Investigation of methods to characterize macromolecular interactions and stability in wine
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Accurate accounts of wine proteins, polysaccharides, polymeric pigments, and their subsequent reactions with other constituents are necessary to understanding color stability, precipitation, and organoleptic properties. Interactions between wine proteins and polysaccharides have the capacity to control the shelf-life, pigment precipitation, and turbidity of red wines. In order to reproduce and stabilize high quality wines, these molecular attributes and interactions should be further recognized. This study evaluates various model polysaccharides -- carboxymethylcellulose (CMC), mannoproteins, and pectin varieties -- and model proteins -- egg-white protein, oat protein, and bovine serum albumin (BSA) -- for their interactions within red wine systems. Characterizations of polymeric pigment precipitation are also evaluated via assay modifications and analysis. This study demonstrates the capabilities of ζ-potential analysis and size particle measurements to foretell and illustrate the interactions between macromolecules in complex systems. Interactions between model wine macromolecules can be evaluated at a degree that cannot be grasped with other analytical techniques. The assay provides effective differentiation of protein-precipitable and polyphenol-based precipitable polymeric pigments and permits valuable characterization of polysaccharide-polyphenol adducts and their effects on wine and color stability. This study demonstrates the capabilities of ζ-potential analysis and size particle measurements to foretell and illustrate the interactions between macromolecules in complex systems. Interactions between model wine macromolecules can be evaluated at a degree that cannot be grasped with other analytical techniques. The assay provides effective differentiation of protein-precipitable and polyphenol-based precipitable polymeric pigments and permits valuable characterization of polysaccharide-polyphenol adducts and their effects on wine and color stability.
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M.S.