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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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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 |
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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 |
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