The recovery of polysaccharides (PS) from red grape marc and white pomace by enzymatic degradation their cell walls is an interesting green extraction technique that preserves the structure bioactivity PS. type dose enzyme, liquid/solid (L/S) ratio in PS were studied using four commercial enzymes. Four different doses per enzyme used, with tartaric acid as solvent L/S ratios 1.3/1 4/1 for 24 h at 20 °C, compared a control. highest E1, polygalacturonase + pectin lyase pectin-methyl-esterase...

Different strategies were adopted to achieve increases in color stability Tempranillo wines: (i) addition of maceration enzymes directly the must, (ii) commercial mannoproteins and (iii) inoculation must with yeast overexpressed mannoproteins. The favored extraction, wines obtained presented higher values wine color, intensity, bisulfite-stable visually enhanced intensity. enzyme hydrolytic activity produced an increase acid polysaccharide content polyphenol index yielded more astringency,...

Commercially available mannoprotein preparations were tested in Tempranillo winemaking to determine their influence on polysaccharide, polyphenolic, and color composition. No effect was found the content of grape arabinogalactans, homogalacturonans, type II rhamnogalacturonans. In contrast, mannoprotein-treated samples showed considerably higher values high-molecular-weight mannoproteins (bMP) than controls from beginning alcoholic fermentation, although these differences diminished as...

The influence of timing and method basal defoliation on the profile content anthocyanins flavonols in Tempranillo grapes was investigated. Basal leaf removal manually mechanically performed at two phenological stages, prebloom fruit set. Phenolic composition determined grape extracts by HPLC-UV-Vis 13 anthocyanin flavonol compounds were identified quantified. Regardless defoliation, led to more ripened terms higher soluble solids reduced acidity favored accumulation anthocyanins, which...

The aim of this paper is to optimize a method recover polysaccharides from white grape pomace (non-fermented), the main waste by-product food industry. Different conditions are tested and extracted analyzed by high performance size exclusion chromatography with refractive index detector (HPSEC-RID) gas mass (GC-MS). extraction solvent did not show significant effect on polysaccharide extraction, acid pH yielded higher efficiencies, longer times more smaller (≤5.4 kg mol−1). highest...

Passing from must to wine produced a loss of low-molecular-weight grape structural glucosyl polysaccharides, and an important gain in yeast mannoproteins (MP) grape-derived arabinogalactan proteins (AGP), rhamnogalacturonans-II (RG-II). AGP were more easily extracted than RG-II, small quantities RG-II monomers galacturonans detected. Postmaceration reduction all polysaccharide families, particularly acute AGP. The polysaccharides during malolactic fermentation only affected AGP, MP...

Many mannoprotein-based products and overproducing yeast are available for enological use, but few scientific studies have reported their use effects on red wine composition. The effect of a selected mannoprotein strain Tempranillo winemaking was studied the results were compared with those obtained by adding commercial mannoprotein-rich preparations in prefermentative stage. Wines prepared using traditional technology. Polysaccharides extracted, fractionated high-resolution size-exclusion...

The evolution in polysaccharide composition and molecular weights during sparkling wine making aging was studied for the first time this work. Different autochthonous grape varieties from Spain (Verdejo, Viura, Malvası́a, Albarı́n, Godello, Garnacha Prieto Picudo) were used to elaborate wines following champenoise method. Principal component analysis showed differentiation of according families. This due process on yeast lees, but not variety employed. content mannoproteins positively...

One of the most important challenges oenological industry is recovery and valorization valuable compounds from grapes grape by-products. Recent studies have focused on obtention phenolic compounds, but little attention has been paid to extraction polysaccharides, which could a great potential as products also for their benefits human health. This study aimed recover polysaccharides different winemaking provide information about its composition. The results obtained with white pomace lees...

This paper describes for the first time use of grape derived polysaccharide extracts as potential fining agents to modulate volatile composition Viura white wines. Polysaccharide were obtained from pomace, red wine must, wine, and lees wine. Except higher alcohols, pomace increased content most compounds after one twelve months bottle aging. They could be used enhance fruity floral aromas reduce unpleasant aromas, showing good modulators aroma. The presence mannoproteins, glucans, non-pectic...

The ageing of wine in oak barrels enhances its sensory properties, with the toasting level and grain size wood significantly influencing volatile composition wine. This study evaluated impact three levels (light toasting, medium long toasting) two sizes (standard extra fine grain) on profile Tempranillo red wines aged Quercus petraea over 12 18 months. Gas chromatography–mass spectrometry was employed to quantify compounds. results revealed that lighter combined standard enhanced...

Abstract BACKGROUND: Early defoliation is a viticultural practice aimed at crop control. So far, the impact of early leaf removal on monomeric phenolic composition wines has not been explored. This study examines effects profile and content in Tempranillo wines. The influence method (manual vs mechanical) timing (pre‐bloom fruit set) was investigated. RESULTS: Over two consecutive seasons, 2007 2008, studied by high‐performance liquid chromatography with photodiode array detection, 22...

In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect commercial dry autolysates on chemical composition, foam, sensory properties white rosé wines aged lees for 9 months two consecutive vintages. addition these products in tirage phase did not either content phenolic compounds, amino acids, biogenic amines or foam properties. product with...

This paper studied the effect on molecular weight and polysaccharide composition of musts wines application high-power ultrasound (US) at 20 28 kHz crushed grapes. Two different pomace maceration times (short mid) were tested for sonicated control vinifications. A long time was also non-treated wines. In must samples, US significantly increased content monosaccharides polysaccharides rich in arabinose galactose (PRAG), average smaller PRAG, mannoproteins (MP) or mannans. The had a major most...

Polysaccharides constitute one of the main groups wine macromolecules, and difficulty in separating purifying them has resulted being less studied than other macromolecules. In this study, biological activity a number polysaccharide fractions obtained from yeast lees, must, been analyzed against large collection both lactic acid bacteria (LAB) acetic (AAB) enological origin. Results showed that high proportion AAB strains (60-88%) was inhibited by concentrations lower 50 mg/L containing...