Changes in polysaccharide composition during sparkling wine making and aging

  1. Martínez-Lapuente, L. 1
  2. Guadalupe, Z. 1
  3. Ayestarán, B. 1
  4. Ortega-Heras, M. 2
  5. Pérez-Magariño, S. 2
  1. 1 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

  2. 2 Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra. Burgos Km. 119, 47071 Valladolid, Spain
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Año de publicación: 2013

Volumen: 61

Número: 50

Páginas: 12362-12373

Tipo: Artículo

DOI: 10.1021/JF403059P SCOPUS: 2-s2.0-84890726462 WoS: WOS:000328865200023 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Agricultural and Food Chemistry

Resumen

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.