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Ripening-induced changes in grape skin proanthocyanidins modify their interaction with cell walls
Keren A Bindon1, James A Kennedy
1The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA, 5064, Australia. keren.bindon@awri.com.au
Journal of Agricultural and Food Chemistry
|March 1, 2011
Summary
Grape proanthocyanidins (PAs) undergo changes during ripening, affecting their interaction with cell walls. Increased PA polymerization after veraison reduces their affinity for grape skin cell walls, especially in colored grapes.
Area of Science:
- Enology
- Plant Biochemistry
- Food Science
Background:
- Proanthocyanidins (PAs) are key phenolic compounds in grapes, influencing wine color and mouthfeel.
- Grape skin cell walls are complex matrices that interact with PAs during development.
Purpose of the Study:
- To investigate how proanthocyanidin modification during grape ripening affects their interaction with grape skin cell wall material.
- To understand the relationship between proanthocyanidin polymerization and cell wall binding affinity.
Main Methods:
- Isolation of proanthocyanidins from Cabernet Sauvignon grape skins at various developmental stages.
- Analysis of proanthocyanidin polymerization degree and molecular mass.
- Assessment of proanthocyanidin affinity for grape skin cell wall material.
Main Results:
- Proanthocyanidin polymerization increased after veraison, with subunit numbers ranging from 24 to 33.
- The affinity of skin cell wall material for proanthocyanidins decreased as ripeness progressed.
- A strong negative correlation (R2=0.93) was observed between average PA molecular mass and adsorption by skin cell walls.
- High molecular mass proanthocyanidins from colored grapes showed reduced affinity compared to those from colorless mutants.
Conclusions:
- Increased proanthocyanidin polymerization during grape ripening leads to decreased binding affinity with grape skin cell walls.
- This reduced affinity is specific to proanthocyanidins from colored grapes, suggesting a role for grape skin pigmentation.
- Understanding these interactions is crucial for managing phenolic composition in winemaking.
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