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Related Experiment Videos

PVPP-polyphenol complexes: a molecular approach.

Bénédicte Laborde1, Virginie Moine-Ledoux, Tristan Richard

  • 1Laboratoire de Physique et Biophysique, GESVAB EA 3675, Université de Bordeaux 2, 146 rue Léo Saignat, 33076 Bordeaux Cedex, France.

Journal of Agricultural and Food Chemistry
|June 8, 2006
PubMed
Summary

Polyvinyl polypyrrolidone (PVPP) effectively binds to quercetin aglycones through multiple forces, unlike quercetin glucosides. This interaction suggests PVPP can prevent wine haze caused by polyphenol-protein complexes.

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Area of Science:

  • Food Science and Technology
  • Wine Chemistry
  • Analytical Chemistry

Background:

  • Dry white wines exhibit instability, primarily from flavonol quercetin deposits and protein casse.
  • Polyvinyl polypyrrolidone (PVPP) and bentonite are used for phenol and protein stabilization, respectively, but their mechanisms are not fully understood.

Purpose of the Study:

  • To elucidate the molecular interactions between polyphenol aglycones and PVPP.
  • To compare the binding of polyphenol aglycones with PVPP to that of their glucoside forms.

Main Methods:

  • A multi-technique approach was employed to analyze the molecular associations.
  • Focus on understanding the binding forces between PVPP and different forms of quercetin.

Main Results:

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  • Complex formation between quercetin aglycones and PVPP is driven by hydrophobic interactions, hydrogen bonds, and van der Waals forces.
  • The sugar moiety in quercetin glucosides significantly reduces or eliminates these binding forces with PVPP.

Conclusions:

  • PVPP's interaction with quercetin aglycones is stronger than with glucosides due to specific binding forces.
  • PVPP shows potential in preventing wine haze and precipitates by inhibiting the interaction between quercetin and proteins.