Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines.
J Agric Food Chem
; 72(4): 1928-1937, 2024 Jan 31.
Article
em En
| MEDLINE
| ID: mdl-36840676
ABSTRACT
This paper studied the effect of conventional pre-fermentative techniques (direct pressing "CP" and cold maceration "CM") and an innovate technique (high power ultrasounds "S"), applied to Viogner and Monastrell grapes on the polysaccharide content of the musts, white and rosé wines, and after six months of bottle aging. The results showed that the longer pre-fermentation maceration time applied with the CM technique compared to the short ultrasonic maceration was key in the extraction of polysaccharides from the grape to the must. CP treatment produced wines with the lowest content of total soluble polysaccharide families since it was the least intense pretreatment for the disruption of the grape berry cell wall polysaccharides. Ultrasonic pretreatment could be used as a new tool to increase the solubilization of polysaccharides in wines, positively affecting the wine colloidal properties. During bottle aging, there wasn't a clear effect of pretreatments on the evolution of polysaccharides.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Vinho
/
Vitis
Limite:
Humans
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
Espanha