Changes in polysaccharide composition during sparkling wine making and aging
2013
Martínez Lapuente, Leticia | Guadalupe, Zenaida | Ayestarán, Belén | Ortega-Heras, M. | Pérez-Magariño, Silvia | European Commission | CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) | Gobierno de La Rioja
The evolution in polysaccharide composition and molecular weights during sparkling wine making and aging was studied for the first time in this work. Different autochthonous grape varieties from Spain (Verdejo, Viura, Malvasía, Albarín, Godello, Garnacha and Prieto Picudo) were used to elaborate sparkling wines following the champenoise method. Principal component analysis showed differentiation of wines according to polysaccharide families. This differentiation was due to the process of aging on yeast lees, but not to the variety employed. The content of mannoproteins during aging was positively correlated (r = 0.792) with total polysaccharides from grapes. After six months of aging the highest content of mannoproteins and polysaccharides rich in arabinose and galactose was obtained. Also a shift to lower molecular weights was observed. The combination of these two characteristics could imply a better foam stability and thus sensory quality of sparkling wines. © 2013 American Chemical Society.
显示更多 [+] 显示较少 [-]The authors would like to thank the “Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria” (INIA) for the funding provided for this study through the project RTA2009-029-C02 (with FEDER funds). L. Martínez-Lapuente also thanks the La Rioja Government for the financing of her predoctoral fellowship.
显示更多 [+] 显示较少 [-]Peer Reviewed
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