over C18 columns has been proved to be a powerful tool for the isolation, purification and concentration of these molecular compounds from the wine matrix prior the analytical investigation (Briviba, Pan, & Rechkemmer, 2002;Edelmann, Diewok, Schuster, & Lendl, 2001).…”

Influence of Maceration Temperature in Red Wine Vinification on Extraction of Phenolics from Berry Skins and Seeds of Grape (Vitis vinifera)

“…Flavonols and hydroxycinnamates are bitter, and proanthocyanidins, which are polymers of flavan-3-ol units and are also called condensed tannin, contribute bitterness and astringency. [1][2][3] In addition, these compounds have recently received much attention because of their potential contribution to human health due to their antioxidant, antimicrobial, antiviral, and anticarcinogenic characteristics. 4) Phenolic compounds are present mainly in the skins and seeds in red grape berries.…”