Isolation of condensed tannins in individual size from grape seeds and their impact on astringency perception

¹ Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche OENOLOGIE, 33882 Villenave d'Ornon, France
² INRA, ISVV, USC 1366 OENOLOGIE, 33882 Villenave d'Ornon, France
³ College of Enology, Northwest A & F University, Shaanxi 712100, China

^a e-mail: pierre-louis.teissedre@u-bordeaux.fr

Abstract

Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. The influence of DP size of condensed tannins on astringency perception remains unclear for decades. In the present study, the astringency intensity of purified and identified grape oligomeric tannins (DP ranged from 1 to 5) was firstly explored. A novel non-solid phase strategy was used to rapidly exclude the galloylated PAs from the non-galloylated PAs and fractionate the latter according to their DP size. Then, a series of PAs with individual DP size and galloylation were purified. Furthermore, purified compounds were identified by both normal phase HPLC-FLD and reverse phase UHPLC-ESI-Q-TOF. Finally, the contribution of the astringency perception of the individual purified tannins was examined with a salivary protein binding ability test. The results were observed by HPLC-FLD and quantified by changes in PA concentration remaining in the filtrate. In summary, a new approach without a solid stationary phase was developed to isolate PAs according to their DP size. And a positive relationship between the DP of PAs and salivary protein affinity was revealed.