Red Wine Tannin Structure-Activity Relationships during Fermentation and Maceration

Journal of Agricultural and Food Chemistry
Ralph S YaccoJames A Kennedy

Abstract

The correlation between tannin structure and corresponding activity was investigated by measuring the thermodynamics of interaction between tannins isolated from commercial red wine fermentations and a polystyrene divinylbenzene HPLC column. Must and/or wine samples were collected throughout fermentation/maceration from five Napa Valley wineries. By varying winery, fruit source, maceration time, and cap management practice, it was considered that a reasonably large variation in commercially relevant tannin structure would result. Tannins were isolated from samples collected using low pressure chromatography and were then characterized by gel permeation chromatography and acid-catalyzed cleavage in the presence of excess phloroglucinol (phloroglucinolysis). Corresponding tannin activity was determined using HPLC by measuring the thermodynamics of interaction between isolated tannin and a polystyrene divinylbenzene HPLC column. This measurement approach was designed to determine the ability of tannins to hydrophobically interact with a hydrophobic surface. The results of this study indicate that tannin activity is primarily driven by molecular size. Compositionally, tannin activity was positively associated with seed tannins and ...Continue Reading

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Aug 7, 2012·Journal of Agricultural and Food Chemistry·Keren A BindonJames A Kennedy
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Apr 10, 2013·Journal of Agricultural and Food Chemistry·Jennifer A Barak, James A Kennedy
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Jun 25, 2014·Journal of Agricultural and Food Chemistry·Matthew R ReveletteJames A Kennedy
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Citations

Apr 5, 2016·Food Chemistry·Ana Belén Bautista-OrtínEncarna Gómez-Plaza
Jan 10, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yu GaoJohn P Moore
May 6, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Aude A Watrelot, Erin L Norton
Dec 7, 2019·Food Science and Biotechnology·Janice N AverillaJong-Sang Kim
Apr 15, 2020·Applied Microbiology and Biotechnology·Judith UnterkoflerDavid W Jeffery
May 7, 2021·Critical Reviews in Food Science and Nutrition·Gonzalo Garrido-BañuelosWessel du Toit
May 25, 2018·Journal of Agricultural and Food Chemistry·Lingjun MaAndrew L Waterhouse
Aug 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Aude A Watrelot

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