The effects of temperature and concentrations of ethanol and anthocyanin on the adsorption and desorption processes of anthocyanin onto cell wall material were investigated. Independent variables included temperatures of 15 and 30°C, model wines with ethanol concentrations of 0 and 15%, and anthocyanin concentrations of 1, 1.5, and 2 g/L. These experiments were conducted in triplicate in bench-top solutions that mimicked a single-berry fermentation environment. Desorption experiments were carried out immediately after completing the adsorption experiments to minimize changes on the cell walls that may have affected the kinetics of the process. Results indicate that more than 90% of anthocyanin adsorption occurred within the first 60 min of interaction with cell wall material. However, desorption appeared to occur much faster; a maximum was reached after 30 min. Temperature and concentrations of ethanol and anthocyanin were found to have a significant effect on both adsorption and desorption kinetics. Results show that phenolic concentration in the final wine not only depends on the amount released from the grapes but also on its interactions with the solids in the fermentor. Additionally, these interactions are dependent on temperature and ethanol concentration.

中文翻译：

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红葡萄酒发酵条件下细胞壁与花青素的相互作用

研究了温度和乙醇和花青素浓度对花青素在细胞壁材料上的吸附和解吸过程的影响。自变量包括 15°C 和 30°C 的温度、乙醇浓度为 0% 和 15% 的模型葡萄酒以及 1、1.5 和 2 g/L 的花青素浓度。这些实验在模拟单浆果发酵环境的台式解决方案中一式三份进行。完成吸附实验后立即进行解吸实验，以尽量减少可能影响过程动力学的细胞壁变化。结果表明，90% 以上的花青素吸附发生在与细胞壁材料相互作用的前 60 分钟内。然而，解吸似乎发生得更快；30 分钟后达到最大值。发现乙醇和花青素的温度和浓度对吸附和解吸动力学都有显着影响。结果表明，最终葡萄酒中的酚类浓度不仅取决于葡萄释放的量，还取决于它与发酵罐中固体的相互作用。此外，这些相互作用取决于温度和乙醇浓度。