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dc.contributor.authorWatrelot, A.A.en
dc.contributor.authorDay, M.P.en
dc.contributor.authorSchulkin, A.en
dc.contributor.authorFalconer, R.J.en
dc.contributor.authorSmith, P.en
dc.contributor.authorWaterhouse, A.L.en
dc.contributor.authorBindon, K.A.en
dc.identifier.citationFood Chemistry, 2019; 297:124923-1-124923-7en
dc.description.abstractRed 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.en
dc.description.statementofresponsibilityAude A. Watrelot, Martin P. Day, Alex Schulkin, Robert J. Falconer, Paul Smith, Andrew L. Waterhouse, Keren A. Bindonen
dc.rights© 2019 Elsevier Ltd. All rights reserved.en
dc.subjectProanthocyanidins; oxidation; particle size; thermodynamic parameters; ITC; NTAen
dc.titleOxygen exposure during red wine fermentation modifies tannin reactivity with poly-L-prolineen
dc.typeJournal articleen
pubs.library.collectionAgriculture, Food and Wine publicationsen
dc.identifier.orcidFalconer, R.J. [0000-0002-9912-9036]en
Appears in Collections:Agriculture, Food and Wine publications

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