RT Journal Article
SR Electronic
T1 Inhibition of Grape Seed Tannin Aggregation by Wine Mannoproteins: Effect of Polysaccharide Molecular Weight
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 87
OP 91
DO 10.5344/ajev.2007.58.1.87
VO 58
IS 1
A1 Céline Poncet-Legrand
A1 Thierry Doco
A1 Pascale Williams
A1 Aude Vernhet
YR 2007
UL http://www.ajevonline.org/content/58/1/87.abstract
AB 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.