Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain

Food Chem.ISI Document Delivery No.: AE6WITimes Cited: 0Cited Reference Count: 38Apolinar-Valiente, Rafael Williams, Pascale Mazerolles, Gerard Romero-Cascales, Inmaculada Gomez-Plaza, Encarna Maria Lopez-Roca, Jose Maria Ros-Garcia, Jose Doco, ThierryMinisterio de Ciencia e Innovacion of Spain [AGL2006-11019-C02-01/ALI]; Government of SpainThis work was made possible by financial assistance of the Ministerio de Ciencia e Innovacion of Spain, Project AGL2006-11019-C02-01/ALI. Author R. Apolinar-Valiente is the holder of a FPI fellowship from the Government of Spain.Elsevier sci ltdOxford

Inglés. The release of oligosaccharides during winemaking depends on the grape skin cell wall degradation, which can be facilitated by the use of enzymes. Oligosaccharide quantities and composition in wine could be influenced by the "terroir" effect. Monastrell wine was elaborated from grapes from four different "terroirs" (Canada Judio, Albatana, Chaparral-Bullas and Montealegre). Monastrell wines were also treated with beta-galactosidase enzyme addition and commercial enzyme addition. The results showed significant differences in the Monastrell wine oligosaccharide fractions, according to the geographical origin of grapes. A higher quantity of oligosaccharides was found for three out of four terroirs studied when commercial enzymes were added. The use of commercial enzyme modified the Arabinose/Galactose and the Rhamnose/Galacturonic acid ratios in Canada Judio and Albatana terroirs wines, and it modified the (Arabinose + Galactose)/Rhamnose ratio in Canada Judio, Albatana and Chaparral-Bullas terroirs wines. Therefore, the "terroir" impacts the effect of commercial enzyme treatment on wine oligosaccharide composition.