Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries

Concentrations of anthocyanins and tannins after extraction from berries in wines and from skin macerations in model solutions have been studied for two grape varieties, two maturation levels and two vintages berries. Characterization of the cell wall polysaccharides has also been performed, the classical method based on the analysis of the neutral sugars after depolymerization being completed by a comprehensive microarray polymer profiling (CoMPP). Extraction was lower in model solutions than in wines, with the same ranking: non acylated anthocyanins> tannins > p-coumaroylated anthocyanins. The polysaccharidic composition suggested a role of homogalacturonans, rhamnogalacturonans and extensins in the extraction process. A global explanation of the interactions between anthocyanins, tannins and polysaccharides is proposed.

Automated summary

The concentrations of anthocyanins and tannins extracted from berries in wines and from skin macerations in model solutions were studied for different grape varieties, maturation levels, and vintages. The analysis of cell wall polysaccharides using both the classical method and comprehensive microarray polymer profiling provided a comprehensive understanding of the polysaccharidic composition. The extraction efficiency was higher in wines compared to model solutions, with non acylated anthocyanins having the highest extraction efficiency, followed by tannins and p-coumaroylated anthocyanins. The polysaccharidic composition suggested the involvement of homogalacturonans, rhamnogalacturonans, and extensins in the extraction process.