The Application of Ultrasound and Enzymes Could Be Promising Tools for Recovering Polyphenols during the Aging on Lees Process in Red Winemaking

The final concentration of phenolic compounds in wines is usually lower than what might be expected, given their concentration in grapes. This is in part due to the interactions between cell walls from grapes and yeast with phenolics during red winemaking. Most of these aggregates are insoluble and end up precipitating, forming part of the lees. The objective of this study is to determine the capacity of ultrasounds and/or enzymes treatments (β-glucanase and a pectolytic enzyme) to release the anthocyanins and tannins adsorbed in the lees. The ultrasound (US) applied for 120 min slightly favored the extraction of anthocyanins and doubled tannin extraction. Shorter sonication times did not show any positive effect. The combination of β-glucanase and pectolytic enzyme was always more effective in the liberation of anthocyanins (both no-acylated and acylated anthocyanins) and tannins than the enzymes acting separately. The combination of US (120 min), β-glucanase and pectolytic enzyme showed an additive effect, increasing the extraction of phenolic compounds with respect to the individual treatments and also releasing a large quantity of low molecular weight polysaccharides, compounds of enological importance. These results of this study could be of enological interest, facilitating and accelerating the aging on lees process, through the liberation of polysaccharides and the recovery of the phenolic compounds lost during vinification.

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Isolation and Study of the Chemical Structure of Low Molecular Weight Glycopeptides from Micrococcus lysodeikticus Cell Walls

Journal of Biological Chemistry ◽

10.1016/s0021-9258(18)95879-5 ◽

1967 ◽

Vol 242 (15) ◽

pp. 3414-3427 ◽

Cited By ~ 2

Author(s):

David Mirelman ◽

Nathan Sharon

Keyword(s):

Molecular Weight ◽

Cell Walls ◽

Chemical Structure ◽

Low Molecular Weight ◽

Micrococcus Lysodeikticus

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Molecular weight determines the frequency of delayed type hypersensitivity reactions to heparin and synthetic oligosaccharides

Thrombosis and Haemostasis ◽

10.1160/th05-05-0318 ◽

2005 ◽

Vol 94 (12) ◽

pp. 1265-1269 ◽

Cited By ~ 34

Author(s):

Susanne Alban ◽

Roland Kaufmann ◽

Edelgard Lindhoff-Last ◽

Wolf-Henning Boehncke ◽

Ralf J. Ludwig ◽

...

Keyword(s):

Molecular Weight ◽

Heparin Therapy ◽

Delayed Type Hypersensitivity ◽

Published Data ◽

Low Molecular Weight ◽

Hypersensitivity Reactions ◽

Type Iv ◽

Total Data ◽

The Individual

SummaryEczematous lesions, resulting from type IV sensitizations are well-known and relatively frequent cutaneous adverse effects of s.c. heparin therapy. If anticoagulation is further required intravenous heparin, heparinoids or lepirudin may be used as a substitute. However, these alternatives are not optimal in terms of practicability and/or safety-profiles. As molecular weight of different heparin preparations has repetitively been implied to determine the frequency of sensitization, we hypothesized, that due to its low molecular weight the pentasaccharide fondaparinux may provide a practicable and safe anticoagulant therapy in patients with delayed type hypersensitivity reactions (DTH) to heparin and other oligosaccharides. To test this concept, patients referred for diagnosis of cutaneous reactions after s.c. anticoagulant treatment underwent a series of in vivo skin allergyand challenge-tests with unfractionated heparin, a series of low molecular weight heparins (nadroparin, dalteparin, tinzaparin, enoxaparin and certoparin), the heparinoid danaparoid and the synthetic pentasaccharide fondaparinux. In total, data from twelve patients was evaluated. In accordance with previously published data, we report a high crossreactivity among heparins and heparinoids. In contrast – and in support of our initial hypothesis – sensitization towards the synthetic pentasaccharide fondaparinux was rarely observed. Plotting the cumulative incidence against the determined molecular weight of the individual anticoagulant preparations, shows that molecular weight generally is a key determinant of sensitization towards heparins and other oligosaccharides (r2=0.842, p=0.009). Hence, fondaparinux may be used as a therapeutic alternative in patients with cutaneous DTH relations towards heparin and other polysaccharides.

