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Heat-Dependent Desorption of Proanthocyanidins from Grape-Derived Cell Wall Material under Variable Ethanol Concentrations in Model Wine Systems

Desorption of proanthocyanidins (PA) from grape cell wall material (CWM) was investigated in solutions of varying ethanol concentrations and increasing temperature. The results reveal the reversibility of PA-CWM interactions and the role that temperature and ethanol concentration play in the extent...

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Autores principales: Beaver, Jordan W., Miller, Konrad V., Medina-Plaza, Cristina, Dokoozlian, Nicolas, Ponangi, Ravi, Blair, Thomas, Block, David, Oberholster, Anita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804194/
https://www.ncbi.nlm.nih.gov/pubmed/31581447
http://dx.doi.org/10.3390/molecules24193561
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author Beaver, Jordan W.
Miller, Konrad V.
Medina-Plaza, Cristina
Dokoozlian, Nicolas
Ponangi, Ravi
Blair, Thomas
Block, David
Oberholster, Anita
author_facet Beaver, Jordan W.
Miller, Konrad V.
Medina-Plaza, Cristina
Dokoozlian, Nicolas
Ponangi, Ravi
Blair, Thomas
Block, David
Oberholster, Anita
author_sort Beaver, Jordan W.
collection PubMed
description Desorption of proanthocyanidins (PA) from grape cell wall material (CWM) was investigated in solutions of varying ethanol concentrations and increasing temperature. The results reveal the reversibility of PA-CWM interactions and the role that temperature and ethanol concentration play in the extent of PA desorption. Sequentially raising temperature from 15 to 35 °C resulted in desorption of up to 48% of the initial adsorbed PA. A comparison to a phenolic extraction model showed significant differences between the predicted and actual amount of PA that desorbed from the CWM. This suggests that the initial conditions of temperature and ethanol concentration must be considered when estimating PA extraction in red wine production. Under typical winemaking conditions, a significant amount of PA may be irreversibly adsorbed if exposed to CWM at low temperature (i.e., cold soak). A compositional analysis suggests the selective desorption of large molecular weight PA from CWM under all experimental conditions. Additionally, a preferential desorption of skin-derived PA over seed-derived PA was noted in the absence of ethanol.
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spelling pubmed-68041942019-11-18 Heat-Dependent Desorption of Proanthocyanidins from Grape-Derived Cell Wall Material under Variable Ethanol Concentrations in Model Wine Systems Beaver, Jordan W. Miller, Konrad V. Medina-Plaza, Cristina Dokoozlian, Nicolas Ponangi, Ravi Blair, Thomas Block, David Oberholster, Anita Molecules Communication Desorption of proanthocyanidins (PA) from grape cell wall material (CWM) was investigated in solutions of varying ethanol concentrations and increasing temperature. The results reveal the reversibility of PA-CWM interactions and the role that temperature and ethanol concentration play in the extent of PA desorption. Sequentially raising temperature from 15 to 35 °C resulted in desorption of up to 48% of the initial adsorbed PA. A comparison to a phenolic extraction model showed significant differences between the predicted and actual amount of PA that desorbed from the CWM. This suggests that the initial conditions of temperature and ethanol concentration must be considered when estimating PA extraction in red wine production. Under typical winemaking conditions, a significant amount of PA may be irreversibly adsorbed if exposed to CWM at low temperature (i.e., cold soak). A compositional analysis suggests the selective desorption of large molecular weight PA from CWM under all experimental conditions. Additionally, a preferential desorption of skin-derived PA over seed-derived PA was noted in the absence of ethanol. MDPI 2019-10-01 /pmc/articles/PMC6804194/ /pubmed/31581447 http://dx.doi.org/10.3390/molecules24193561 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 Communication
Beaver, Jordan W.
Miller, Konrad V.
Medina-Plaza, Cristina
Dokoozlian, Nicolas
Ponangi, Ravi
Blair, Thomas
Block, David
Oberholster, Anita
Heat-Dependent Desorption of Proanthocyanidins from Grape-Derived Cell Wall Material under Variable Ethanol Concentrations in Model Wine Systems
title Heat-Dependent Desorption of Proanthocyanidins from Grape-Derived Cell Wall Material under Variable Ethanol Concentrations in Model Wine Systems
title_full Heat-Dependent Desorption of Proanthocyanidins from Grape-Derived Cell Wall Material under Variable Ethanol Concentrations in Model Wine Systems
title_fullStr Heat-Dependent Desorption of Proanthocyanidins from Grape-Derived Cell Wall Material under Variable Ethanol Concentrations in Model Wine Systems
title_full_unstemmed Heat-Dependent Desorption of Proanthocyanidins from Grape-Derived Cell Wall Material under Variable Ethanol Concentrations in Model Wine Systems
title_short Heat-Dependent Desorption of Proanthocyanidins from Grape-Derived Cell Wall Material under Variable Ethanol Concentrations in Model Wine Systems
title_sort heat-dependent desorption of proanthocyanidins from grape-derived cell wall material under variable ethanol concentrations in model wine systems
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804194/
https://www.ncbi.nlm.nih.gov/pubmed/31581447
http://dx.doi.org/10.3390/molecules24193561
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