DING Yan, Roland HARRISON, WANG Chaoping, et al. Effect of Different Maceration Times on the Composition of Condensed Tannins and Sensory Quality of Wines[J]. Science and Technology of Food Industry, 2021, 42(8): 64−69. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070059.
Citation: DING Yan, Roland HARRISON, WANG Chaoping, et al. Effect of Different Maceration Times on the Composition of Condensed Tannins and Sensory Quality of Wines[J]. Science and Technology of Food Industry, 2021, 42(8): 64−69. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070059.

Effect of Different Maceration Times on the Composition of Condensed Tannins and Sensory Quality of Wines

More Information
  • Received Date: July 07, 2020
  • Available Online: January 27, 2021
  • In order to study the effects of different maceration times on the condensed tannin profiles of wine, the content, composition of condensed tannins and mouth-feel attributes related with condensed tannins in grape berries and resulting wines were analyzed with Cabernet Sauvignon and Syrah as materials. The results showed that the initial concentration, degree of polymerization, extent of galloylation of condensed tannins in different grape varieties were different significantly (P<0.05). The mean degree of polymerization of condensed tannins in grape skin was significantly higher than that in grape seed (P<0.05), while the extent of galloylation of condensed tannins in skin was lower than that in seed (P<0.05). The major difference between the composition of condensed tannins in grape skin and seed was the absence of (−)-epigallocatechin units, with (+)-catechin, (−)-epicatechin and (−)-epicatechin-3-O-gallate as terminal units. The different maceration times affected the profile of condensed tannins in resulting wines. With the prolongation of maceration time, the total content of condensed tannin in wine tended to increase, while the polymerization degree decreased. There was also significant difference in condensed tannin content among different grape varieties (P<0.05), which was related to the extraction rate of phenols in different grape varieties. The percentages of skin-derived condensed tannins were always higher than that of seed-derived condensed tannins in two variety wines (P<0.05), suggesting that skin condensed tannins were more readily extracted than seed condensed tannins. The maceration time affected the astringency more significant than bitterness and acidity (P<0.05). Considering the fullness of the wine body and the balance of taste, 14 days of the maceration time was recommended.
  • [1]
    Souquet J M, Cheynier V, Brossaud F, et al. Polymeric proanthocyanidins from grape skins[J]. Phytochemistry,1996,43(2):509−512. doi: 10.1016/0031-9422(96)00301-9
    [2]
    Prieur C, Rigaud J, Cheynier V, et al. Oligomeric and polymeric procyanidins from grape seeds[J]. Phytochemistry,1994,36(3):781−784. doi: 10.1016/S0031-9422(00)89817-9
    [3]
    Aron P M, Kennedy J A. Compositional investigation of phenolic polymers isolated from Vitis vinifera L. cv. Pinot Noir during fermentation[J]. Journal of Agricultural and Food Chemistry,2007,55(14):5670−5680. doi: 10.1021/jf0704817
    [4]
    曹鹏, 段长青. 葡萄果实和葡萄酒中缩合单宁的研究进展[J]. 农业工程学报,2004,20(增刊):5−12.
    [5]
    张振文, 宁鹏飞, 张军贤, 等. 葡萄酒缩合单宁测定方法的比较研究[J]. 食品科学,2012,33(20):233−237.
    [6]
    Kennedy J A, Hayasaka Y, Vidal S, et al. Composition of grape skin proanthocyanidins at different stages of berry development[J]. Journal of Agricultural and Food Chemistry,2001,49(11):5348−5355. doi: 10.1021/jf010758h
    [7]
    Peyrot des Gachons C, Kennedy J A. Direct method for determining seed and skin proanthocyanidin extraction into red wine[J]. Journal of Agricultural and Food Chemistry,2003,51(20):5877−5881. doi: 10.1021/jf034178r
    [8]
    Harbertson J F, Kennedy J A, Adams D O. Tannin in skins and seeds of Cabernet Sauvignon, Syrah, and Pinot noir berries during ripening[J]. American Journal of Enology and Viticulture,2002,53(1):54−59.
    [9]
    Romero-Cascales I, Ortega-Regules A, López-Roca J M, et al. Differences in anthocyanin extractability from grapes to wines according to variety[J]. American Journal of Enology and Viticulture,2005,56(3):212−219.