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Impact of malolactic fermentation on low molecular weight phenolic compounds

Talanta ◽

10.1016/j.talanta.2007.08.045 ◽

2008 ◽

Vol 74 (5) ◽

pp. 1281-1286 ◽

Cited By ~ 32

Author(s):

M.J. Cabrita ◽

M. Torres ◽

V. Palma ◽

E. Alves ◽

R. Patão ◽

...

Keyword(s):

Molecular Weight ◽

Phenolic Compounds ◽

Malolactic Fermentation ◽

Low Molecular Weight

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Influence of Botanical Species and Geographical Origin on the Content of Low Molecular Weight Phenolic Compounds of Woods Used in Portuguese Cooperage

Holzforschung ◽

10.1515/hf.2000.043 ◽

2000 ◽

Vol 54 (3) ◽

pp. 255-261 ◽

Cited By ~ 29

Author(s):

Sara Canas ◽

M. Conceição Leandro ◽

M. Isabel Spranger ◽

A. Pedro Belchior

Keyword(s):

Molecular Weight ◽

Phenolic Compounds ◽

Geographical Origin ◽

Castanea Sativa ◽

Total Content ◽

Low Molecular Weight ◽

Qualitative And Quantitative ◽

Botanical Species ◽

The Difference ◽

Chestnut Wood

Summary The influence of botanical species (Quercus and Castanea sativa) and geographical origin (Portugal—three different sites, France and North America) on the qualitative and quantitative content of some extractable low molecular weight phenolic compounds was assessed by HPLC. Chestnut wood had the highest total content of low molecular weight phenolic compounds, followed by the Portuguese oaks and the French oaks, whereas the American oak had the lowest content of these compounds. The contents of phenolic acids, phenolic aldehydes, scopoletin and umbelliferone were significantly different among the studied woods. Both the botanical species and the geographical origin affect the content of low molecular weight organic compounds of woods used in Portuguese cooperage. The results also show that the botanical species seem to be more important than the geographical origin to explain the difference in the wood phenolic composition. So, the separation of trees according to their origin is of considerable interest for coopers and winemakers to choose wisely the woods for the ageing of brandies.

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How acetaldehyde reacts with low molecular weight phenolics in white and red wines

European Food Research and Technology ◽

10.1007/s00217-021-03841-8 ◽

2021 ◽

Author(s):

Raffaele Cucciniello ◽

Martino Forino ◽

Luigi Picariello ◽

Francesca Coppola ◽

Luigi Moio ◽

...

Keyword(s):

Molecular Weight ◽

Phenolic Compounds ◽

Low Molecular Weight ◽

Red Wines ◽

Chemical Behavior ◽

White Wines ◽

Red Pigments ◽

Color Properties ◽

Color Evolution ◽

Wine Color

AbstractAcetaldehyde is a key compound in determining wine color evolution and sensory properties. Major wine metabolites reactive to acetaldehyde are phenolic compounds, mainly flavan-3-ols and anthocyanins. Many studies have been conducted with the purpose of investigating acetaldehyde reactivity in model solutions, but very poor are the reports of its fate in real wines. By means of LC-HRESIMS and UV/Vis HPLC, red and white wines exposed to an excess of acetaldehyde were analyzed with a specific focus on low molecular weight phenolics. The chemical behavior of acetaldehyde turned out to be different in white and red wines. In white wines, it mainly mediated the formation of vinyl-flavan-3-ol derivatives, while in red wines it led to the formation of ethylidene-bridged red pigments. These latter positively enhanced the color properties of red wines. Conversely, in white wines, the formation of compounds, such as xanthylium ions, causing the undesired browning effects were not detected.

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