Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine
© 2022 Society of Chemical Industry..
BACKGROUND: Oenological tannins are commercial natural products extracted from different botanical sources, which were widely reported as prominent contributors to wine quality. Research on wine quality affected by tannins extracts promoted the development of new oenological products with low cost and high accessibility. In the present study, the structure and concentration of tannin in polyphenol extracts, as well as their correlation with astringency and the color of model wine, was investigated by UV spectrophotometer, HPLC, fluorescence quenching, sodium dodecylsulfate-polyacrylamide gel electrophoresis, colorimeter and sensory evaluation.
RESULTS: Resource extracts from 16 of 44 plants were screened as wine oenological tannins, according to the total polyphenol and total flavanol, as well as the intensity of astringency and bitterness. Polyphenols extracted from grape seeds and green tea were more effective in increasing the wine astringency compared to other plant tannins.
CONCLUSION: Total flavanol content and tannin activity showed a strong correlation with wine astringency. Condensed tannins with mean degree of polymerization also exhibited strong color stability, and the concentrations of (-)-epigallocatechin were associated with the a* value, a negative qualitative factor for wine color. The present study provides new clues regarding the development of low-cost and highly accessible sources of polyphenol extracts and lays a theoretical foundation for the development of the oenological product. © 2022 Society of Chemical Industry.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:103 |
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| Enthalten in: |
Journal of the science of food and agriculture - 103(2023), 3 vom: 01. Feb., Seite 1499-1513 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Cheng, Chenyaqiong [VerfasserIn] |
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| Links: |
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| Themen: |
Astringency |
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| Anmerkungen: |
Date Completed 25.10.2023 Date Revised 25.10.2023 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1002/jsfa.12247 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a © 2022 Society of Chemical Industry. | ||
| 520 | |a BACKGROUND: Oenological tannins are commercial natural products extracted from different botanical sources, which were widely reported as prominent contributors to wine quality. Research on wine quality affected by tannins extracts promoted the development of new oenological products with low cost and high accessibility. In the present study, the structure and concentration of tannin in polyphenol extracts, as well as their correlation with astringency and the color of model wine, was investigated by UV spectrophotometer, HPLC, fluorescence quenching, sodium dodecylsulfate-polyacrylamide gel electrophoresis, colorimeter and sensory evaluation | ||
| 520 | |a RESULTS: Resource extracts from 16 of 44 plants were screened as wine oenological tannins, according to the total polyphenol and total flavanol, as well as the intensity of astringency and bitterness. Polyphenols extracted from grape seeds and green tea were more effective in increasing the wine astringency compared to other plant tannins | ||
| 520 | |a CONCLUSION: Total flavanol content and tannin activity showed a strong correlation with wine astringency. Condensed tannins with mean degree of polymerization also exhibited strong color stability, and the concentrations of (-)-epigallocatechin were associated with the a* value, a negative qualitative factor for wine color. The present study provides new clues regarding the development of low-cost and highly accessible sources of polyphenol extracts and lays a theoretical foundation for the development of the oenological product. © 2022 Society of Chemical Industry | ||
| 650 | 4 | |a Journal Article | |
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| 650 | 4 | |a color stability | |
| 650 | 4 | |a model wine | |
| 650 | 4 | |a oenological tannin | |
| 650 | 4 | |a polyphenols extract | |
| 650 | 4 | |a sensory evaluation | |
| 650 | 7 | |a Astringents |2 NLM | |
| 650 | 7 | |a Plant Extracts |2 NLM | |
| 650 | 7 | |a Polyphenols |2 NLM | |
| 650 | 7 | |a Tannins |2 NLM | |
| 700 | 1 | |a Liu, Pei |e verfasserin |4 aut | |
| 700 | 1 | |a Zhao, Pengtao |e verfasserin |4 aut | |
| 700 | 1 | |a Du, Guorong |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Shengnan |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Hui |e verfasserin |4 aut | |
| 700 | 1 | |a Cao, Xiaomeng |e verfasserin |4 aut | |
| 700 | 1 | |a Zhao, Qinghao |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Xiaoyu |e verfasserin |4 aut | |
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