    [10]
    Busse-Valverde N, Gómez-Plaza E, López-Roca J M, et al. Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines[J]. Journal of Agricultural and Food Chemistry,2010,58(21):11333−11339. doi: 10.1021/jf102265c
    [11]
    López N, Puértolas E, Hernández-Orte P, et al. Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times[J]. LWT-Food Science and Technology,2009,42(7):1225−1231. doi: 10.1016/j.lwt.2009.03.009
    [12]
    李华, 王华, 袁春龙, 等. 葡萄酒工艺学[M]. 北京: 科学出版社, 2007.
    [13]
    Kennedy J A, JonesGP. Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol[J]. Journal of Agricultural and Food Chemistry,2001,49(4):1740−1746. doi: 10.1021/jf001030o
    [14]
    Pastor del Rio J L, KennedyJA. Development of proanthocyanidins in Vitis vinifera L. cv. Pinot noir grapes and extraction into wine[J]. American Journal of Enology and Viticulture,2006,57(2):125−132.
    [15]
    Ducasse M A, Canal-Llauberes R M, de Lumley M, et al. Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines[J]. Food Chemistry,2010,118(2):369−376. doi: 10.1016/j.foodchem.2009.04.130
    [16]
    Cosme F, Ricardo-da-Silva J M, Laureano O, et al. Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines[J]. Food Chemistry,2009,112(1):197−204. doi: 10.1016/j.foodchem.2008.05.058
    [17]
    Ortega-Regules A, Romero-Cascales I, Ros-García J M, et al. A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability[J]. Analytica Chimica Acta,2006(1-2):26−32.
    [18]
    Hernández-Hierro J M, Quijada-Morín N, Martínez-Lapuente L, et al. Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree[J]. Food Chemistry,2014,146:41−47. doi: 10.1016/j.foodchem.2013.09.037
    [19]
    Quijada-Morín N, Hernández-Hierro J M, Rivas-Gonzalo J C, et al. Extractability of low molecular mass flavanols and flavonols from red grape skins. Relationship to cell wall composition at different ripeness stages[J]. Journal of Agricultural and Food Chemistry,2015,63(35):7654−7662. doi: 10.1021/acs.jafc.5b00261
    [20]
    González-Manzano S, Rivas-Gonzalo J C, Santos-Buelga C, et al. Extraction of flavan-3-ols from grape seed and skin into wine using simulated maceration[J]. Analytica Chimica Acta,2004,513(1):283−289. doi: 10.1016/j.aca.2003.10.019
    [21]
    Douglas O, Adams. Phenolics and ripening in grape berries[J]. American Journal of Enology and Viticulture,2006,57(3):249−256.
    [22]
    Bindon K A, Smith P A, Holt H, et al. Interaction between Grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification[J]. Journal of Agricultural and Food Chemistry,2010,58(19):10736−10746. doi: 10.1021/jf1022274
    [23]
    Vidal S, Francis L, Williams P, et al. The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium[J]. Food Chemistry,2004,85:519−525. doi: 10.1016/S0308-8146(03)00084-0
    [24]
    Obreque-Slier E, Peña-Neira Á, López-Solís R, et al. Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH[J]. LWT-Food Science and Technology,2012,45(1):88−93. doi: 10.1016/j.lwt.2011.07.028
    [25]
    Villamor R R, Harbertson J F, Ross C F, et al. Influence of tannin concentration, storage temperature, and time on chemical and sensory properties of Cabernet Sauvignon and Merlot wines[J]. American Journal of Enology and Viticulture,2009,60(4):442−449.
    [26]
    Fontoin H, Saucier C, Teissedre P L, et al. Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution[J]. Food Quality and Preference,2008,19(3):286−291. doi: 10.1016/j.foodqual.2007.08.004
    [27]
    Singleton V L, Sieberhagen H A, De Wet P, et al. Composition and sensory qualities of wines prepared from white grapes by fermentation with and without grape solids[J]. American Journal of Enology and Viticulture,1975,26(2):62−69.
  • Cited by

    Periodical cited type(4)

    1. 贺伟春,刘亚平,狄建兵,宋支萱. 黄菜即食肉丸配方优化及贮藏特性. 食品工业科技. 2024(14): 175-183 . 本站查看
    2. 张苗靖,郭庆启,符群,柴洋洋,包怡红,李芳菲. 三种食用菌对冻融猪肉饼贮藏品质的影响. 食品工业科技. 2024(17): 83-94 . 本站查看
    3. 庞景涛,胡霞,陈丽娟,栗懿琳,吴笛. 香辛料胡椒及其提取物胡椒碱对新鲜牛肉保鲜效果评价. 成都大学学报(自然科学版). 2024(03): 238-247 .
    4. 李润桦,葛玉琳,罗兰,来进成. 不同蛋白质水平日粮对育肥牦牛血液生化指标及生长性能的影响. 中国牛业科学. 2023(06): 24-29 .

    Other cited types(3)

Catalog

    Article Metrics

    Article views (253) PDF downloads (22) Cited by(7)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return