Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection.

Autor: Marangon M; Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, 31015 Conegliano, Italy. Electronic address: matteo.marangon@unipd.it., Marassi V; Department of Chemistry 'G. Ciamician', University of Bologna, Italy; byFlow srl, Via dell'Arcoveggio 74, 40129 Bologna, Italy. Electronic address: valentina.marassi@unibo.it., Roda B; Department of Chemistry 'G. Ciamician', University of Bologna, Italy; byFlow srl, Via dell'Arcoveggio 74, 40129 Bologna, Italy., Zattoni A; Department of Chemistry 'G. Ciamician', University of Bologna, Italy; byFlow srl, Via dell'Arcoveggio 74, 40129 Bologna, Italy., Reschiglian P; Department of Chemistry 'G. Ciamician', University of Bologna, Italy; byFlow srl, Via dell'Arcoveggio 74, 40129 Bologna, Italy., Mattivi F; Department of Cellular, Computational and Integrative Biology - CIBIO, University of Trento, Italy; Metabolomic Unit, Research Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy., Moio L; Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, Italy., Ricci A; Department of Agricultural and Food Sciences, University of Bologna, Italy., Piombino P; Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, Italy., Segade SR; Department of Agricultural, Forest and Food Sciences, University of Torino, Italy., Giacosa S; Department of Agricultural, Forest and Food Sciences, University of Torino, Italy., Slaghenaufi D; Department of Biotechnology, University of Verona, Italy., Versari A; Department of Agricultural and Food Sciences, University of Bologna, Italy., Vrhovsek U; Metabolomic Unit, Research Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy., Ugliano M; Department of Biotechnology, University of Verona, Italy., De Iseppi A; Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro, Italy., Mayr Marangon C; Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro, Italy., Curioni A; Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, 31015 Conegliano, Italy.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jul; Vol. 187, pp. 114414. Date of Electronic Publication: 2024 Apr 21.
DOI: 10.1016/j.foodres.2024.114414
Abstrakt: Red wine colloids, crucial in determining wine quality and stability, are understudied due to inadequate techniques for studying them effectively in the natural wine environment. Recently, Asymmetrical Flow Field-flow Fractionation (AF4) with online multidetection has emerged as a novel analytical tool for quantifying, fractionating, and characterizing red wine colloids in their native state. This study aimed to characterize the colloidal composition of 24 monovarietal Italian wines produced without filtration, oak contact, fining treatments, malolactic fermentation, macerating enzymes or ageing on yeast lees. AF4 analysis allowed quantification and characterization of wine colloids based on light scattering signal (MALS; gyration radius - Rg), size (hydrodynamic radius - Rh) and absorbance (A 280 & A 520 nm). The results showed that each wine contained up to five distinct colloids' populations, varying in size and gyration radii. Despite possessing very similar Rh, most colloids exhibited great differences in compactness, as indicated by their varying Rg values. Comparing the A 280 signal of whole wines to those of wines containing only species larger than 5 kDa (considered colloids) allowed to calculate the percentage of molecules involved in colloidal particles assembly, ranging from 1 to 44 % of the total A 280 absorbing compounds, reflecting the diversity among wines. The A 520 signal indicated the presence of polymeric pigments in the colloidal fraction. Notably, colored colloids all had Rg > 20 nm, indicating their association with other colloidal-forming compounds. This observation led to the conclusion that, apart from free anthocyanins and polymeric pigments, the color of red wines is also due to colloidal particles formed by the latter bound to proteins, with their quantity being highly variable across wines of different origin. These findings, which highlight the fundamental role of proteins in shaping the colloidal status of red wines, were utilized to propose an updated hypothetical model for colloidal aggregation in red wine.
Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Andrea Zattoni, Barbara Roda, Pierluigi Reschiglian and Valentina Marassi are associates of the academic spinoff company byFlow Srl (Bologna, Italy). The company mission includes know-how transfer, development, and application of novel technologies and methodologies for the analysis and characterization of samples of nano-biotechnological interest.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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