Role of polysaccharide composition on the foam properties of white and rosé sparkling wines

  1. Zenaida Guadalupe 1
  2. Leticia Martínez-Lapuente 1
  3. Belén Ayestarán 1
  4. Marta Bueno-Herrera 1
  5. Carlos González-Huerta 1
  6. Pedro López de la Cuesta 1
  7. Silvia Pérez-Magariño 1
  1. 1 Instituto Tecnológico Agrario de Castilla y León
    info

    Instituto Tecnológico Agrario de Castilla y León

    León, España

    ROR https://ror.org/01f7a6m90

Actas:
37° Congreso Mundial de la Vid y el Vino. 12ª Asamblea General de la OIV. 9-14 de noviembre de 2014, Mendoza (Argentina). “Vitivinicultura del sur, confluencia de conocimiento y naturaleza” (Resúmenes de comunicaciones)

Editorial: OIV

ISBN: 979-10-91799-31-7

Año de publicación: 2014

Páginas: 562-563

Congreso: 37° Congreso Mundial de la Vid y el Vino. 12ª Asamblea General de la OIV. 9-14 de noviembre de 2014, Mendoza (Argentina). “Vitivinicultura del sur, confluencia de conocimiento y naturaleza”

Tipo: Aportación congreso

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Resumen

Sparkling wines elaborated following the champenoise method undergo a second fermentation in closed bottles of base wines, followed by aging of wines with lees for at least 9 months. The foam of sparkling wines is a key parameter of their quality but the compounds that are directly involved in foam quality are not yet completely established. Some authors have attempted to correlate the amount of mannoproteins in sparkling wines with the quality of their foam properties but there are few studies regarding other grape or yeast polysaccharides. Therefore, the aim of this work was to correlate the foaming properties of different sparkling wines with their polysaccharide composition.White and rosé sparkling wines were produced during different vintages following the traditional or champenoise method. Foam instrumental parameters were analyzed by the Mosalux method (Maujean et al. 1990). Wine polysaccharides were recovered by precipitation after ethanolic dehydration and their carbohydrate composition was determined by GC-MS of their volatile trimethylsilyl methyl glycoside derivatives (Guadalupe et al. 2012).None of the wine polysaccharides was correlated with the foam maximum height (HM) or the foam stability height (HS), indicating that they would not affect the foamability of sparkling wines. On the contrary, positive correlations were found between foam stability time (TS) and all wine polysaccharides with the exception of rhamnogalacturonans type II. Polysaccharides rich in arabinose and galactose showed the highest correlations.

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Información de financiación

The authors thank the INIA for financing this study through the project RTA2012-00092-C02-02. L. Martínez-Lapuente thanks to La Rioja Government for the financing of her pre-doctoral fellowship.

Financiadores

  • INIA Spain
    • RTA2012-00092-C02-02