Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions

Authors :: Anita Oberholster
David E. Block
Larry A. Lerno
Jordan W. Beaver
Tom Blair
Cristina Medina-Plaza
Ravi Ponangi
Nick Dokoozlian
Source :: Molecules (Basel, Switzerland), vol 24, iss 18, Molecules, Volume 24, Issue 18, Molecules, Vol 24, Iss 18, p 3350 (2019)
Publication Year :: 2019
Publisher :: eScholarship, University of California, 2019.
Abstract: The effects of temperature and ethanol concentration on the kinetics of anthocyanin adsorption and desorption interactions with five cell wall materials (CWM) of different composition were investigated. Using temperatures of 15 &deg<br />C and 30 &deg<br />C and model wine with ethanol concentrations of 0% and 15% (v/v) over 120 min, the adsorption and desorption rates of five anthocyanin-glucosides were recorded in triplicate. Small-scale experiments were conducted using a benchtop incubator to mimic a single berry fermentation. Results indicate that more than 90% of the adsorption occurs within the first 60 min of the addition of anthocyanins to CWM. However, desorption appears to occur much faster, with maximum desorption being reached after 30 min. The extent of both adsorption and desorption was clearly dependent not only on temperature and ethanol concentration but also on the CWM composition.

Database :: OpenAIRE
Journal :: Molecules (Basel, Switzerland), vol 24, iss 18, Molecules, Volume 24, Issue 18, Molecules, Vol 24, Iss 18, p 3350 (2019)
Accession number :: edsair.doi.dedup.....84d90220db79c933e36e704b1a0d262a

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