Characterisation and extractability of tannins in Pinot noir grape skin, seed, and stem: Impact of leaf removal, clone, and rootstock

dc.contributor.authorWimalasiri, PM
dc.contributor.authorHarrison, Roland
dc.contributor.authorDonaldson, I
dc.contributor.authorKemp, B
dc.contributor.authorTian, Bin
dc.date.accessioned2024-04-02T23:13:50Z
dc.date.available2024-03-19
dc.date.issued2024-06
dc.date.submitted2024-03-12
dc.description.abstractThis study examined the impact of leaf removal timing, rootstock, and clone selection on Pinot noir grape composition and subsequent impact on tannin extractability. Results showed that leaf removal increased anthocyanin levels in berries and tannins in stems and seeds, while also raising the mean degree of polymerisation (mDP) of skin tannins. Schwarzman rootstock had lower seed tannins but higher mDP in skin and seed tannins compared to own roots. UCD5 clone exhibited higher mDP in skin tannins than AM10/5 clones in acetone extraction. Tannin extractability was determined by the ratio of model wine-extracted tannins and acetone-extracted tannins. For the first time, this study reported that stems had the highest tannin extractability (64%-78%) compared to skins (37–52%) and seeds (26–34%). Compositional differences in grape tissues from different treatments had no impact on tannin extractability except for grape skins from two treatments. This suggests that tannin extractability is mainly influenced by grape ripeness which largely determines the composition of cell wall materials that can interact with tannins and thus influence tannin extractability. The differences in grape skin tannin extractability observed in this study between treatments were likely due to the significantly different galloylation (G%) levels in the extracted tannins.
dc.format.extent10 pages
dc.identifier.doi10.1016/j.jfca.2024.106186
dc.identifier.eissn1096-0481
dc.identifier.issn0889-1575
dc.identifier.urihttps://hdl.handle.net/10182/17046
dc.language.isoen
dc.publisherElsevier
dc.relationThe original publication is available from Elsevier - https://doi.org/10.1016/j.jfca.2024.106186 - http://dx.doi.org/10.1016/j.jfca.2024.106186
dc.relation.isPartOfJournal of Food Composition and Analysis
dc.relation.urihttps://doi.org/10.1016/j.jfca.2024.106186
dc.rights© 2024 The Authors.
dc.rights.ccnameAttribution
dc.rights.ccurihttps://creativecommons.org/licenses/by/4.0/
dc.subjectacetone
dc.subjectextractability
dc.subjectmodel wine
dc.subjectPinot noir
dc.subjecttannin
dc.subjectseed
dc.subjectskin
dc.subjectstem
dc.subject.anzsrc2020ANZSRC::300805 Oenology and viticulture
dc.subject.anzsrc2020ANZSRC::300601 Beverage chemistry and beverage sensory science
dc.subject.anzsrc2020ANZSRC::310799 Microbiology not elsewhere classified
dc.subject.anzsrc2020ANZSRC::3006 Food sciences
dc.titleCharacterisation and extractability of tannins in Pinot noir grape skin, seed, and stem: Impact of leaf removal, clone, and rootstock
dc.typeJournal Article
lu.contributor.unitLU
lu.contributor.unitLU|Agriculture and Life Sciences
lu.contributor.unitLU|Agriculture and Life Sciences|WFMB
lu.contributor.unitLU|Research Management Office
lu.contributor.unitLU|Research Management Office|OLD QE18
lu.contributor.unitLU|Research Management Office|OLD PE20
lu.identifier.orcid0000-0001-5879-2221
lu.identifier.orcid0000-0002-2700-7945
pubs.article-number106186
pubs.publication-statusPublished
pubs.publisher-urlhttp://dx.doi.org/10.1016/j.jfca.2024.106186
pubs.volume130
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