Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition
This paper studied the effect on the molecular weight and polysaccharide composition of musts and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed grapes. Two different pomace maceration times (short and mid) were tested for sonicated and control vinifications. A long pomace maceration time was also tested for non-treated wines. In must samples, US significantly increased the content of monosaccharides and polysaccharides rich in arabinose and galactose (PRAG), and the average molecular weight of smaller PRAG, mannoproteins (MP) or mannans. The 28 kHz had a major effect on most wine monosaccharides and grape polysaccharides. The wine obtained from sonicated grapes at 28 kHz and with mid maceration had higher rhamnogalacturonans type II and PRAG content than its control, and closer polysaccharide and monosaccharide content to long maceration control wines. No significant differences were obtained in the MP content between sonicated and control wines.
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Elsevier
2021-09-15
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Subjects: | Must, Red Wine, Monosaccharides, High-power ultrasound, Time of Maceration, |
Online Access: | http://hdl.handle.net/10261/262445 http://dx.doi.org/10.13039/501100011033 |
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dig-icvv-es-10261-2624452022-03-03T03:23:19Z Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition Martínez Lapuente, Leticia Guadalupe, Zenaida Ayestarán, Belén Pérez-Porras, Paula Bautista-Ortín, Ana Belén Gómez-Plaza, Encarna Ministerio de Ciencia, Innovación y Universidades (España) Agencia Estatal de Investigación (España) Must Red Wine Monosaccharides High-power ultrasound Time of Maceration This paper studied the effect on the molecular weight and polysaccharide composition of musts and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed grapes. Two different pomace maceration times (short and mid) were tested for sonicated and control vinifications. A long pomace maceration time was also tested for non-treated wines. In must samples, US significantly increased the content of monosaccharides and polysaccharides rich in arabinose and galactose (PRAG), and the average molecular weight of smaller PRAG, mannoproteins (MP) or mannans. The 28 kHz had a major effect on most wine monosaccharides and grape polysaccharides. The wine obtained from sonicated grapes at 28 kHz and with mid maceration had higher rhamnogalacturonans type II and PRAG content than its control, and closer polysaccharide and monosaccharide content to long maceration control wines. No significant differences were obtained in the MP content between sonicated and control wines. This research was funded by the Ministerio de Ciencia, Innovación y Universidades from the Spanish Government and Feder Funds, grant number RTI2018-093869-B-C21. 2022-03-02T08:00:21Z 2022-03-02T08:00:21Z 2021-09-15 2022-03-02T08:00:21Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.foodchem.2021.129669 issn: 0308-8146 Food Chemistry 356: 129669 (2021) http://hdl.handle.net/10261/262445 10.1016/j.foodchem.2021.129669 http://dx.doi.org/10.13039/501100011033 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-093869-B-C21/ES/ESTRATEGIAS PARA MEJORAR LA CALIDAD Y CONSERVACION DEL VINO MEDIANTE METODOS FISICOS NO TERMICOS/ Publisher's version http://dx.doi.org/10.1016/j.foodchem.2021.129669 Sí open Elsevier |
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Must Red Wine Monosaccharides High-power ultrasound Time of Maceration Must Red Wine Monosaccharides High-power ultrasound Time of Maceration |
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Must Red Wine Monosaccharides High-power ultrasound Time of Maceration Must Red Wine Monosaccharides High-power ultrasound Time of Maceration Martínez Lapuente, Leticia Guadalupe, Zenaida Ayestarán, Belén Pérez-Porras, Paula Bautista-Ortín, Ana Belén Gómez-Plaza, Encarna Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition |
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This paper studied the effect on the molecular weight and polysaccharide composition of musts and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed grapes. Two different pomace maceration times (short and mid) were tested for sonicated and control vinifications. A long pomace maceration time was also tested for non-treated wines. In must samples, US significantly increased the content of monosaccharides and polysaccharides rich in arabinose and galactose (PRAG), and the average molecular weight of smaller PRAG, mannoproteins (MP) or mannans. The 28 kHz had a major effect on most wine monosaccharides and grape polysaccharides. The wine obtained from sonicated grapes at 28 kHz and with mid maceration had higher rhamnogalacturonans type II and PRAG content than its control, and closer polysaccharide and monosaccharide content to long maceration control wines. No significant differences were obtained in the MP content between sonicated and control wines. |
author2 |
Ministerio de Ciencia, Innovación y Universidades (España) |
author_facet |
Ministerio de Ciencia, Innovación y Universidades (España) Martínez Lapuente, Leticia Guadalupe, Zenaida Ayestarán, Belén Pérez-Porras, Paula Bautista-Ortín, Ana Belén Gómez-Plaza, Encarna |
format |
artículo |
topic_facet |
Must Red Wine Monosaccharides High-power ultrasound Time of Maceration |
author |
Martínez Lapuente, Leticia Guadalupe, Zenaida Ayestarán, Belén Pérez-Porras, Paula Bautista-Ortín, Ana Belén Gómez-Plaza, Encarna |
author_sort |
Martínez Lapuente, Leticia |
title |
Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition |
title_short |
Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition |
title_full |
Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition |
title_fullStr |
Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition |
title_full_unstemmed |
Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition |
title_sort |
ultrasound treatment of crushed grapes: effect on the must and red wine polysaccharide composition |
publisher |
Elsevier |
publishDate |
2021-09-15 |
url |
http://hdl.handle.net/10261/262445 http://dx.doi.org/10.13039/501100011033 |
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