Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines

Commercially available mannoprotein preparations were tested in Tempranillo winemaking to determine their influence on polysaccharide, polyphenolic, and color composition. No effect was found in the content of grape arabinogalactans, homogalacturonans, and type II rhamnogalacturonans. In contrast, m...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2008-10, Vol.56 (19), p.9022-9029
Hauptverfasser:	Guadalupe, Zenaida, Ayestarán, Belén
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Sprache:	eng
Schlagworte:	Anthocyanins - analysis Biological and medical sciences Chemical Changes Induced by Processing/Storage colloidal stability Fermented food industries Flavonoids - analysis Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology mannoproteins Membrane Glycoproteins - administration & dosage monomeric polyphenols Phenols - analysis Pigments, Biological - analysis Polyphenols polysaccharides Polysaccharides - analysis proanthocyanidins Proanthocyanidins - analysis Saccharomyces cerevisiae - chemistry Tempranillo red wine Wine - analysis winemaking Wines and vinegars
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container_title	Journal of agricultural and food chemistry
container_volume	56
creator	Guadalupe, Zenaida Ayestarán, Belén
description	Commercially available mannoprotein preparations were tested in Tempranillo winemaking to determine their influence on polysaccharide, polyphenolic, and color composition. No effect was found in the content of grape arabinogalactans, homogalacturonans, and type II rhamnogalacturonans. In contrast, mannoprotein-treated samples showed considerably higher values of high-molecular-weight mannoproteins (bMP) than controls from the beginning of alcoholic fermentation, although these differences diminished as vinification progressed. The bMP decrease observed in the mannoprotein-treated samples coincided with a substantial reduction in their proanthocyanidin content and wine stable color, suggesting a precipitation of the coaggregates mannoprotein−tannin and mannoprotein−pigment. Contrary to what is widely described, these results revealed that at the studied conditions, mannoproteins did not act as stabilizing colloids. Mannoprotein addition did not modify the content and composition of either monomeric anthocyanins or other monomeric phenolics, and it did not affect monomeric anthocyanin color.
doi_str_mv	10.1021/jf801535k
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No effect was found in the content of grape arabinogalactans, homogalacturonans, and type II rhamnogalacturonans. In contrast, mannoprotein-treated samples showed considerably higher values of high-molecular-weight mannoproteins (bMP) than controls from the beginning of alcoholic fermentation, although these differences diminished as vinification progressed. The bMP decrease observed in the mannoprotein-treated samples coincided with a substantial reduction in their proanthocyanidin content and wine stable color, suggesting a precipitation of the coaggregates mannoprotein−tannin and mannoprotein−pigment. Contrary to what is widely described, these results revealed that at the studied conditions, mannoproteins did not act as stabilizing colloids. Mannoprotein addition did not modify the content and composition of either monomeric anthocyanins or other monomeric phenolics, and it did not affect monomeric anthocyanin color.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf801535k</identifier><identifier>PMID: 18767857</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Anthocyanins - analysis ; Biological and medical sciences ; Chemical Changes Induced by Processing/Storage ; colloidal stability ; Fermented food industries ; Flavonoids - analysis ; Food Handling - methods ; Food industries ; Fundamental and applied biological sciences. Psychology ; mannoproteins ; Membrane Glycoproteins - administration & dosage ; monomeric polyphenols ; Phenols - analysis ; Pigments, Biological - analysis ; Polyphenols ; polysaccharides ; Polysaccharides - analysis ; proanthocyanidins ; Proanthocyanidins - analysis ; Saccharomyces cerevisiae - chemistry ; Tempranillo red wine ; Wine - analysis ; winemaking ; Wines and vinegars</subject><ispartof>Journal of agricultural and food chemistry, 2008-10, Vol.56 (19), p.9022-9029</ispartof><rights>Copyright © 2008 American Chemical Society</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a381t-271df5941d322f61df263a31f3105506491a3d18d9b53e41c4687451935d2d523</citedby><cites>FETCH-LOGICAL-a381t-271df5941d322f61df263a31f3105506491a3d18d9b53e41c4687451935d2d523</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf801535k$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf801535k$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20748089$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18767857$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Guadalupe, Zenaida</creatorcontrib><creatorcontrib>Ayestarán, Belén</creatorcontrib><title>Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Commercially available mannoprotein preparations were tested in Tempranillo winemaking to determine their influence on polysaccharide, polyphenolic, and color composition. No effect was found in the content of grape arabinogalactans, homogalacturonans, and type II rhamnogalacturonans. In contrast, mannoprotein-treated samples showed considerably higher values of high-molecular-weight mannoproteins (bMP) than controls from the beginning of alcoholic fermentation, although these differences diminished as vinification progressed. The bMP decrease observed in the mannoprotein-treated samples coincided with a substantial reduction in their proanthocyanidin content and wine stable color, suggesting a precipitation of the coaggregates mannoprotein−tannin and mannoprotein−pigment. Contrary to what is widely described, these results revealed that at the studied conditions, mannoproteins did not act as stabilizing colloids. Mannoprotein addition did not modify the content and composition of either monomeric anthocyanins or other monomeric phenolics, and it did not affect monomeric anthocyanin color.