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Interaction of grape seed procyanidins with various proteins in relation to wine fining

✍ Scribed by Jorge Manuel Ricardo-da-Silva; Veronique Cheynier; Jean-Marc Souquet; Michel Moutounet; Jean-Claude Cabanis; Michel Bourzeix

Publisher
John Wiley and Sons
Year
1991
Tongue
English
Weight
722 KB
Volume
57
Category
Article
ISSN
0022-5142

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✦ Synopsis

Interactions of grape (Vitis vinifera L) seed procyanidin dimers and trimers, galloylated or not, with various proteins (poly-L-prolines, gelatins, casein, dried blood and grape arabinogalactan-protein) were studied in wine-like model solutions. Except for casein, protein-procyanidin complexes were produced within the first 8 h of contact. All poly-L-prolines presented very high afinity towar& grape seed procyanidins. In general, the extent of procyanidin-protein interaction increased with the degree of procyanidin polymerisation and the rate of galloylation, andalso with protein concentration.

When various protein3ning treatments were applied to a young red wine, dimeric and trimeric procyanidin levels were not aflected, although total phenolic levels were reduced.

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