Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques
Apolinar-Valiente, Rafael | Williams, Pascale | Romero-Cascales, Inmaculada | Gomez-Plaza, Encarna | Maria Lopez-Roca, Jose | Maria Ros-Garcia, Jose | Doco, Thierry | Fac Vet, Dept Tecnol Alimentos Nutr & Bromatol ; Universidad de Murcia | Sciences Pour l'Oenologie (SPO) ; Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Ministerio de Ciencia e Innovacion of Spain [AGL2006-11019-C02-01/ALI]; Government of Spain
Monastrell wines made from grapes grown in four different Spanish "terroirs" (Canada Judio, Albatana, Bullas, and Montealegre) were studied. Different wine-making techniques were also used, including different refrigeration techniques (prefermentative cold maceration and dry ice addition) and the addition of two different enzymes (beta-galactosidase and commercial pectinase enzyme). The results pointed to significant differences in the Monastrell wine polysaccharide fractions according to the geographical origin of the grapes. The Rhamnogalacturonan II (RG-II) concentration was 2-fold higher in the Montealegre terroir than in the Bullas terroir. The use of enzymes also modified the polysaccharide content of the wines. RG-II levels were higher in the wines from three terroirs when commercial enzymes were added. The arabinose/galactose ratio of one of the wines was modified by the use of enzymes during wine-making, and some prefermentative cold maceration samples showed high values for several polysaccharides. This study shows the great importance of the "terroir effect" in the polysaccharide composition of wines.
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