J. Boulet, A. Vernhet, C. Poncet-Legrand, V. Cheynier, T. Doco
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Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines
This paper explores the relationships between polysaccharides/oligosaccharides and anthocyanins/tannins from berry to wine. It is in the form of a review in which the literature has been considered in the light of the following model: in order to remain stable in musts or wines, anthocyanins or tannins need to be surrounded by oligosaccharides or polysaccharides. Moreover, the extraction and stabilisation of anthocyanins and tannins seem to be driven by polysaccharides at all winemaking stages from berry to wine. Polysaccharides can contribute either negatively or positively to the extraction and stabilisation of polyphenols in wines.
期刊介绍：
ACS Applied Bio Materials is an interdisciplinary journal publishing original research covering all aspects of biomaterials and biointerfaces including and beyond the traditional biosensing, biomedical and therapeutic applications.
The journal is devoted to reports of new and original experimental and theoretical research of an applied nature that integrates knowledge in the areas of materials, engineering, physics, bioscience, and chemistry into important bio applications. The journal is specifically interested in work that addresses the relationship between structure and function and assesses the stability and degradation of materials under relevant environmental and biological conditions.
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