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Double-Staining Method to Detect Pectin in Plant-Fungus Interaction
Published on: February 4, 2022
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Pectin forms polymeric pigments by complexing anthocyanins during red winemaking and ageing.
Jan-Peter Hensen1, Fiona Hoening1, Tamara Bogdanovic1
1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany.
Food Research International (Ottawa, Ont.)
|June 1, 2024
Summary
Adding pectin during winemaking enhances red wine color stability by increasing polymeric pigments. However, it also causes tannin and anthocyanin loss, impacting wine composition and potentially sensory properties.
Area of Science:
- Enology
- Food Chemistry
- Plant Biochemistry
Background:
- Red wine color stability relies on anthocyanin-derived polymeric pigments.
- Interactions between anthocyanins and pectic polysaccharides may stabilize these pigments.
Purpose of the Study:
- To investigate the impact of adding pectin during red winemaking on pigment formation and stability.
- To explore the consequences of pectin-anthocyanin interactions on wine composition.
Main Methods:
- Pectin was added during the red winemaking process.
- Changes in anthocyanin, tannin, and polymeric pigment concentrations were monitored.
- Pigment stability during fermentation and aging was assessed.
Main Results:
- Added pectin induced the formation of additional polymeric pigments, doubling their concentration.
- Anthocyanin concentrations decreased by over 400 mg/L, and tannin concentrations reduced by more than 300 mg/L.
- While initial pigment formation increased, some complexes degraded later in fermentation due to pectin-tannin interactions.
Conclusions:
- Pectin addition enhances polymeric pigment formation and stability in red wine.
- Complex interactions occur between pectin, anthocyanins, and tannins, influencing wine composition.
- These interactions may alter the sensory properties of red wine.
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