Articolo su rivista pubblicato in Food Chemistry, volume 424, pp. 136463.

Autori: Simone Giacosa, Lorenzo Ferrero, Maria Alessandra Paissoni, Susana Río Segade, Vincenzo Gerbi and Luca Rolle.

Abstract

The impact of seeds on anthocyanin extraction from skins was assessed on four Italian red winegrape varieties presenting different anthocyanin profile. Grape skins were macerated alone or in presence of seeds for ten days in model solutions. Aglianico, Nebbiolo, Primitivo, and Sangiovese cultivars showed differences in the anthocyanin extraction rate, content, and profile. The presence of seeds did not significantly affect the anthocyanin content and forms extracted from skins and kept into solution, but it generally led to an increase in the polymerization rate. For the first time, anthocyanins adsorbed on seed surface have been quantified after maceration. The amount of anthocyanins retained by seeds was less than 4 mg/kg berries and it seems variety-dependent, with a possible role of seeds number and weight. Individual anthocyanin forms were adsorbed mainly according to their abundance in the solution, but cinnamoyl-glucoside anthocyanin forms showed a higher affinity with seed surface.

Parole chiave Vitis vinifera L., phenolic extraction, anthocyanins, wine maceration, grape seed adsorption

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@article{
	2318_1907310,
	url = {https://hdl.handle.net/2318/1907310},
	author = {Giacosa, Simone and Ferrero, Lorenzo and Paissoni, Maria Alessandra and Río Segade, Susana and Gerbi, Vincenzo and Rolle, Luca},
	title = {Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface},
	year = {2023},
	journal = {Food Chemistry},
	volume = {424},
	abstract = {The impact of seeds on anthocyanin extraction from skins was assessed on four Italian red winegrape varieties presenting different anthocyanin profile. Grape skins were macerated alone or in presence of seeds for ten days in model solutions. Aglianico, Nebbiolo, Primitivo, and Sangiovese cultivars showed differences in the anthocyanin extraction rate, content, and profile. The presence of seeds did not significantly affect the anthocyanin content and forms extracted from skins and kept into solution, but it generally led to an increase in the polymerization rate. For the first time, anthocyanins adsorbed on seed surface have been quantified after maceration. The amount of anthocyanins retained by seeds was less than 4 mg/kg berries and it seems variety-dependent, with a possible role of seeds number and weight. Individual anthocyanin forms were adsorbed mainly according to their abundance in the solution, but cinnamoyl-glucoside anthocyanin forms showed a higher affinity with seed surface.},
	keywords = {Vitis vinifera L., phenolic extraction, anthocyanins, wine maceration, grape seed adsorption},
	doi = {10.1016/j.foodchem.2023.136463},
	pages = {136463}
}

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