The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: a review
2022
Zhai, Hong-Yue | Li, Si-Yu | Zhao, Xu | Lan, Yi-Bin | Zhang, Xin-Ke | Shi, Ying | Duan, Chang-Qing
Wine quality is closely related to various compounds including polysaccharides, a class of crucial macromolecules that can affect the chemical and physical properties of wine by influencing the colloidal state or interacting with other compounds via non-covalent bonds. Herein, the composition and structural characteristics of major polysaccharides identified in wine and the factors influencing their contents are briefly described. An improved understanding of the molecular mechanisms of wine polysaccharides and their practical application on wine quality is thoroughly discussed. The effect of polysaccharides on wine quality is significantly correlated with their structure and composition as well as wine matrix composition. Thus, to better understand the chemical complexity of polysaccharides, relevant analytical methods are systematically summarized and highlighted, which may ultimately lead to the development of novel winery guidelines.
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