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Oxygen exposure during red wine fermentation modifies tannin reactivity with poly-l-proline.

Authors
  • Watrelot, Aude A1
  • Day, Martin P2
  • Schulkin, Alex2
  • Falconer, Robert J3
  • Smith, Paul4
  • Waterhouse, Andrew L1
  • Bindon, Keren A5
  • 1 Department of Viticulture and Enology, University of California Davis, One Shields Ave., Davis, CA 95616-5270, USA.
  • 2 The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia. , (Australia)
  • 3 Department of Chemical and Biological Engineering, University of Sheffield, Mappin Street, Sheffield S1 3JD, UK.
  • 4 The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; Wine Australia, Corner Hackney and Botanic Roads Adelaide, Hackney Rd, Adelaide, SA 5000, Australia. , (Australia)
  • 5 The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia. Electronic address: [email protected] , (Australia)
Type
Published Article
Journal
Food chemistry
Publication Date
Nov 01, 2019
Volume
297
Pages
124923–124923
Identifiers
DOI: 10.1016/j.foodchem.2019.05.197
PMID: 31253258
Source
Medline
Keywords
Language
English
License
Unknown

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. Copyright © 2019 Elsevier Ltd. All rights reserved.

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