The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines

Abstract

The interactions between tannins and soluble and insoluble cell wall components are, in part, responsible for the low quantities of tannins found in wines compared with the quantities in grapes. The use of polysaccharides to compete with cell wall components could be an interesting approach for improving the chromatic and sensory characteristics of wines. The effect of two commercial polysaccharides, pectin and mannan, on limiting tannin-cell wall interactions was studied in a model solution, measuring the concentration of tannins and polysaccharides remaining in solution after the different interactions by chromatography. The treatment was also tested in a small-scale vinification. Soluble polysaccharides were added to the must and the wines were evaluated at the end of alcoholic fermentation and after six months in the bottle. In the model solution, the commercial polysaccharides formed soluble complexes with the tannins and limited the interactions with cell wall components, with some differences between skin and seed tannins. In the case of the wines, the treatments resulted in wines with a higher color intensity and phenolic content. Sensory analysis resulted in higher scores for the wines with added polysaccharides, since the complexation of tannins with the polysaccharides increased the roundness and body of the resulting wines.

Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins

“…The decrease in chromatic parameters in the wine treated by electrodialysis could be due to the adsorption of high molecular weight compounds in the membranes, as described by Bdiri et al [43]. Some of these compounds, such as polysaccharide polymers, prevent tannin aggregation and precipitation and their elimination could facilitate a decrease in color intensity [44,45]. However, contrary to our findings, other authors have reported that electrodialysis does not affect wine color [42].…”

The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review

“…It is well known that PAs may be bound by the CWM via hydrogen bonds and hydrophobic interactions [130]; between the CWM constituents, proteins showed the highest binding capacity [126,131]. Considering the polysaccharides, pectins showed higher affinity for PAs than hemicellulose [132,133] while weak interactions were found with cellulose [134].…”

In vitrogastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubusspp.)

“…9,[11][12][13] In blackberry fruits, polyphenols are the main compounds responsible for fruit sensory properties, and their stability is highly dependent on factors such as light exposure, pH, native chemical structure, sugar conjugation, temperature, metal ions, oxygen, and enzymes. 14,15 Phenolic compounds are stored in cell structures (e.g. vacuoles and cell walls) of the skin, pulp and seeds of fruits.…”

“…vacuoles and cell walls) of the skin, pulp and seeds of fruits. 15 These compounds are bound to macromolecules, such as proteins and peptides (linking the phenolic group of the phenol ring with the -NH group of peptides) or carbohydrates (liked by αand β-glycosidic bonds), the dry matter content of which is about 80% and 5%, respectively. 8,16 It should be noted, however, that these macromolecules undergo marked degradation during GID, becoming bioavailable sugars and small peptides/amino acids.…”