Cargando…

A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation

Phenolic extraction is a critical part of red wine making. Though empirical models of phenolic extraction kinetics exist, the current level of mechanistic understanding does not allow for accurate predictions. In this work, we propose a mechanistic model for the extraction of phenolics from grape sk...

Descripción completa

Detalles Bibliográficos
Autores principales: Miller, Konrad V., Noguera, Roberto, Beaver, Jordan, Medina-Plaza, Cristina, Oberholster, Anita, Block, David E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6480266/
https://www.ncbi.nlm.nih.gov/pubmed/30986909
http://dx.doi.org/10.3390/molecules24071275
_version_ 1783413536911785984
author Miller, Konrad V.
Noguera, Roberto
Beaver, Jordan
Medina-Plaza, Cristina
Oberholster, Anita
Block, David E.
author_facet Miller, Konrad V.
Noguera, Roberto
Beaver, Jordan
Medina-Plaza, Cristina
Oberholster, Anita
Block, David E.
author_sort Miller, Konrad V.
collection PubMed
description Phenolic extraction is a critical part of red wine making. Though empirical models of phenolic extraction kinetics exist, the current level of mechanistic understanding does not allow for accurate predictions. In this work, we propose a mechanistic model for the extraction of phenolics from grape skins and seeds as a function of temperature and ethanol. This model examines the release of phenolics, the adsorption of phenolics onto grape material, and the disappearance of anthocyanins from solution. Additionally, we performed epifluorescence microscopy to explore our finding that seed tannins’ release rate appears independent of concentration, and found that the grape seed appears to ablate over fermentation. We also determined the activation energy of anthocyanin disappearance, in good agreement with similar systems. The proposed model results in an excellent fit, and increases the understanding of phenolic extraction and the ability to predict and optimize product outcome in red wine making.
format Online
Article
Text
id pubmed-6480266
institution National Center for Biotechnology Information
language English
publishDate 2019
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-64802662019-04-30 A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation Miller, Konrad V. Noguera, Roberto Beaver, Jordan Medina-Plaza, Cristina Oberholster, Anita Block, David E. Molecules Article Phenolic extraction is a critical part of red wine making. Though empirical models of phenolic extraction kinetics exist, the current level of mechanistic understanding does not allow for accurate predictions. In this work, we propose a mechanistic model for the extraction of phenolics from grape skins and seeds as a function of temperature and ethanol. This model examines the release of phenolics, the adsorption of phenolics onto grape material, and the disappearance of anthocyanins from solution. Additionally, we performed epifluorescence microscopy to explore our finding that seed tannins’ release rate appears independent of concentration, and found that the grape seed appears to ablate over fermentation. We also determined the activation energy of anthocyanin disappearance, in good agreement with similar systems. The proposed model results in an excellent fit, and increases the understanding of phenolic extraction and the ability to predict and optimize product outcome in red wine making. MDPI 2019-04-02 /pmc/articles/PMC6480266/ /pubmed/30986909 http://dx.doi.org/10.3390/molecules24071275 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Miller, Konrad V.
Noguera, Roberto
Beaver, Jordan
Medina-Plaza, Cristina
Oberholster, Anita
Block, David E.
A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation
title A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation
title_full A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation
title_fullStr A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation
title_full_unstemmed A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation
title_short A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation
title_sort mechanistic model for the extraction of phenolics from grapes during red wine fermentation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6480266/
https://www.ncbi.nlm.nih.gov/pubmed/30986909
http://dx.doi.org/10.3390/molecules24071275
work_keys_str_mv AT millerkonradv amechanisticmodelfortheextractionofphenolicsfromgrapesduringredwinefermentation
AT nogueraroberto amechanisticmodelfortheextractionofphenolicsfromgrapesduringredwinefermentation
AT beaverjordan amechanisticmodelfortheextractionofphenolicsfromgrapesduringredwinefermentation
AT medinaplazacristina amechanisticmodelfortheextractionofphenolicsfromgrapesduringredwinefermentation
AT oberholsteranita amechanisticmodelfortheextractionofphenolicsfromgrapesduringredwinefermentation
AT blockdavide amechanisticmodelfortheextractionofphenolicsfromgrapesduringredwinefermentation
AT millerkonradv mechanisticmodelfortheextractionofphenolicsfromgrapesduringredwinefermentation
AT nogueraroberto mechanisticmodelfortheextractionofphenolicsfromgrapesduringredwinefermentation
AT beaverjordan mechanisticmodelfortheextractionofphenolicsfromgrapesduringredwinefermentation
AT medinaplazacristina mechanisticmodelfortheextractionofphenolicsfromgrapesduringredwinefermentation
AT oberholsteranita mechanisticmodelfortheextractionofphenolicsfromgrapesduringredwinefermentation
AT blockdavide mechanisticmodelfortheextractionofphenolicsfromgrapesduringredwinefermentation