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Interaction between grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification.

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Grape skins are the primary source of proanthocyanidins (PAs) in grapes. During winemaking, higher molecular weight PAs are largely lost due to interactions with cell wall material.

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Area of Science:

  • Enology
  • Plant Biochemistry
  • Food Chemistry

Background:

  • Proanthocyanidins (PAs) are key phenolic compounds in grapes, influencing wine color and mouthfeel.
  • Understanding PA distribution and behavior during winemaking is crucial for optimizing wine quality.

Purpose of the Study:

  • To quantify proanthocyanidin distribution in grape components and wine.
  • To investigate the role of grape cell wall material (CWM) in PA extraction and retention during fermentation.

Main Methods:

  • Isolation and quantification of PAs from grape skins, seeds, flesh, wine, and marc.
  • Model suspension experiments using isolated CWM (skin and flesh) and PAs of varying molecular masses.
  • Analysis of PA molecular mass distribution in wine.

Main Results:

  • Grape skins contain the majority (54%) of extractable PAs, followed by seeds (30%) and flesh (15%).
  • During fermentation, 48% of PAs are unaccounted for in wine or marc, suggesting significant loss.
  • Flesh CWM shows increased affinity for higher molecular weight PAs, unlike skin CWM, potentially due to structural differences.
  • Higher molecular weight PAs are absent in wine, indicating they are non-extractable or removed by CWM interactions.

Conclusions:

  • Grape skin is the main reservoir of extractable proanthocyanidins.
  • Cell wall material, particularly from flesh, significantly influences the fate of higher molecular weight PAs during vinification.
  • The loss of higher molecular weight PAs during winemaking is likely due to their interaction with grape cell wall components, rendering them non-extractable or adsorbed.