Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

Food Chemistry

Volumn 154, Issue , 2014, Pages 44-51

  Quijada Morín, Natalia ^a   Williams, Pascale ^b   Rivas Gonzalo, Julián C ^a   Doco, Thierry ^b   Escribano Bailón, M Teresa ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b SPO   (France)

Author keywords

Astringency perception; Oligosaccharides; Polysaccharides; Proanthocyanidins; Red wine

Indexed keywords

FLAVONOIDS; LINEAR REGRESSION; POLYSACCHARIDES; PRINCIPAL COMPONENT ANALYSIS;

CHEMICAL COMPOSITIONS; GALACTOSE RESIDUES; MANNOPROTEINS; MULTIPLE LINEAR REGRESSION MODELS; PROANTHOCYANIDINS; RED WINE; TEMPRANILLO;

OLIGOSACCHARIDES;

ARABINOSE; CARBOHYDRATE DERIVATIVE; GALACTOSE; MANNOPROTEIN; MANNOSE; OLIGOSACCHARIDE; POLYPHENOL DERIVATIVE; POLYSACCHARIDE; PROANTHOCYANIDIN; RHAMNOGALACTURONAN II; UNCLASSIFIED DRUG;

ARTICLE; ASTRINGENCY; BIODEGRADATION; CARBOHYDRATE ANALYSIS; CHEMICAL COMPOSITION; HUMAN; NORMAL HUMAN; PARTICLE SIZE; RED WINE; SENSORY EVALUATION;

ASTRINGENCY PERCEPTION; OLIGOSACCHARIDES; POLYSACCHARIDES; PROANTHOCYANIDINS; RED WINE;

ADULT; FEMALE; HUMANS; MALE; OLIGOSACCHARIDES; POLYPHENOLS; POLYSACCHARIDES; PROANTHOCYANIDINS; TASTE; WINE;

EID: 84892761209     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.101     Document Type: Article

References (36)

