Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels

Gonzalo Garrido-Bañuelos; Astrid Buica; Julia Schückel; Anscha J.J. Zietsman; William G.T. Willats; John P. Moore; Wessel J. Du Toit

doi:10.1016/j.foodchem.2018.10.136

Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels

Gonzalo Garrido-Bañuelos, Astrid Buica, Julia Schückel, Anscha J.J. Zietsman, William G.T. Willats, John P. Moore, Wessel J. Du Toit^*

^*Corresponding author af dette arbejde

Planteglycobiologi

9 Citationer (Scopus)

Abstract

This study evaluated the relationship between cell wall breakdown, from Shiraz grapes harvested at three different ripeness levels and the colour and phenolics extracted during alcoholic fermentation into wines. Phenolic differences between the ripeness treatments were minimal after ¼ of the fermentation was completed. However, colour and phenolic content were significantly higher in finished wines made from 25°Brix grapes compared to those from 21°Brix and 23°Brix. Levels of grape cell wall polysaccharide deconstruction during fermentation was a determining correlative factor in relation to phenolic extractability. In this context, the de-pectination observed during ripening was found to enhance this deconstruction or “opening-up” of the grape pomace during fermentation, thus increasing the differential extraction of specific polyphenols, especially polymeric polyphenols, into the wines. Additionally, the degree of cell wall deconstruction seemed to play a role in the possible retention and extraction of specific grape proanthocyanidins, depending on their nature and polymer length.

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	278
Sider (fra-til)	26-35
Antal sider	10
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2018.10.136
Status	Udgivet - 25 apr. 2019

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10.1016/j.foodchem.2018.10.136

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Citationsformater

Garrido-Bañuelos, G., Buica, A., Schückel, J., Zietsman, A. J. J., Willats, W. G. T., Moore, J. P., & Du Toit, W. J. (2019). Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels. Food Chemistry, 278, 26-35. https://doi.org/10.1016/j.foodchem.2018.10.136

Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels. / Garrido-Bañuelos, Gonzalo; Buica, Astrid; Schückel, Julia et al.
I: Food Chemistry, Bind 278, 25.04.2019, s. 26-35.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Garrido-Bañuelos, G, Buica, A, Schückel, J, Zietsman, AJJ, Willats, WGT, Moore, JP & Du Toit, WJ 2019, 'Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels', Food Chemistry, bind 278, s. 26-35. https://doi.org/10.1016/j.foodchem.2018.10.136

Garrido-Bañuelos G, Buica A, Schückel J, Zietsman AJJ, Willats WGT, Moore JP et al. Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels. Food Chemistry. 2019 apr. 25;278:26-35. doi: 10.1016/j.foodchem.2018.10.136

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abstract = "This study evaluated the relationship between cell wall breakdown, from Shiraz grapes harvested at three different ripeness levels and the colour and phenolics extracted during alcoholic fermentation into wines. Phenolic differences between the ripeness treatments were minimal after ¼ of the fermentation was completed. However, colour and phenolic content were significantly higher in finished wines made from 25°Brix grapes compared to those from 21°Brix and 23°Brix. Levels of grape cell wall polysaccharide deconstruction during fermentation was a determining correlative factor in relation to phenolic extractability. In this context, the de-pectination observed during ripening was found to enhance this deconstruction or “opening-up” of the grape pomace during fermentation, thus increasing the differential extraction of specific polyphenols, especially polymeric polyphenols, into the wines. Additionally, the degree of cell wall deconstruction seemed to play a role in the possible retention and extraction of specific grape proanthocyanidins, depending on their nature and polymer length.",

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AU - Garrido-Bañuelos, Gonzalo

AU - Buica, Astrid

AU - Schückel, Julia

AU - Zietsman, Anscha J.J.

AU - Willats, William G.T.

AU - Moore, John P.

AU - Du Toit, Wessel J.

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N2 - This study evaluated the relationship between cell wall breakdown, from Shiraz grapes harvested at three different ripeness levels and the colour and phenolics extracted during alcoholic fermentation into wines. Phenolic differences between the ripeness treatments were minimal after ¼ of the fermentation was completed. However, colour and phenolic content were significantly higher in finished wines made from 25°Brix grapes compared to those from 21°Brix and 23°Brix. Levels of grape cell wall polysaccharide deconstruction during fermentation was a determining correlative factor in relation to phenolic extractability. In this context, the de-pectination observed during ripening was found to enhance this deconstruction or “opening-up” of the grape pomace during fermentation, thus increasing the differential extraction of specific polyphenols, especially polymeric polyphenols, into the wines. Additionally, the degree of cell wall deconstruction seemed to play a role in the possible retention and extraction of specific grape proanthocyanidins, depending on their nature and polymer length.

AB - This study evaluated the relationship between cell wall breakdown, from Shiraz grapes harvested at three different ripeness levels and the colour and phenolics extracted during alcoholic fermentation into wines. Phenolic differences between the ripeness treatments were minimal after ¼ of the fermentation was completed. However, colour and phenolic content were significantly higher in finished wines made from 25°Brix grapes compared to those from 21°Brix and 23°Brix. Levels of grape cell wall polysaccharide deconstruction during fermentation was a determining correlative factor in relation to phenolic extractability. In this context, the de-pectination observed during ripening was found to enhance this deconstruction or “opening-up” of the grape pomace during fermentation, thus increasing the differential extraction of specific polyphenols, especially polymeric polyphenols, into the wines. Additionally, the degree of cell wall deconstruction seemed to play a role in the possible retention and extraction of specific grape proanthocyanidins, depending on their nature and polymer length.

KW - Alcoholic fermentation

KW - Cell walls

KW - Extractability

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