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

ABSTRACT: 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

SUBMITTER: Beaver JW 

PROVIDER: S-EPMC6804194 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature