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Article

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

by
Cristina Medina-Plaza
1,
Jordan W. Beaver
1,
Larry Lerno
1,
Nick Dokoozlian
2,
Ravi Ponangi
2,
Tom Blair
2,
David E. Block
1,3 and
Anita Oberholster
1,*
1
Department of Viticulture and Enology, University of California-Davis, 595 Hilgard Ln, Davis, CA 95616, USA
2
E&J Gallo Winery, 600 Yosemite Blvd, Modesto, CA 95354, USA
3
Department of Chemical Engineering, University of California-Davis, One Shields Avenue, Davis, CA 95616, USA
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(18), 3350; https://doi.org/10.3390/molecules24183350
Submission received: 31 July 2019 / Revised: 6 September 2019 / Accepted: 10 September 2019 / Published: 14 September 2019
(This article belongs to the Section Natural Products Chemistry)
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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 °C and 30 °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.
Keywords: anthocyanin; cell wall material; adsorption; desorption; phenolics; extractability; grape; red wine anthocyanin; cell wall material; adsorption; desorption; phenolics; extractability; grape; red wine
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MDPI and ACS Style

Medina-Plaza, C.; Beaver, J.W.; Lerno, L.; Dokoozlian, N.; Ponangi, R.; Blair, T.; Block, D.E.; Oberholster, A. Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions. Molecules 2019, 24, 3350. https://doi.org/10.3390/molecules24183350

AMA Style

Medina-Plaza C, Beaver JW, Lerno L, Dokoozlian N, Ponangi R, Blair T, Block DE, Oberholster A. Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions. Molecules. 2019; 24(18):3350. https://doi.org/10.3390/molecules24183350

Chicago/Turabian Style

Medina-Plaza, Cristina, Jordan W. Beaver, Larry Lerno, Nick Dokoozlian, Ravi Ponangi, Tom Blair, David E. Block, and Anita Oberholster. 2019. "Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions" Molecules 24, no. 18: 3350. https://doi.org/10.3390/molecules24183350

APA Style

Medina-Plaza, C., Beaver, J. W., Lerno, L., Dokoozlian, N., Ponangi, R., Blair, T., Block, D. E., & Oberholster, A. (2019). Impact of Temperature, Ethanol and Cell Wall Material Composition on Cell Wall-Anthocyanin Interactions. Molecules, 24(18), 3350. https://doi.org/10.3390/molecules24183350

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