Abstract
Polysaccharides are important in colloidal stabilization-destabilization phenomena. In a previous study, three different trends were observed upon addition of wine polysaccharides to procyanidin suspensions: rhamnogalacturonan II monomers had no impact, the MP0 mannoprotein fraction strongly inhibited aggregation, and rhamnogalacturonan II dimers increased aggregation. After molecular weight fractionation of MP0 mannoprotein, the molecular weight effect on polyphenol particle size was investigated. Low molecular weight macromolecules are the stabilizing species, while high molecular weight molecules have no impact in “standard” wine conditions (pH 3.4 buffers containing 2 gL<sup>−1</sup> tartaric acid and 12% ethanol). At high ionic strengths or low ethanol concentrations, all mannoprotein fractions prevented tannin aggregation and precipitation.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.