Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries
Abstract
Concentrations of anthocyanins and tannins after extraction from berries in wines and from skin macerations in
model solutions have been studied for two grape varieties, two maturation levels and two vintages berries.
Characterization of the cell wall polysaccharides has also been performed, the classical method based on the
analysis of the neutral sugars after depolymerization being completed by a comprehensive microarray polymer
profiling (CoMPP). Extraction was lower in model solutions than in wines, with the same ranking: non acylated
anthocyanins> tannins > p-coumaroylated anthocyanins. The polysaccharidic composition suggested a role of
homogalacturonans, rhamnogalacturonans and extensins in the extraction process. A global explanation of the
interactions between anthocyanins, tannins and polysaccharides is proposed.