Wines produced from red interspecific hybrid grape cultivars (Vitis spp.) typically have lower tannin concentrations than wines produced from vinifera cultivars, which can be attributed to the lower concentration of tannins and higher concentration of tannin-binding proteins of interspecific cultivars. Tannin in wines produced from hybrid cultivars may be increased by blending hybrids with vinifera. We hypothesized that blending of grapes prior to fermentation (cofermentation) would result in final wine tannin concentrations lower than those predicted from the individual components due to protein-tannin binding, but that this effect would be absent from monovarietal wines blended postfermentation. To evaluate this hypothesis, a high tannin V. vinifera cultivar (Cabernet Sauvignon) was blended with an interspecific hybrid (Marquette) at different ratios either before (cofermentation) or after fermentation over a two-year period. The tannin and protein concentrations of the wines were measured by methyl cellulose precipitation assay and sodium dodecyl sulfate-polyacrylamide gel electrophoresis, respectively. Tannin and protein concentrations in blended wines were compared to values predicted from the linear combination of the two monovarietal wines. Cofermented blends with a high proportion of Marquette had up to 25% lower tannin than predicted, but observed and predicted tannin concentrations did not differ for most cofermentations and postfermentation blends. However, protein concentrations for many of the blends—especially from cofermentation—were lower than predicted values (>50% in some cases). Loss of protein due to adsorption to tannin was well modeled by a Freundlich adsorption isotherm.

中文翻译：

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种间杂种（Vitis spp.）和 Vinifera 品种共发酵生产的葡萄酒中蛋白质和单宁的非线性行为

由红色种间杂交葡萄品种 (Vitis spp.) 生产的葡萄酒的单宁浓度通常低于由 vinifera 品种生产的葡萄酒，这可归因于种间品种的单宁浓度较低和单宁结合蛋白浓度较高。通过将杂交品种与葡萄品种混合，可以增加由杂交品种生产的葡萄酒中的单宁。我们假设在发酵（共发酵）之前混合葡萄会导致最终的葡萄酒单宁浓度由于蛋白质-单宁结合而低于单个成分的预测值，但这种影响在发酵后混合的单品种葡萄酒中不会存在。为了评估这一假设，高单宁 V。葡萄栽培品种（赤霞珠）与种间杂交种（Marquette）在发酵前（共发酵）或发酵后两年以不同的比例混合。分别通过甲基纤维素沉淀法和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳测量葡萄酒的单宁和蛋白质浓度。将混合葡萄酒中的单宁和蛋白质浓度与两种单一品种葡萄酒的线性组合预测的值进行比较。具有高比例 Marquette 的共发酵混合物的单宁含量比预测的低 25%，但对于大多数共发酵和后发酵共混物，观察到和预测的单宁浓度没有差异。然而，许多混合物的蛋白质浓度——尤其是来自共同发酵的——低于预测值 (> 在某些情况下为 50%）。Freundlich 吸附等温线很好地模拟了由于吸附到单宁上而导致的蛋白质损失。