Progress 09/15/04 to 05/31/06
Outputs
Progress Report 4d Progress report. This report serves to document research conducted under a grant agreement between ARS and Washington State University. Additional details of research can be found in the report for the parent project 5358-21000-034- 00D Production Systems to Promote Yield and Quality of Grapes in the Pacific Northwest. Dr. Morris Silber and collaborators conducted the following research towards the agreements objectives: Objective 1. To provide the NW wine processing industry with a novel rapid and low-cost tannin/anthocyanin technology for continuous monitoring of the integral sensory quality index (ISQI) of maturing red wine. The index reflects the complex interactive relationship in maturing red wine of the Redox potential and various sensory factors (color, bitterness, astringency, acidity, and alcoholic strength). Objective 2. To elucidate the oxidative capacity of polymeric anthocyanins vs. condensed tannins at different stages of wine maturing,
as well as their individual antioxidant health-benefit properties related to color, astringency, and bitterness. Our laboratory at Washington State University has developed (Silber, 2002, Patent Pending) a new bioassay which allows preparative separation of condensed tannin and pigments in one assay. Accomplishments: 1. A schematic chart was originally designed that translates the complex interactive relationship of various sensory factors with O2 availability and the Redox activity in red wine during its maturation. 2. Results from the pilot testing were obtained that supported the original concept and validated the informative relevance of the ISQI at different stages of red wine maturation. 3. Results from the Phase I main experiment indicated that the ISQI closely reflected the inverse dynamics of the level changes in condensed tannin and polymeric anthocyanins (about 25% decrease in reactive condensed tannin and a 35% increase in polymeric anthocyanins) along with red wine
maturation. 4. Results from the Phase II main experiment indicated that the antioxidant activity in red wine was inherently pertinent to the high polymerized moieties of the tannin and pigments. 5. The results of the research have been presented at the Annual NCSFR Conference and at a special session on "Plant-derived medicinal and dietary products: quality, efficacy, and safety" at the Annual AAAS Symposium. They can also be viewed at our web page tannin.wsu.edu. A peer- reviewed publication is currently in press.
Impacts
(N/A)
Publications
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Progress 10/01/04 to 09/30/05
Outputs
4d Progress report. This report serves to document research conducted under a grant agreement between ARS and Washington State University. Additional details of research can be found in the report for the parent project 5358-21000-034- 00D Production Systems to Promote Yield and Quality of Grapes in the Pacific Northwest. Objective 1. To provide the NW wine processing industry with a novel rapid and low-cost tannin/anthocyanin technology for continuous monitoring of the integral sensory quality index (ISQI) of maturing red wine. The index reflects the complex interactive relationship in maturing red wine of the Redox potential and various sensory factors (color, bitterness, astringency, acidity, and alcoholic strength). Objective 2. To elucidate the oxidative capacity of polymeric anthocyanins vs. condensed tannins at different stages of wine maturing, as well as their individual antioxidant health-benefit properties related to color, astringency, and bitterness. Our
laboratory at Washington State University has developed (Silber, 2002, Patent Pending) a new bioassay which allows preparative separation of condensed tannin and pigments in one assay. Accomplishments: 1. A schematic chart was originally designed that translates the complex interactive relationship of various sensory factors with O2 availability and the Redox activity in red wine during its maturation. 2. Results from the pilot testing were obtained that supported the original concept and validated the informative relevance of the ISQI at different stages of red wine maturation. 3. Results from the Phase I main experiment indicated that the ISQI closely reflected the inverse dynamics of the level changes in condensed tannin and polymeric anthocyanins (about 25% decrease in reactive condensed tannin and a 35% increase in polymeric anthocyanins) along with red wine maturation. 4. Results from the Phase II main experiment indicated that the antioxidant activity in red wine was
inherently pertinent to the high polymerized moieties of the tannin and pigments. 5. The results of the research have been presented at the Annual NCSFR Conference and at a special session on "Plant-derived medicinal and dietary products: quality, efficacy, and safety" at the Annual AAAS Symposium. They can also be viewed at our web page tannin.wsu.edu. A peer- reviewed publication is currently in press.
Impacts
(N/A)
Publications
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