HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in ISI Web of Science Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via ISI Web of Science (1) Citing Articles via Google Scholar Google Scholar Articles by Poncet-Legrand, C. Articles by Vernhet, A. Search for Related Content PubMed Articles by Poncet-Legrand, C. Articles by Vernhet, A. Agricola Articles by Poncet-Legrand, C. Articles by Vernhet, A.

Inhibition of Grape Seed Tannin Aggregation by Wine Mannoproteins: Effect of Polysaccharide Molecular Weight

¹ UMR1083 (INRA-SUPAGRO), 2 place Viala, 34060 Montpellier Cedex 1, France.

^* Corresponding author (fax: +33 499612857; tel: +33 4 99612758; email: celine.poncet{at}supagro.inra.fr)

Polysaccharides are important in colloidal stabilization-destabilization phenomena. In a previous study, three different trends were observed upon addition of wine polysaccharides to procyanidin suspensions: rhamnogalacturonan II monomers had no impact, the MP0 mannoprotein fraction strongly inhibited aggregation, and rhamnogalacturonan II dimers increased aggregation. After molecular weight fractionation of MP0 mannoprotein, the molecular weight effect on polyphenol particle size was investigated. Low molecular weight macromolecules are the stabilizing species, while high molecular weight molecules have no impact in "standard" wine conditions (pH 3.4 buffers containing 2 gL^–1 tartaric acid and 12% ethanol). At high ionic strengths or low ethanol concentrations, all mannoprotein fractions prevented tannin aggregation and precipitation.

Key words: tannins, mannoproteins, colloidal aggregates, dynamic light scattering