Please use this identifier to cite or link to this item: http://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.
RMID: 0030120499
DOI: 10.1016/j.foodchem.2019.05.197
Appears in Collections:Agriculture, Food and Wine publications

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