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https://hdl.handle.net/2440/127609
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Type: | Journal article |
Title: | Oxygen exposure during red wine fermentation modifies tannin reactivity with poly-L-proline |
Author: | Watrelot, A.A. Day, M.P. Schulkin, A. Falconer, R.J. Smith, P. Waterhouse, A.L. Bindon, K.A. |
Citation: | Food Chemistry, 2019; 297:124923-1-124923-7 |
Publisher: | Elsevier |
Issue Date: | 2019 |
ISSN: | 0308-8146 1873-7072 |
Statement of Responsibility: | Aude A. Watrelot, Martin P. Day, Alex Schulkin, Robert J. Falconer, Paul Smith, Andrew L. Waterhouse, Keren A. Bindon |
Abstract: | Red wines injected with nitrogen or oxygen during fermentation were used to identify the effect of gas exposure on tannin structure and reactivity with poly-l-proline. Tannin was purified from wine after fermentation and after three years of bottle storage. Tannin from nitrogen-treated wine had a lower percentage of galloylation and were less pigmented than tannin from oxygen-exposed wine. Self-aggregation of tannin was measured by nanoparticle tracking analysis and a larger particle size was observed for the oxidized treatment. The interaction of tannin and poly-l-proline was measured by isothermal titration calorimetry, and involved more hydrogen bonding than hydrophobic interactions in the case of nitrogen-treated wine tannin. Conversely, oxidized tannin was more hydrophobic and the association with poly-l-proline was entropy-driven due to a change of solvation. The results show meaningful changes in the structure and reactivity of tannin as a result of oxygen exposure during fermentation, which may impact astringency perception. |
Keywords: | Proanthocyanidins; oxidation; particle size; thermodynamic parameters; ITC; NTA |
Rights: | © 2019 Elsevier Ltd. All rights reserved. |
DOI: | 10.1016/j.foodchem.2019.05.197 |
Published version: | http://dx.doi.org/10.1016/j.foodchem.2019.05.197 |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 8 |
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