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Research Article

Cell Wall–Anthocyanin Interactions during Red Wine Fermentation-Like Conditions

Cristina Medina-Plaza, Jordan W. Beaver, Konrad V. Miller, Larry Lerno, Nick Dokoozlian, Ravi Ponangi, Tom Blair, David E. Block, Anita Oberholster
Am J Enol Vitic. April 2020 71: 149-156; published ahead of print December 16, 2019 ; DOI: 10.5344/ajev.2019.19063
Cristina Medina-Plaza
1Department of Viticulture and Enology, University of California Davis, 595 Hilgard Ln., Davis, CA 95616
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Jordan W. Beaver
1Department of Viticulture and Enology, University of California Davis, 595 Hilgard Ln., Davis, CA 95616
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Konrad V. Miller
3Department of Chemical Engineering, University of California Davis, One Shields Avenue, CA 95616.
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Larry Lerno
1Department of Viticulture and Enology, University of California Davis, 595 Hilgard Ln., Davis, CA 95616
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Nick Dokoozlian
2E & J Gallo Winery, 600 Yosemite Blvd, Modesto, 95354 CA
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Ravi Ponangi
2E & J Gallo Winery, 600 Yosemite Blvd, Modesto, 95354 CA
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Tom Blair
2E & J Gallo Winery, 600 Yosemite Blvd, Modesto, 95354 CA
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David E. Block
1Department of Viticulture and Enology, University of California Davis, 595 Hilgard Ln., Davis, CA 95616
3Department of Chemical Engineering, University of California Davis, One Shields Avenue, CA 95616.
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Anita Oberholster
1Department of Viticulture and Enology, University of California Davis, 595 Hilgard Ln., Davis, CA 95616
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  • For correspondence: aoberholster@ucdavis.edu
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Abstract

The effects of temperature and concentrations of ethanol and anthocyanin on the adsorption and desorption processes of anthocyanin onto cell wall material were investigated. Independent variables included temperatures of 15 and 30°C, model wines with ethanol concentrations of 0 and 15%, and anthocyanin concentrations of 1, 1.5, and 2 g/L. These experiments were conducted in triplicate in bench-top solutions that mimicked a single-berry fermentation environment. Desorption experiments were carried out immediately after completing the adsorption experiments to minimize changes on the cell walls that may have affected the kinetics of the process. Results indicate that more than 90% of anthocyanin adsorption occurred within the first 60 min of interaction with cell wall material. However, desorption appeared to occur much faster; a maximum was reached after 30 min. Temperature and concentrations of ethanol and anthocyanin were found to have a significant effect on both adsorption and desorption kinetics. Results show that phenolic concentration in the final wine not only depends on the amount released from the grapes but also on its interactions with the solids in the fermentor. Additionally, these interactions are dependent on temperature and ethanol concentration.

  • adsorption
  • anthocyanin
  • cell wall material
  • desorption
  • phenolics
  • Received August 2019.
  • Revision received November 2019.
  • Accepted November 2019.
  • © 2020 by the American Society for Enology and Viticulture
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Cell Wall–Anthocyanin Interactions during Red Wine Fermentation-Like Conditions
Cristina Medina-Plaza, Jordan W. Beaver, Konrad V. Miller, Larry Lerno, Nick Dokoozlian, Ravi Ponangi, Tom Blair, David E. Block, Anita Oberholster
Am J Enol Vitic.  April 2020  71: 149-156;  published ahead of print December 16, 2019 ; DOI: 10.5344/ajev.2019.19063

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Cell Wall–Anthocyanin Interactions during Red Wine Fermentation-Like Conditions
Cristina Medina-Plaza, Jordan W. Beaver, Konrad V. Miller, Larry Lerno, Nick Dokoozlian, Ravi Ponangi, Tom Blair, David E. Block, Anita Oberholster
Am J Enol Vitic.  April 2020  71: 149-156;  published ahead of print December 16, 2019 ; DOI: 10.5344/ajev.2019.19063
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