Effect of Structural Transformations on Precipitability and Polarity of Red Wine Phenolic Polymers

Condensed tannins and polymeric pigments are essential red wine components that contribute to color stability, taste, mouthfeel. Phenolic polymers in consist of flavan-3-ol monomers anthocyanins cause the perception astringency. Due chemical heterogeneity proanthocyanidin polymers, analytical tools determine polymers’ structural features limited. Incorporation increases complexity even more makes it almost impossible assess influence structure on perceived To better understand diversity this study combines forced aging FLASH-fractionation polyphenolic extracts reveal relationship between phenolic two physicochemical properties: polarity hydrophilicity. Red fractions were characterized using polarity, octanol-water partitioning coefficient, protein precipitation assay, ultra high-performance liquid chromatography-mass spectrometry, color. Tannin concentrations decreased during constant corresponding extracts, suggesting alteration behavior. A simultaneous increase precipitable leads assumption incorporating into tannin molecules alters their interactions with polysaccharides proteins, lowering readings. Finding different FLASH-fractions indicates precipitability is affected by properties, which turn depend degree polymerization as well pigmentation. The results show astringency its sub-qualities may be related putative enhanced interaction polysaccharides, increasing understanding mechanisms.