High-performance liquid chromatography determination of red wine tannin stickiness

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 28, 2014, Pages 6626-6631

  Revelette, Matthew R ^a   Barak, Jennifer A ^a   Kennedy, James A ^a  

^a CALIFORNIA STATE UNIVERSITY   (United States)

Author keywords

astringency; enthalpy; grapes; interaction; proanthocyanidins; stickiness; tannin; wine

Indexed keywords

ENTHALPY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHOBICITY; SURFACE CHEMISTRY; TANNINS; THERMODYNAMICS; WINE; CHROMATOGRAPHY; DIRECT INJECTION; LIQUID CHROMATOGRAPHY; PROTEINS;

ASTRINGENCY; GRAPES; INTERACTION; PROANTHOCYANIDINS; STICKINESS;

FLAVONOIDS;

VITACEAE;

TANNIN DERIVATIVE;

ANALYSIS; CHEMICAL PHENOMENA; CHEMISTRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROCEDURES; TASTE; THERMODYNAMICS; VITIS; WINE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; TANNINS; TASTE; THERMODYNAMICS; VITIS; WINE;

EID: 84904444128     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501666z     Document Type: Article

References (39)

1. Haslam, E. Practical Polyphenolics: From Structure to Molecular Recognition and Physiological Action; Cambridge University Press: New York, 1998; p 422.
2. Kennedy, J. A.; Matthews, M. A.; Waterhouse, A. L. Changes in grape seed polyphenols during fruit ripening Phytochemistry 2000, 55, 77-85
3. Kennedy, J. A.; Hayasaka, Y.; Vidal, S.; Waters, E. J.; Jones, G. P. Composition of grape skin proanthocyanidins at different stages of berry development J. Agric. Food Chem. 2001, 49, 5348-5355
4. Cerpa-Calderon, F. K.; Kennedy, J. A. Berry integrity and extraction of skin and seed proanthocyanidins during red wine fermentation J. Agric. Food Chem. 2008, 56, 9006-9014
5. Aron, P. M.; Kennedy, J. A. Compositional investigation of phenolic polymers isolated from Vitis vinifera L. cv. Pinot noir during fermentation J. Agric. Food Chem. 2007, 55, 5670-5680
6. McRae, J. M.; Kennedy, J. A. Wine and grape tannin interactions with salivary proteins and their impact on astringency: A review of current research Molecules 2011, 16, 2348-2364
7. Gawel, R.; Oberholster, A.; Francis, I. L. A 'mouth-feel wheel': Terminology for communicating the mouth-feel characteristics of red wine Aust. J. Grape Wine Res. 2000, 6, 203-207
8. McRae, J. M.; Falconer, R. J.; Kennedy, J. A. Thermodynamics of grape and wine tannin interaction with polyproline: Implications for red wine astringency J. Agric. Food Chem. 2010, 58, 12510-12518
9. Barak, J. A.; Kennedy, J. A. HPLC retention thermodynamics of grape and wine tannins J. Agric. Food Chem. 2013, 61, 4270-4277
10. Nicholls, A.; Sharp, K. A.; Honig, B. Protein folding and association: Insights from the interfacial and thermodynamic properties of hydrocarbons Proteins 1991, 11, 281-296
11. Mahler, H.-C.; Friess, W.; Grauschopf, U.; Kiese, S. Protein aggregation: Pathways, induction factors and analysis J. Pharm. Sci. 2009, 98, 2909-2934
12. Rosenberg, M.; Kjelleberg, S. Hydrophobic interactions: Role in bacterial adhesion Adv. Microb. Ecol. 1986, 9, 353-393
13. McManus, J. P.; Davis, K. G.; Beart, J. E.; Gaffney, S. H.; Lilley, T. H.; Haslam, E. Polyphenol interactions. Part 1. Introduction; some observations on the reversible complexation of polyphenols with proteins and polysaccharides J. Chem. Soc., Perkin Trans. 2 1985, 1429-1438
14. Frechet, J. M. Functional polymers and dendrimers: Reactivity, molecular architecture, and interfacial energy Science 1994, 263, 1710-1715
15. Autumn, K.; Liang, Y. A.; Hsieh, S. T.; Zesch, W.; Chan, W. P.; Kenney, T. W.; Fearing, R.; Fuyll, R. J. Adhesive force of a single gecko foot-hair Nature 2000, 405, 681-685
16. Siebert, K. J. Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis J. Agric. Food Chem. 1999, 47, 353-362
17. Bindon, K. A.; Smith, P. A.; Holt, H.; Kennedy, J. A. Interaction between grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification J. Agric. Food Chem. 2010, 58, 10736-10746
18. Frazier, R. A.; Deaville, E. R.; Green, R. J.; Stringano, E.; Willoughby, I.; Plant, J.; Mueller-Harvey, I. Interactions of tea tannin and condensed tannins with proteins J. Biopharm. Biomed. Anal. 2010, 51, 490-495
