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Direct method for determining seed and skin proanthocyanidin extraction into red wine
Catherine Peyrot des Gachons1, James A Kennedy
1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA.
Journal of Agricultural and Food Chemistry
|September 18, 2003
Summary
A new method quantifies seed and skin proanthocyanidins in wine. This analysis reveals distinct grape seed and skin tannin contributions during fermentation, aiding wine quality assessment.
Area of Science:
- Enology
- Analytical Chemistry
- Food Science
Background:
- Proanthocyanidins contribute to wine astringency and color.
- Understanding the differential extraction of seed and skin proanthocyanidins is crucial for winemaking.
Purpose of the Study:
- To develop a direct measurement method for quantifying seed and skin proanthocyanidin extraction into wine.
- To analyze the contribution of grape seeds and skins to wine proanthocyanidin profiles.
Main Methods:
- Developed a method analyzing proanthocyanidin cleavage products via acid catalysis with phloroglucinol.
- Analyzed proanthocyanidin composition in grape seeds and skins.
- Compared proanthocyanidin profiles in wine to those in grape tissues.
Main Results:
- Seed and skin proanthocyanidin subunit compositions are distinct and do not change with extraction time.
- The proportion of skin tannin decreased during fermentation.
- At fermentation's end, skin tannin levels and proportions stabilized.
Conclusions:
- The developed method accurately determines seed and skin proanthocyanidin contributions to wine.
- Grape skin tannin extraction dynamics during fermentation can be monitored.
- This research provides insights into tannin management for improved wine quality.