Macrowine 2021
IVES 9 IVES Conference Series 9 Characterization of commercial enological tannins and its effect on human saliva diffusion

Characterization of commercial enological tannins and its effect on human saliva diffusion

Abstract

Commercial oenological tannins (TECs) are widely used in the wine industry. TECs are rich in condensed tannins, hydrolyzable tannins or a mixture of both. Wine grapes are a important source of proanthocyanidins or condensed tannins while oak wood possess a high concentration of hydrolyzable tannins (Obreque-Slier et al., 2009). TECs contribute with the antioxidant capacity of wine, catalyze oxide-reduction reactions and participate in the removal of sulfur compounds and metals. One of the most important properties of TECs correspond to its contribution to the astringency (Zamora, 2003). Astringency, a sensation that is described as a puckering, rough, or drying mouth-feel, has been associated with interactions between some phenolic compounds (tannins) and salivary proteins (Bacon and Rhodes, 2000). A wide spectrum of enological tannins is now available on the market, classified mainly according to the enological properties. However, the tannins’ chemical nature is not always clearly defined. Furthermore, the effect of these on saliva is unknown. For that reason, the aim of this work was the chemical characterization of eleven commercial tannins sold for enological use. Likewise, we examined the effect of TECs on a physicochemical property of the salivary protein, namely, the mode of diffusion on cellulose membranes (Obreque-Slier et al., 2010). In this study, eleven enological tannins were characterized by classification into three groups according HPLC-DAD chromatography and spectroscopic analysis: enological products composed of proanthocyanidins, hydrolyzable, and the mixture of both types of tannins. Within each group, tannin composition varied greatly, mainly defined by the botanical origin of each commercial product. Similarly, when saliva was mixed with aliquots of increasing concentrations of TECs, we observed a progressive decrease in the blue-stained background of the distribution area of the salivary protein. The intensity of this restriction was in close relationship with the type of TECs. Finally, it was observed that certain TECs do not showed a effect on saliva diffusion on cellulose membranes.

References 1.- Bacon J., Rhodes M. 2000. Binding affinity of hydrolyzable tannins to parotid saliva and to proline-rich proteins derived from it. J Agric Food Chem 48, 838-843. 2.- Obreque-Slier E., Peña-Neira A., López-Solís R., Ramírez-Escudero C., Zamora-Marín F. 2009. Phenolic characterization of commercial enological tannins. Eur Food Res Technol 229, 859-866. 3.- Obreque-Slier E., Peña-Neira A., López-Solís, R. 2010. Quantitative determination of interactions between a tannin and a model protein using diffusion and precipitation assays on cellulose membranes. J Agric Food Chem 58, 8375-8379. 4.- Zamora, F. 2003. Elaboración y crianza del vino tinto: Aspectos científicos y prácticos. Madrid, España. Ediciones Mundi Prensa. 225p. Acknowledgments This study was supported by grant Fondecyt-Chile 1150240.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Elías Obreque Slier*, Álvaro Peña-Neira, Dante Munoz, Gina Vazallo, Marcela Medel, Remigio López

*Universidad de Chile

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Comparative proteomic analysis of wines made from Botrytis cinerea infected and healthy grapes reveal interesting parallels to the gushing phenomenon in sparkling wine

In addition to aroma compounds also protein composition strongly influences the quality of wines. Proteins of wine derive mainly from the plant Vitis vinifera and may be influenced by abiotic stress as well as fermentation conditions or fining. Additionally, fungal infections can affect the protein content as well by introducing fungal proteins or affecting grape protein composition. An infection of the vine with the plant pathogenic fungus Botrytis (B.) cinerea was shown to cause a degradation of proteins in the resulting wine. Moreover, it influences the foaming properties in sparkling wine.

Read More

Towards multi-purpose valorisation of polyphenols from grape pomace: Pressurized liquid extraction coupled to purification by membrane processes

Grape by-products (including skins, seeds, stems and vine shoots) are rich in health promoting polyphenols. Their extraction from winery waste and their following purification are of special interest to produce extracts with high added value compounds. Meanwhile, the growing concern over environmental problems associated with economic constraints, require the development of environmentally sustainable extraction technologies. The extraction using semi-continuous subcritical water, as a natural solvent at high temperature and high pressure a technology is promising “green” technology that is environmentally friendly, energy efficient and improve the extraction process in plant tissues.

Read More

Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard

Cabernet Sauvignon is one of the most important winegrape varieties in Chile. However, temperature raise and decreased rainfall due to climate change can lead to grape quality decrease in certain areas. Amino acids are essential as nitrogen source for yeast but also directly affect grape quality serving as precursors of certain volatile compounds that enhance the wine bouquet. Besides, glutathione is an important tripeptide acting as antioxidant, preventing the appearance of browning pigments in must and exerts a protective effect in volatile compounds.

Read More

Influence of wood chips addition during alcoholic fermentation on wine phenolic composition

This study investigates the effect of wood chips addition during the alcoholic fermentation on the phenolic
composition of the produced wines. A series of wood chips, originating from American, French, Slavonia
oak and Acacia were added at the beginning of wine alcoholic fermentation. Besides, a mixture consisting
of 50% French and 50% Americal oak chips were added during the experimentation. The wine samples
were analyzed one month after the end of malolactic fermentation, examining various chemical
parameters such as total anthocyanins, total phenolic content, tannins combined with protein (BSA) and
ellagitannin content.

Read More

Improving the phenolic composition of cv tempranillo wines by blending grapes of different ripening state

The aim of this work was to reduce the alcohol content of Tempranillo wine. Tempranillo wines were produced by grapes harvested at different ripening dates (August 11 which was 21 oBrix and September 28 with 25 oBrix). At the second date, the Tempranillo wines were elaborated as follows: grapes were destemmed, crushed and collected into 50 L stainless-steel vats. Before preferementative maceration in cold, 50 % (M1) and 70 % (M2) of the must have been replaced by the same percentage of must from the first harvest. In addition, a control wine (C) was performed with only grapes from the second harvest.

Read More