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Molecules

Title:		The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
Author(s):		Perez-Magarino S; Cano-Mozo E; Bueno-Herrera M; Canalejo D; Doco T; Ayestaran B; Guadalupe Z;
Address:		"Laboratorio de Enologia, Instituto Tecnologico Agrario de Castilla y Leon, Ctra. Burgos Km 119, 47071 Valladolid, Spain. Departamento de Agricultura y Alimentacion, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca de La Grajera, Ctra. Burgos 6, 26007 Logrono, Spain. UMR 1083 Sciences pour l'Oenologie, INRA, SupAgro, 2 Place Viala, 34060 Montpellier, France"
Journal Title:		Molecules
Year:		2022
Volume:		20220727
Issue:		15
Page Number:		-
DOI:		10.3390/molecules27154815
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"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"
Keywords:		Fruit/chemistry Polysaccharides/chemistry Taste *Vitis/chemistry *Wine/analysis grape by-products phenols polysaccharides sensory attributes volatiles white wines wine waste valorization;
Notes:		"MedlinePerez-Magarino, Silvia Cano-Mozo, Estela Bueno-Herrera, Marta Canalejo, Diego Doco, Thierry Ayestaran, Belen Guadalupe, Zenaida eng RTA2017-00005-C02-01/Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)/ Switzerland 2022/08/13 Molecules. 2022 Jul 27; 27(15):4815. doi: 10.3390/molecules27154815"