Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines

  1. Martínez-Lapuente, L. 2
  2. Apolinar-Valiente, R. 1
  3. Guadalupe, Z. 2
  4. Ayestarán, B. 2
  5. Pérez-Magariño, S. 3
  6. Williams, P. 1
  7. Doco, T. 1
  1. 1 Institut National de la Recherche Agronomique
    info

    Institut National de la Recherche Agronomique

    París, Francia

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  3. 3 Junta de Castilla y León
    info

    Junta de Castilla y León

    Valladolid, España

    ROR https://ror.org/02s8dab97

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Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2016

Volume: 64

Issue: 24

Pages: 5020-5030

Type: Article

DOI: 10.1021/ACS.JAFC.6B00207 SCOPUS: 2-s2.0-84976295658 WoS: WOS:000378584300024 GOOGLE SCHOLAR

More publications in: Journal of Agricultural and Food Chemistry

Abstract

This paper studied how grape maturity affected complex carbohydrate composition during red sparkling wine making and wine aging. Grape ripening stage (premature and mature grapes) showed a significant impact on the content, composition, and evolution of polysaccharides and oligosaccharides of sparkling wines. Polysaccharides rich in arabinose and galactose, mannoproteins, rhamnogalacturonans II, and oligosaccharides in base wines increased with maturity. For both maturity stages, polysaccharides rich in arabinose and galactose, and the glucuronic acid glycosyl residue of the oligosaccharides were the major carbohydrates detected in all vinification stages. The total glycosyl content of oligosaccharides decreased during the whole period of aging on yeast lees. The reduction of polysaccharides rich in arabinose and galactose and rhamnogalacturonans type II during the aging was more pronounced in mature samples. To our knowledge, this is the first report of the polysaccharide and oligosaccharide composition of red sparkling wines. © 2016 American Chemical Society.