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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Red Wine Tannin Structure-Activity Relationships during Fermentation and Maceration
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Red Wine Tannin Structure-Activity Relationships during Fermentation and Maceration

机译：红酒发酵和浸渍过程中单宁的构效关系

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The correlation between tannin structure and corresponding activity was investigated by measuring the thermodynamics of interaction between tannins isolated from commercial red wine fermentations and a polystyrene divinylbenzene HPLC column. Must and/or wine samples were collected throughout fermentation/maceration from five Napa Valley wineries. By varying winery, fruit source, maceration time, and cap management practice, it was considered that a reasonably large variation in commercially relevant tannin structure would result. Tannins were isolated from samples collected using low pressure chromatography and were then characterized by gel permeation chromatography and acid-catalyzed cleavage in the presence of excess phloroglucinol (phloroglucinolysis). Corresponding tannin activity was determined using HPLC by measuring the thermodynamics of interaction between isolated tannin and a polystyrene divinylbenzene HPLC column. This measurement approach was designed to determine the ability of tannins to hydrophobically interact with a hydrophobic surface. The results of this study indicate that tannin activity is primarily driven by molecular size. Compositionally, tannin activity was positively associated with seed tannins and negatively associated with skin and pigmented tannins. Although measured indirectly, the extent of tannin oxidation as determined by phloroglucinolysis conversion yield suggests that tannin oxidation at this stage of production reduces tannin activity. Based upon maceration time, this study indicates that observed increases in perceived astringency quality, if related to tannin chemistry, are driven by tannin molecular mass as opposed to pigmented tannin formation or oxidation. Overall, the results of this study give new insight into tannin structure-activity relationships which dominate during extraction.
机译：通过测量从商业红酒发酵中分离的单宁与聚苯乙烯二乙烯基苯HPLC柱之间相互作用的热力学，研究了单宁结构与相应活性之间的相关性。在整个纳帕谷酿酒厂的发酵/浸渍过程中收集了葡萄汁和/或葡萄酒样品。通过改变酒厂，水果来源，浸渍时间和瓶盖管理实践，人们认为会导致商业上相关的单宁结构发生相当大的变化。从使用低压色谱法收集的样品中分离出单宁，然后通过凝胶渗透色谱法和在过量的间苯三酚（phloroglucinolysis）存在下酸催化的裂解进行表征。使用HPLC通过测量分离的单宁与聚苯乙烯二乙烯基苯HPLC色谱柱之间相互作用的热力学来确定相应的单宁活性。设计该测量方法是为了确定单宁与疏水表面发生疏水相互作用的能力。这项研究的结果表明，单宁活性主要由分子大小驱动。从成分上讲，单宁活性与种子单宁正相关，而与皮肤和有色单宁负相关。尽管是间接测量的，但通过单光酶解转化率确定的单宁氧化程度表明，在该生产阶段的单宁氧化降低了单宁活性。基于浸软时间，这项研究表明，观察到的涩味品质增加（如果与单宁化学有关）是由单宁分子量驱动的，而不是有色单宁形成或氧化。总的来说，这项研究的结果为提取过程中起主导作用的单宁构效关系提供了新的见解。

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