Ethanol concentration influences the mechanisms of wine tannin interactions with poly(l -proline) in model wine

McRae, Jacqui M., Ziora, Zyta M., Kassara, Stella, Cooper, Matthew A. and Smith, Paul A. (2015) Ethanol concentration influences the mechanisms of wine tannin interactions with poly(l -proline) in model wine. Journal of Agricultural and Food Chemistry, 63 17: 4345-4352. doi:10.1021/acs.jafc.5b00758


Author McRae, Jacqui M.
Ziora, Zyta M.
Kassara, Stella
Cooper, Matthew A.
Smith, Paul A.
Title Ethanol concentration influences the mechanisms of wine tannin interactions with poly(l -proline) in model wine
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 1520-5118
0021-8561
Publication date 2015-05-06
Year available 2015
Sub-type Article (original research)
DOI 10.1021/acs.jafc.5b00758
Open Access Status Not yet assessed
Volume 63
Issue 17
Start page 4345
End page 4352
Total pages 8
Place of publication Washington, DC United States
Publisher American Chemical Society
Language eng
Abstract Changes in ethanol concentration influence red wine astringency, and yet the effect of ethanol on wine tannin–salivary protein interactions is not well understood. Isothermal titration calorimetry (ITC) was used to measure the binding strength between the model salivary protein, poly(l-proline) (PLP) and a range of wine tannins (tannin fractions from a 3- and a 7-year old Cabernet Sauvignon wine) across different ethanol concentrations (5, 10, 15, and 40% v/v). Tannin–PLP interactions were stronger at 5% ethanol than at 40% ethanol. The mechanism of interaction changed for most tannin samples across the wine-like ethanol range (10–15%) from a combination of hydrophobic and hydrogen binding at 10% ethanol to only hydrogen binding at 15% ethanol. These results indicate that ethanol concentration can influence the mechanisms of wine tannin–protein interactions and that the previously reported decrease in wine astringency with increasing alcohol may, in part, relate to a decrease tannin–protein interaction strength.
Keyword Hydrogen bonding
Hydrophobic interactions
ITC
Polyproline
Wine tannin
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2016 Collection
Institute for Molecular Bioscience - Publications
 
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