</description><subject>Anthocyanins - analysis</subject><subject>Biological and medical sciences</subject><subject>Chemical Changes Induced by Processing/Storage</subject><subject>colloidal stability</subject><subject>Fermented food industries</subject><subject>Flavonoids - analysis</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>mannoproteins</subject><subject>Membrane Glycoproteins - administration & dosage</subject><subject>monomeric polyphenols</subject><subject>Phenols - analysis</subject><subject>Pigments, Biological - analysis</subject><subject>Polyphenols</subject><subject>polysaccharides</subject><subject>Polysaccharides - analysis</subject><subject>proanthocyanidins</subject><subject>Proanthocyanidins - analysis</subject><subject>Saccharomyces cerevisiae - chemistry</subject><subject>Tempranillo red wine</subject><subject>Wine - analysis</subject><subject>winemaking</subject><subject>Wines and vinegars</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkF1LHDEUhoMourW96B8oc6NQcGxOMslkLmXVtqit2BUvQ8wHZp1J1mQW9N8bu8t6IwSSw3nycM6L0FfAx4AJ_Jg7gYFR9riFJsAIrhmA2EYTXJq1YBz20Kec5xhjwVq8i_ZAtLwt7wkKZ85ZPVbRVdM4DDZpr_rqSoUQFymO1ofqxBg_-hiqcq5j_5KV1g8qeWOP_teLBxti7_VRpYIplj6mN9ci5tW3orixprrzwebPaMepPtsv63sf3Z6fzaa_6su_P39PTy5rRQWMNWnBONY1YCghjpeCcKooOAqYMcybDhQ1IEx3z6htQDdctA2DjjJDDCN0Hx2uvGWJp6XNoxx81rbvVbBxmSXvOAUGvIDfV6BOMedknVwkP6j0IgHLt3DlJtzCfltLl_eDNe_kOs0CHKwBlbXqXVJB-7zhCG4bgUVXuHrF-Tza501fpUfJW9oyObv-J5vTPxez84sbCe9epbOcx2UKJbsPBnwFSuybhQ</recordid><startdate>20081008</startdate><enddate>20081008</enddate><creator>Guadalupe, Zenaida</creator><creator>Ayestarán, Belén</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20081008</creationdate><title>Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines</title><author>Guadalupe, Zenaida ; Ayestarán, Belén</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a381t-271df5941d322f61df263a31f3105506491a3d18d9b53e41c4687451935d2d523</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Anthocyanins - analysis</topic><topic>Biological and medical sciences</topic><topic>Chemical Changes Induced by Processing/Storage</topic><topic>colloidal stability</topic><topic>Fermented food industries</topic><topic>Flavonoids - analysis</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>mannoproteins</topic><topic>Membrane Glycoproteins - administration & dosage</topic><topic>monomeric polyphenols</topic><topic>Phenols - analysis</topic><topic>Pigments, Biological - analysis</topic><topic>Polyphenols</topic><topic>polysaccharides</topic><topic>Polysaccharides - analysis</topic><topic>proanthocyanidins</topic><topic>Proanthocyanidins - analysis</topic><topic>Saccharomyces cerevisiae - chemistry</topic><topic>Tempranillo red wine</topic><topic>Wine - analysis</topic><topic>winemaking</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Guadalupe, Zenaida</creatorcontrib><creatorcontrib>Ayestarán, Belén</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Guadalupe, Zenaida</au><au>Ayestarán, Belén</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2008-10-08</date><risdate>2008</risdate><volume>56</volume><issue>19</issue><spage>9022</spage><epage>9029</epage><pages>9022-9029</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Commercially available mannoprotein preparations were tested in Tempranillo winemaking to determine their influence on polysaccharide, polyphenolic, and color composition. No effect was found in the content of grape arabinogalactans, homogalacturonans, and type II rhamnogalacturonans. In contrast, mannoprotein-treated samples showed considerably higher values of high-molecular-weight mannoproteins (bMP) than controls from the beginning of alcoholic fermentation, although these differences diminished as vinification progressed. The bMP decrease observed in the mannoprotein-treated samples coincided with a substantial reduction in their proanthocyanidin content and wine stable color, suggesting a precipitation of the coaggregates mannoprotein−tannin and mannoprotein−pigment. Contrary to what is widely described, these results revealed that at the studied conditions, mannoproteins did not act as stabilizing colloids. Mannoprotein addition did not modify the content and composition of either monomeric anthocyanins or other monomeric phenolics, and it did not affect monomeric anthocyanin color.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>18767857</pmid><doi>10.1021/jf801535k</doi><tpages>8</tpages></addata></record>
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subjects	Anthocyanins - analysis Biological and medical sciences Chemical Changes Induced by Processing/Storage colloidal stability Fermented food industries Flavonoids - analysis Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology mannoproteins Membrane Glycoproteins - administration & dosage monomeric polyphenols Phenols - analysis Pigments, Biological - analysis Polyphenols polysaccharides Polysaccharides - analysis proanthocyanidins Proanthocyanidins - analysis Saccharomyces cerevisiae - chemistry Tempranillo red wine Wine - analysis winemaking Wines and vinegars
title	Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines
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