The Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Cell Wall Material in the Presence of Anthocyanins
The quantitative and qualitative impacts of anthocyanins on proanthocyanidin adsorption to grape-derived cell wall material were investigated in fifteen unique systems of varying temperatures, ethanol concentrations, and proanthocyanidin concentrations. Proanthocyanidin solutions were exposed to cel...
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MDPI AG
2020-09-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/18/4139 |
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| author | Jordan W. Beaver Konrad V. Miller Cristina Medina-Plaza Nick Dokoozlian Ravi Ponangi Thomas Blair David Block Anita Oberholster |
| author_facet | Jordan W. Beaver Konrad V. Miller Cristina Medina-Plaza Nick Dokoozlian Ravi Ponangi Thomas Blair David Block Anita Oberholster |
| author_sort | Jordan W. Beaver |
| collection | DOAJ |
| description | The quantitative and qualitative impacts of anthocyanins on proanthocyanidin adsorption to grape-derived cell wall material were investigated in fifteen unique systems of varying temperatures, ethanol concentrations, and proanthocyanidin concentrations. Proanthocyanidin solutions were exposed to cell wall material and monitored for changes in concentration over 24 h. Increases in both temperature and ethanol resulted in a larger retention of proanthocyanidins in solution and typically faster adsorption kinetics. Analysis of the solution after exposure to cell wall revealed a significant reduction in the molecular weight of proanthocyanidins present in solution, suggesting that anthocyanins do not alter a previously described mechanism of preferentially binding large molecular weight molecules. Additionally, a reduction in polymeric pigment abundance was noted in most conditions, suggesting rapid formation of polymeric pigment in the model solution and preferential adsorption of the polymeric pigment to cell wall material. Compared to a previous study of proanthocyanidin adsorption in the absence of anthocyanins, a significantly larger percentage of proanthocyanidin material was lost via adsorption—up to 70% of available material. In a winemaking context, this may suggest a preferential loss of polymeric pigment via adsorption to cap cell wall material compared to non-pigmented proanthocyanidins and free anthocyanins. |
| first_indexed | 2024-03-10T16:26:44Z |
| format | Article |
| id | doaj.art-ad89b68642d74a57b49fb63f09379cab |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T16:26:44Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-ad89b68642d74a57b49fb63f09379cab2023-11-20T13:12:54ZengMDPI AGMolecules1420-30492020-09-012518413910.3390/molecules25184139The Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Cell Wall Material in the Presence of AnthocyaninsJordan W. Beaver0Konrad V. Miller1Cristina Medina-Plaza2Nick Dokoozlian3Ravi Ponangi4Thomas Blair5David Block6Anita Oberholster7Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USADepartment of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USADepartment of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USAE&J Gallo Winery, 600 Yosemite Blvd, Modesto, CA 95354, USAE&J Gallo Winery, 600 Yosemite Blvd, Modesto, CA 95354, USAE&J Gallo Winery, 600 Yosemite Blvd, Modesto, CA 95354, USADepartment of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USADepartment of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USAThe quantitative and qualitative impacts of anthocyanins on proanthocyanidin adsorption to grape-derived cell wall material were investigated in fifteen unique systems of varying temperatures, ethanol concentrations, and proanthocyanidin concentrations. Proanthocyanidin solutions were exposed to cell wall material and monitored for changes in concentration over 24 h. Increases in both temperature and ethanol resulted in a larger retention of proanthocyanidins in solution and typically faster adsorption kinetics. Analysis of the solution after exposure to cell wall revealed a significant reduction in the molecular weight of proanthocyanidins present in solution, suggesting that anthocyanins do not alter a previously described mechanism of preferentially binding large molecular weight molecules. Additionally, a reduction in polymeric pigment abundance was noted in most conditions, suggesting rapid formation of polymeric pigment in the model solution and preferential adsorption of the polymeric pigment to cell wall material. Compared to a previous study of proanthocyanidin adsorption in the absence of anthocyanins, a significantly larger percentage of proanthocyanidin material was lost via adsorption—up to 70% of available material. In a winemaking context, this may suggest a preferential loss of polymeric pigment via adsorption to cap cell wall material compared to non-pigmented proanthocyanidins and free anthocyanins.https://www.mdpi.com/1420-3049/25/18/4139proanthocyanidinsanthocyaninsadsorptionisothermmodelinggrape |
| spellingShingle | Jordan W. Beaver Konrad V. Miller Cristina Medina-Plaza Nick Dokoozlian Ravi Ponangi Thomas Blair David Block Anita Oberholster The Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Cell Wall Material in the Presence of Anthocyanins Molecules proanthocyanidins anthocyanins adsorption isotherm modeling grape |
| title | The Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Cell Wall Material in the Presence of Anthocyanins |
| title_full | The Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Cell Wall Material in the Presence of Anthocyanins |
| title_fullStr | The Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Cell Wall Material in the Presence of Anthocyanins |
| title_full_unstemmed | The Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Cell Wall Material in the Presence of Anthocyanins |
| title_short | The Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Cell Wall Material in the Presence of Anthocyanins |
| title_sort | effects of temperature and ethanol on proanthocyanidin adsorption to grape cell wall material in the presence of anthocyanins |
| topic | proanthocyanidins anthocyanins adsorption isotherm modeling grape |
| url | https://www.mdpi.com/1420-3049/25/18/4139 |
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