The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve thei...

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Authors: Pérez-Magariño, Silvia, Cano-Mozo, Estela, Bueno-Herrera, Marta, Canalejo, Diego, Doco, Thierry, Ayestarán, Belén, Guadalupe, Zenaida
Format: article
Status:Published version
Publication Date:2022
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/284080
Online Access:http://hdl.handle.net/10261/284080
Access Level:Open access
Keyword:Wine waste valorization
Grape by-products
White wines
Polysaccharides
Volatiles
Phenols
Sensory attributes
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spelling The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White WinesPérez-Magariño, SilviaCano-Mozo, EstelaBueno-Herrera, MartaCanalejo, DiegoDoco, ThierryAyestarán, BelénGuadalupe, ZenaidaWine waste valorizationGrape by-productsWhite winesPolysaccharidesVolatilesPhenolsSensory attributesThere is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. Two white wines were elaborated and treated with four different PS extracts obtained from white grape pomace, white must, a wine purified extract rich in RG-II, and commercial inactivated yeasts. In general, the use of grape PSs extracted from grape pomace or must improve some characteristics of wine, increasing the polysaccharide and volatile concentrations. These PS extracts can be useful to modulate some taste attributes such as an excess of acidity and bitterness and can also prevent the loss of volatile compounds associated with fruity and floral notes over time. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry.This research was funded by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), grant number RTA2017-00005-C02-01.Molecular Diversity Preservation InternationalCSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)Ministerio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2022202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/284080reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI//RTA2017-00005-C02-01http://dx.doi.org/10.3390/molecules27154815Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2840802026-05-22T06:33:51Z
dc.title.none.fl_str_mv The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
title The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
spellingShingle The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
Pérez-Magariño, Silvia
Wine waste valorization
Grape by-products
White wines
Polysaccharides
Volatiles
Phenols
Sensory attributes
title_short The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
title_full The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
title_fullStr The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
title_full_unstemmed The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
title_sort The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
dc.creator.none.fl_str_mv Pérez-Magariño, Silvia
Cano-Mozo, Estela
Bueno-Herrera, Marta
Canalejo, Diego
Doco, Thierry
Ayestarán, Belén
Guadalupe, Zenaida
author Pérez-Magariño, Silvia
author_facet Pérez-Magariño, Silvia
Cano-Mozo, Estela
Bueno-Herrera, Marta
Canalejo, Diego
Doco, Thierry
Ayestarán, Belén
Guadalupe, Zenaida
author_role author
author2 Cano-Mozo, Estela
Bueno-Herrera, Marta
Canalejo, Diego
Doco, Thierry
Ayestarán, Belén
Guadalupe, Zenaida
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Wine waste valorization
Grape by-products
White wines
Polysaccharides
Volatiles
Phenols
Sensory attributes
topic Wine waste valorization
Grape by-products
White wines
Polysaccharides
Volatiles
Phenols
Sensory attributes
description There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. Two white wines were elaborated and treated with four different PS extracts obtained from white grape pomace, white must, a wine purified extract rich in RG-II, and commercial inactivated yeasts. In general, the use of grape PSs extracted from grape pomace or must improve some characteristics of wine, increasing the polysaccharide and volatile concentrations. These PS extracts can be useful to modulate some taste attributes such as an excess of acidity and bitterness and can also prevent the loss of volatile compounds associated with fruity and floral notes over time. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/284080
url http://hdl.handle.net/10261/284080
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI//RTA2017-00005-C02-01
http://dx.doi.org/10.3390/molecules27154815
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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