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

  1. Silvia Pérez-Magariño 1
  2. Estela Cano-Mozo 1
  3. Marta Bueno-Herrera 1
  4. Diego Canalejo 2
  5. Thierry Doco 3
  6. Belén Ayestarán 2
  7. Zenaida Guadalupe 2
  1. 1 Instituto Tecnológico Agrario de Castilla y León
    info

    Instituto Tecnológico Agrario de Castilla y León

    León, España

    ROR https://ror.org/01f7a6m90

  2. 2 Universidad de La Rioja
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    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  3. 3 Institut National de la Recherche Agronomique
    info

    Institut National de la Recherche Agronomique

    París, Francia

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Revista:
Molecules

ISSN: 1420-3049

Año de publicación: 2022

Volumen: 27

Número: 15

Páginas: 1-15

Tipo: Artículo

DOI: 10.3390/MOLECULES27154815 GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Molecules

Repositorio institucional: lock_openAcceso abierto Editor

Resumen

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

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Información de financiación

This research was funded by the Instituto Nacional de Investigación y Tecnología Agrariay Alimentaria (INIA), grant number RTA2017-00005-C02--01

Financiadores

    • RTA2017-00005-C02--01