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Reduction of Bitterness and Astringency of Wine Tannins by Glycoproteins

糖蛋白降低葡萄酒单宁的苦味和涩味

基本信息

批准号：
14560094
负责人：
YOKOTSUKA Koki
金额：
$ 1.92万
依托单位：
University of Yamanashi
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2002
资助国家：
日本
起止时间：
2002 至 2003
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-14560094/
关键词：
wine protein polyphenol catechin procyanidin bitterness astringency フェノールタンニン混濁官能検査呈味

项目摘要

Although wine soluble proteins originate in juice, seed skin and yeast, most of them originate in juice (approximately 90% of the total protein content). All the soluble proteins are glycoproteins. Our experimental and commercial white and red wines contained 29.8 to 107.1 mg/L soluble proteins, and very stable soluble proteins (13.6 to 36.4 mg/L) were detected in the wines after severe clarification and fining. Polysaccharides or polymeric tannins interacted with the proteins to form complexes or similar entities, thereby stabilizing the soluble proteins in the wines.Glycoproteins were isolated from Semillon wine by ammonium sulfate precipitation and Sephadex G-100 chromatography. Total phenols in Semillon seeds were subjected to extraction with 50% aqueous ethanol, and four seed phenol fractions (catechin, dimeric phenols, and oligomeric and polymeric tannins) were obtained by diatomaceous earth partition chromatography of the total phenols. The glycoproteins, catechin, and dimeric phenols appeared unchanged during storage in a wine-like model solution (aqueous 10% ethanol solution of pH 3.0) at 20oC for 48 hours. However, the oligomeric and polymeric tannins, as well as the total phenols, gave rise to appreciable turbidity. The possible sensory effects of the added proteins were investigated by paired comparisons of pure compounds (catechin and dimer phenols) with the same compounds mixed with proteins. It was hypothesized that proteins would decrease the taste of the catechin and the dimer phenols by decreasing their availability to interact with the receptors. The results corroborated the hypothesis when low concentrations of phenols and proteins were used. However, a reverse trend was observed at high concentrations. It was hypothesized that the high concentration of proteins increased the total taste intensity by adding their own taste.

虽然酒溶性蛋白质起源于果汁、种皮和酵母，但其中大部分起源于果汁（约占总蛋白质含量的 90%）。所有可溶性蛋白质都是糖蛋白。我们的实验和商业白葡萄酒和红葡萄酒含有29.8至107.1毫克/升的可溶性蛋白质，经过严格的澄清和澄清后，在葡萄酒中检测到非常稳定的可溶性蛋白质（13.6至36.4毫克/升）。多糖或聚合单宁与蛋白质相互作用形成复合物或类似实体，从而稳定葡萄酒中的可溶性蛋白质。通过硫酸铵沉淀和Sephadex G-100层析从赛美蓉葡萄酒中分离出糖蛋白。用50%乙醇水溶液提取赛美蓉种子中的总酚，通过总酚的硅藻土分配色谱法得到四种种子酚组分（儿茶素、二聚酚、低聚和聚合单宁）。糖蛋白、儿茶素和二聚酚在类酒模型溶液（pH 3.0 的 10% 乙醇水溶液）中于 20°C 储存 48 小时期间没有变化。然而，低聚单宁和聚合单宁以及总酚引起了明显的浑浊。通过对纯化合物（儿茶素和二聚酚）与与蛋白质混合的相同化合物进行配对比较，研究了添加蛋白质可能产生的感官影响。据推测，蛋白质会通过降低儿茶素和二聚酚与受体相互作用的可用性来降低它们的味道。当使用低浓度的酚和蛋白质时，结果证实了这一假设。然而，在高浓度下观察到相反的趋势。据推测，高浓度的蛋白质通过添加其自身的味道来增加总的味道强度。