19. Vidal, S.; Francis, L.; Noble, A.; Kwiatkowski, M.; Cheynier, V.; Waters, E. Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine Anal. Chim. Acta 2004, 513, 57-65
20. Vidal, S.; Francis, L.; Guyot, S.; Marnet, N.; Kwiatkowski, M.; Gawel, R.; Cheynier, V.; Waters, E. J. The mouth-feel properties of grape and apple proanthicyanidins in a wine-like medium J. Sci. Food Agric. 2003, 83, 564-573
21. Brás, N. F.; Gonçalves, R.; Mateus, N.; Fernandes, P. A.; Ramos, M. J.; de Freitas, V. Inhibition of pancreatic elastase by polyphenolic compounds J. Agric. Food Chem. 2010, 58, 10668-10676
22. Poncet-Legrand, C.; Gautier, C.; Cheynier, V.; Imberty, A. Interactions between flavan-3-ols and poly(l -proline) studied by isothermal titration calorimetry: Effect of the tannin structure J. Agric. Food Chem. 2007, 55, 9235-9240
23. Singleton, V. L.; Orthofer, R.; Lamuela-Raventós, R. M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent Methods Enzymol. 1999, 299, 152-178
24. Mercurio, M. D.; Dambergs, R. G.; Herderich, M. J.; Smith, P. A. High throughput analysis of red wine and grape phenolics-Adaptation and validation of methyl cellulose precipitable tannin assay and modified somers color assay to a rapid 96 well plate format J. Agric. Food Chem. 2007, 55, 4651-4657
25. Harbertson, J. F.; Kennedy, J. A.; Adams, D. O. Tannin in skins and seeds of Cabernet Sauvignon, Syrah, and Pinot noir berries during ripening Am. J. Enol. Vitic. 2002, 53, 54-59
26. Kennedy, J. A.; Taylor, A. W. Analysis of proanthocyanidins by high-performance gel permeation chromatography J. Chromatogr. A 2003, 995, 99-107
27. Kennedy, J. A.; Jones, G. P. Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol J. Agric. Food Chem. 2001, 49, 1740-1746
28. Peng, Z.; Iland, P. G.; Oberholster, A.; Sefton, M. A.; Waters, E. J. Analysis of pigmented polymers in red wine by reverse phase HPLC Aust. J. Grape Wine Res. 2002, 8, 70-75
29. Cole, L.; Dorsey, J. Temperature dependence of retention in reversed-phase liquid chromatography. 1. Stationary-phase considerations J. Anal. Chem. 1992, 64, 1317-1323
30. Bindon, K. A.; Smith, P. A.; Kennedy, J. A. Interaction between grape-derived proanthocyanidins and cell wall material. 1. Effect on proanthocyanidin composition and molecular mass J. Agric. Food Chem. 2010, 58, 2520-2528
31. Bindon, K. A.; Kennedy, J. A. Ripening-induced changes in grape skin proanthocyanidins modify their interaction with cell walls J. Agric. Food Chem. 2011, 59, 2696-2707
32. Maury, C.; Sarni-Manchado, P.; Lefebvre, S.; Cheynier, V.; Moutounet, M. Influence of fining with different molecular weight gelatins on proanthocyanidin composition and perception of wines Am. J. Enol. Vitic. 2001, 52, 140-145
33. Prigent, S. V. E.; Voragen, A. G. J.; van Koningsveld, G. A.; Baron, A.; Renard, C. M. G. C.; Gruppen, H. Interactions between globular proteins and procyanidins of different degrees of polymerization J. Dairy Sci. 2009, 92, 5843-5853
34. Poncet-Legrand, C.; Gautier, C.; Cheynier, V.; Imberty, A. Interactions between flavan-3-ols and poly(l -proline) studied by isothermal titration calorimetry: Effect of the tannin structure J. Agric. Food Chem. 2007, 55, 9235-9240
35. Cheynier, V.; Dueñas-Paton, M.; Salas, E.; Maury, C.; Souquet, J.-M.; Sarni-Manchado, P.; Fulcrand, H. Structure and properties of wine pigments and tannins Am. J. Enol. Vitic. 2006, 57, 298-305
36. Monagas, M.; Bartolomé, B.; Gómez-Cordovés, C. Updated knowledge about the presence of phenolic compounds in wine Crit. Rev. Food Sci. Nutr. 2005, 45, 85-118
37. Monagas, M.; Bartolomé, B.; Gómez-Cordovés, C. Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle Eur. Food Res. Technol. 2005, 220, 331-340
38. Fontoin, H.; Saucier, C.; Teissedre, P. L.; Glories, Y. Effect of pH, ethanol and acidity on astringency and bitterness of grape seed oligomers in model wine solutions Food Qual. Pref. 2008, 19, 286-291
39. Lesschaeve, I.; Noble, A. C. Polyphenols: Factors influencing their sensory properties and their effects on food and beverage preferences Am. J. Clin. Nutr. 2005, 81, 330S-335S