1. P. Albersheim, D.J. Nevins, P.D. English, and A. Karr A method for the analysis of sugars in plant cell-wall polysaccharides by gas-liquid chromatography Carbohydrate Research 5 3 1967 340 345
2. C. Alcalde-Eon, M.T. Escribano-Bailón, C. Santos-Buelga, and J.C. Rivas-Gonzalo Separation of pyranoanthocyanins from red wine by column chromatography Analytica Chimica Acta 513 1 2004 305 318 (Pubitemid 38624498)
3. R. Apolinar-Valiente, P. Williams, I. Romero-Cascales, E. Gomez-Plaza, J.M. Lopez-Roca, and J.M. Ros-Garcia et al. Polysaccharide composition of Monastrell red wines from four different Spanish Terroirs: Effect of wine-making techniques Journal of Agricultural and Food Chemistry 61 10 2013 2538 2547
4. B. Ayestaran, Z. Guadalupe, and D. Leon Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process Analytica Chimica Acta 513 1 2004 29 39 (Pubitemid 38624464)
5. E. Bate-Smith Astringency in foods Food 23 124 1954
6. M. Bordiga, F. Travaglia, M. Meyrand, J.B. German, C.B. Lebrilla, and J.D. Coisson et al. Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of mass spectrometry and gas chromatography Journal of Agricultural and Food Chemistry 60 14 2012 3700 3707
7. R.G. Brereton Chemometrics: Data analysis for the laboratory and chemical plant 2003 J. Wiley Chichester, West Sussex, England
8. F. Brossaud, V. Cheynier, and A.C. Noble Bitterness and astringency of grape and wine polyphenols Australian Journal of Grape and Wine Research 7 1 2001 33 39
9. E. Carvalho, N. Mateus, B. Plet, I. Pianet, E. Dufourc, and V. De Freitas Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteins Journal of Agricultural and Food Chemistry 54 23 2006 8936 8944 (Pubitemid 44797546)
10. E. Carvalho, M.J. Povoas, N. Mateus, and V. de Freitas Application of flow nephelometry to the analysis of the influence of carbohydrates on protein-tannin interactions Journal of the Science of Food and Agriculture 86 6 2006 891 896
11. V. de Freitas, E. Carvalho, and N. Mateus Study of carbohydrate influence on protein-tannin aggregation by nephelometry Food Chemistry 81 4 2003 503 509 (Pubitemid 36411759)
12. T. Doco, M.A. O'Neill, and P. Pellerin Determination of the neutral and acidic glycosyl-residue compositions of plant polysaccharides by GC-EI-MS analysis of the trimethylsilyl methyl glycoside derivatives Carbohydrate Polymers 46 3 2001 249 259 (Pubitemid 32698690)
13. T. Doco, N. Quellec, M. Moutounet, and P. Pellerin Polysaccharide patterns during the aging of Carignan noir red wines American Journal of Enology and Viticulture 50 1 1999 25 32 (Pubitemid 29194887)
14. T. Doco, P. Williams, and V. Cheynier Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition Journal of Agricultural and Food Chemistry 55 16 2007 6643 6649 (Pubitemid 47280041)
15. M.A. Ducasse, R.M. Canal-Llauberes, M. de Lumley, P. Williams, J.M. Souquet, and H. Fulcrand et al. Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines Food Chemistry 118 2 2010 369 376
16. M.A. Ducasse, P. Williams, E. Meudec, V. Cheynier, and T. Doco Isolation of Carignan and Merlot red wine oligosaccharides and their characterization by ESI-MS Carbohydrate Polymers 79 3 2010 747 754
17. S. Escot, M. Feuillat, L. Dulau, and C. Charpentier Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency Australian Journal of Grape and Wine Research 7 3 2001 153 159
18. R. Gawel Red wine astringency: A review Australian Journal of Grape and Wine Research 4 2 1998 74 95
19. R. Gawel, A. Oberholster, and I.L. Francis A 'Mouth-feel Wheel': Terminology for communicating the mouth-feel characteristics of red wine Australian Journal of Grape and Wine Research 6 3 2000 203 207
20. Z. Guadalupe, and B. Ayestaran Polysaccharide profile and content during the vinification and aging of Tempranillo red wines Journal of Agricultural and Food Chemistry 55 26 2007 10720 10728
21. Z. Guadalupe, O. Martínez-Pinilla, Á. Garrido, J.D. Carrillo, and B. Ayestarán Quantitative determination of wine polysaccharides by gas chromatography-mass spectrometry (GC-MS) and size exclusion chromatography (SEC) Food Chemistry 131 1 2012 367 374
22. J.A. Kennedy, J. Ferrier, J.F. Harbertson, and C. Peyrot des Gachons Analysis of tannins in red wine using multiple methods: Correlation with perceived astringency American Journal of Enology and Viticulture 57 4 2006 481 485 (Pubitemid 46166700)
23. J.A. Kennedy, and G.P. Jones Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol Journal of Agricultural and Food Chemistry 49 4 2001 1740 1746 (Pubitemid 32816813)
24. N. Mateus, E. Carvalho, C. Luis, and V. de Freitas Influence of the tannin structure on the disruption effect of carbohydrates on protein-tannin aggregates Analytica Chimica Acta 513 1 2004 135 140 (Pubitemid 38624477)
25. J.M. McRae, and J.A. Kennedy Wine and grape tannin interactions with salivary proteins and their impact on astringency: A review of current research Molecules 16 3 2011 2348 2364
26. T. Ozawa, T.H. Lilley, and E. Haslam Polyphenol interactions. 3. - Astringency and the loss of astringency in ripening fruit Phytochemistry 26 11 1987 2937 2942
27. P. Pellerin, T. Doco, S. Vidal, P. Williams, J.M. Brillouet, and M.A. Oneill Structural characterization of red wine rhamnogalacturonan II Carbohydrate Research 290 2 1996 183 197 (Pubitemid 26287998)
28. C. Poncet-Legrand, T. Doco, P. Williams, and A. Vernhet Inhibition of grape seed tannin aggregation by wine mannoproteins: Effect of polysaccharide molecular weight American Journal of Enology and Viticulture 58 1 2007 87 91 (Pubitemid 46761188)
29. S. Preys, G. Mazerolles, P. Courcoux, A. Samson, U. Fischer, and M. Hanafi et al. Relationship between polyphenolic composition and some sensory properties in red wines using multiway analyses Analytica Chimica Acta 563 1-2 2006 126 136
30. N. Quijada-Morin, J. Regueiro, J. Simal-Gandara, E. Tomas, J.C. Rivas-Gonzalo, and M.T. Escribano-Bailon Relationship between the sensory-determined astringency and the flavanolic composition of red wines Journal of Agricultural and Food Chemistry 60 50 2012 12355 12361
31. V. Riou, A. Vernhet, T. Doco, and M. Moutounet Aggregation of grape seed tannins in model wine-effect of wine polysaccharides Food Hydrocolloids 16 1 2002 17 23 (Pubitemid 33134722)
32. B. Schwarz, and T. Hofmann Is there a direct relationship between oral astringency and human salivary protein binding? European Food Research and Technology 227 6 2008 1693 1698
33. S. Soares, N. Mateus, and V. de Freitas Carbohydrates inhibit salivary proteins precipitation by condensed tannins Journal of Agricultural and Food Chemistry 60 15 2012 3966 3972
34. A. Vernhet, P. Pellerin, C. Prieur, J. Osmianski, and M. Moutounet Charge properties of some grape and wine polysaccharide and polyphenolic fractions American Journal of Enology and Viticulture 47 1 1996 25 30 (Pubitemid 126503721)
35. S. Vidal, P. Courcoux, L. Francis, M. Kwiatkowski, R. Gawel, and P. Williams et al. Use of an experimental design approach for evaluation of key wine components on mouth-feel perception Food Quality and Preference 15 3 2004 209 217 (Pubitemid 38089214)
36. S. Vidal, L. Francis, P. Williams, M. Kwiatkowski, R. Gawel, and W. Cheynier et al. The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium Food Chemistry 85 4 2004 519 525 (Pubitemid 38142497)