Relationship of Soluble Grape-Derived Proteins to Condensed Tannin Extractability during Red Wine Fermentation.

摘要: In red winemaking, the extractability of condensed tannins (CT) can vary considerably even under identical fermentation conditions, and several explanations for this phenomenon have been proposed. Recent work has demonstrated that grape pathogenesis-related proteins (PRPs) may limit retention CT added to finished wines, but their relevance not evaluated. work, Vitis vinifera interspecific hybrids (Vitis ssp.) from both hot cool climates were vinified small-scale, controlled conditions. The final concentration in wine was well modeled initial tannin juice protein concentrations using Freundlich equation (r2= 0.686). follow-up experiments, separation pretreatment by bentonite, heating, freezing, or exogenous addition reduced juices two varieties. bentonite treatment also led greater one varieties, indicating prefermentation removal p...