Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process

The influence of commercial enzymes on wine polysaccharide content was studied. Tempranillo wines were made using commercial maceration enzyme preparations along with controls. The analytical method for the quantification of wine polysaccharides was carried out by a multistep procedure. Wine-soluble...

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Detalles Bibliográficos
Autores: Ayestarán, B. [0000-0002-2903-1332], Guadalupe, Z. [0000-0002-6490-1428], León, Dania.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2004
País:España
Institución:Universidad de La Rioja (UR)
Repositorio:RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:oai:portal.dialnet.es:doc/5bbc690ab750603269e81407
Acceso en línea:https://investigacion.unirioja.es/documentos/5bbc690ab750603269e81407
Access Level:acceso abierto
Palabra clave:Maceration enzymes
Polysaccharide analysis
Polysaccharides
Wine
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spelling Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation processAyestarán, B. [0000-0002-2903-1332]Guadalupe, Z. [0000-0002-6490-1428]León, Dania.Maceration enzymesPolysaccharide analysisPolysaccharidesWineThe influence of commercial enzymes on wine polysaccharide content was studied. Tempranillo wines were made using commercial maceration enzyme preparations along with controls. The analytical method for the quantification of wine polysaccharides was carried out by a multistep procedure. Wine-soluble polysaccharides were isolated by wine concentration polysaccharides precipitation with an acid-alcohol medium and separation of each polysaccharide family by high resolution size-exclusion chromatography on a Superdex-75 HR column. The glycosyl-residue compositions of the fractions obtained were determined by gas chromatography with flame ionisation and mass spectrometry of their trimethylsilyl-ester O-methyl glycosides after acidic methanolysis and derivatization. The content of each fraction was estimated from the concentration of individual glycosyl residues that are characteristic of well-defined wine polysaccharides. The analytical method proposed had good sensitivity, repeatability, reproducibility and accuracy. Soluble polysaccharides in wine were essentially composed of grape cell wall polysaccharides: arabinogalactans and arabinogalactan-proteins (38-41%), and rhamnogalacturonans-II (38-46%). Yeast mannans and mannoproteins were also present but in smaller proportions (14-19%). Wines treated with commercial enzymes had larger concentrations of arabinogalactans, arabinogalactan-proteins and rhamnogalacturonans-II than control wines, but the content of mannans and mannoproteins was similar in both wines. This indicated that the commercial enzymes hydrolysed grape pectic polysaccharides during the maceration- fermentation stage but had no influence on yeast parietal polysaccharides. © 2003 Elsevier B.V. All rights reserved.2004info:eu-repo/semantics/articleSubtype: Articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://investigacion.unirioja.es/documentos/5bbc690ab750603269e81407reponame:RIUR. Repositorio Institucional de la Universidad de La Riojainstname:Universidad de La Rioja (UR)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.1016/J.ACA.2003.12.012info:eu-repo/semantics/altIdentifier/wos/WOS:000221718000005info:eu-repo/semantics/altIdentifier/pissn/0003-2670Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process, 2004, vol. 513, núm. 1, pág. 29-39info:eu-repo/semantics/openAccessoai:portal.dialnet.es:doc/5bbc690ab750603269e814072026-06-14T12:47:17Z
dc.title.none.fl_str_mv Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process
title Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process
spellingShingle Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process
Ayestarán, B. [0000-0002-2903-1332]
Maceration enzymes
Polysaccharide analysis
Polysaccharides
Wine
title_short Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process
title_full Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process
title_fullStr Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process
title_full_unstemmed Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process
title_sort Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process
dc.creator.none.fl_str_mv Ayestarán, B. [0000-0002-2903-1332]
Guadalupe, Z. [0000-0002-6490-1428]
León, Dania.
author Ayestarán, B. [0000-0002-2903-1332]
author_facet Ayestarán, B. [0000-0002-2903-1332]
Guadalupe, Z. [0000-0002-6490-1428]
León, Dania.
author_role author
author2 Guadalupe, Z. [0000-0002-6490-1428]
León, Dania.
author2_role author
author
dc.subject.none.fl_str_mv Maceration enzymes
Polysaccharide analysis
Polysaccharides
Wine
topic Maceration enzymes
Polysaccharide analysis
Polysaccharides
Wine
description The influence of commercial enzymes on wine polysaccharide content was studied. Tempranillo wines were made using commercial maceration enzyme preparations along with controls. The analytical method for the quantification of wine polysaccharides was carried out by a multistep procedure. Wine-soluble polysaccharides were isolated by wine concentration polysaccharides precipitation with an acid-alcohol medium and separation of each polysaccharide family by high resolution size-exclusion chromatography on a Superdex-75 HR column. The glycosyl-residue compositions of the fractions obtained were determined by gas chromatography with flame ionisation and mass spectrometry of their trimethylsilyl-ester O-methyl glycosides after acidic methanolysis and derivatization. The content of each fraction was estimated from the concentration of individual glycosyl residues that are characteristic of well-defined wine polysaccharides. The analytical method proposed had good sensitivity, repeatability, reproducibility and accuracy. Soluble polysaccharides in wine were essentially composed of grape cell wall polysaccharides: arabinogalactans and arabinogalactan-proteins (38-41%), and rhamnogalacturonans-II (38-46%). Yeast mannans and mannoproteins were also present but in smaller proportions (14-19%). Wines treated with commercial enzymes had larger concentrations of arabinogalactans, arabinogalactan-proteins and rhamnogalacturonans-II than control wines, but the content of mannans and mannoproteins was similar in both wines. This indicated that the commercial enzymes hydrolysed grape pectic polysaccharides during the maceration- fermentation stage but had no influence on yeast parietal polysaccharides. © 2003 Elsevier B.V. All rights reserved.
publishDate 2004
dc.date.none.fl_str_mv 2004
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Subtype: Article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://investigacion.unirioja.es/documentos/5bbc690ab750603269e81407
url https://investigacion.unirioja.es/documentos/5bbc690ab750603269e81407
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/J.ACA.2003.12.012
info:eu-repo/semantics/altIdentifier/wos/WOS:000221718000005
info:eu-repo/semantics/altIdentifier/pissn/0003-2670
Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process, 2004, vol. 513, núm. 1, pág. 29-39
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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instname:Universidad de La Rioja (UR)
instname_str Universidad de La Rioja (UR)
reponame_str RIUR. Repositorio Institucional de la Universidad de La Rioja
collection RIUR. Repositorio Institucional de la Universidad de La Rioja
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