Thermodynamics of grape and wine tannin interaction with polyproline: Implications for red wine astringency

McRae, Jacqui M., Falconer, Robert J. and Kennedy, James A. (2010) Thermodynamics of grape and wine tannin interaction with polyproline: Implications for red wine astringency. Journal of Agricultural and Food Chemistry, 58 23: 12510-12518. doi:10.1021/jf1030967


Author McRae, Jacqui M.
Falconer, Robert J.
Kennedy, James A.
Title Thermodynamics of grape and wine tannin interaction with polyproline: Implications for red wine astringency
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 0021-8561
1520-5118
Publication date 2010-12-08
Sub-type Article (original research)
DOI 10.1021/jf1030967
Open Access Status Not yet assessed
Volume 58
Issue 23
Start page 12510
End page 12518
Total pages 9
Editor James N. Seiber
Place of publication Washington, DC, U.S.A.
Publisher American Chemical Society
Language eng
Formatted abstract
The astringency of red wine is largely due to the interaction between wine tannins and salivary proline-rich proteins and is known to change as wine ages. To further understand the mechanisms behind wine astringency change over time, thermodynamics of the interactions between poly(l-proline) (PLP) and grape seed and skin tannins (preveraison (PV) and commercially ripe) or Shiraz wine tannins (2 years old and 9−10 years old) was analyzed using isothermal titration calorimetry (ITC). The nature of these interactions varied with changes to the tannin structure that are associated with maturation. The change in enthalpy associated with hydrophobic interaction and hydrogen bonding decreased with tannin age and the stoichiometry of binding indicated that grape tannins associated with more proline residues than wine tannins, irrespective of molecular size. These results could provide an explanation for the observed change in wine astringency quality with age.
© 2010 American Chemical Society
Keyword Astringency
ITC
Proline
Protein-tannin interactions
Tannin
Wine age
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2011 Collection
Australian Institute for Bioengineering and Nanotechnology Publications
 
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Created: Sun, 02 Jan 2011, 10:11:55 EST