Diffusion of phenolic compounds during a model maceration in winemaking: role of flesh and seeds - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of the Science of Food and Agriculture Year : 2023

Diffusion of phenolic compounds during a model maceration in winemaking: role of flesh and seeds

Aude Vernhet
Stéphanie Roi
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  • PersonId : 1200080
Stéphanie Carrillo
  • Function : Author
  • PersonId : 1200079
Fredéric Veran
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  • PersonId : 1200081
Céline Poncet-Legrand

Abstract

BACKGROUND During red winemaking, diffusion of phenolic compounds from the grape berry cells into the liquid phase occurs simultaneously with the adsorption of the same compounds onto the pulp. In previous studies, we quantified the proportions of polyphenols diffusing from the skins and then assessed the amounts that can be fixed by the pulp. In this work, we added the impact of seeds, also present during vinification, by carrying out macerations in a model medium with the following berry compartments: skins, seeds, skins + seeds, skins + seeds + pulp. RESULTS Interestingly, the seeds alone released a rather high amount of polyphenols. As soon as they were in the presence of cell walls of skin/flesh, and/or anthocyanins, the concentration of seed tannins in the solution dropped dramatically, due to a combined effect of adsorption and/or precipitation and/or chemical reactions. The pulp certainly adsorbed tannins, but they also tended to shift the extraction equilibria, and it seems that more tannins could be extracted from skins and seeds when pulp was present. Polyphenol amounts extracted in model systems with skins + seeds + pulp were close to what was extracted in microvinification. CONCLUSION These model experiments reflect relatively well extraction during microvinification experiments and highlight the respective impact of the grape berry's different compartments in the wine's final phenolic composition as well as some of the mechanisms involved.
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Dates and versions

hal-03900116 , version 1 (11-05-2023)

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Elissa Abi-Habib, Aude Vernhet, Stéphanie Roi, Stéphanie Carrillo, Fredéric Veran, et al.. Diffusion of phenolic compounds during a model maceration in winemaking: role of flesh and seeds. Journal of the Science of Food and Agriculture, 2023, 103, pp.2004-2013. ⟨10.1002/jsfa.12331⟩. ⟨hal-03900116⟩
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