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 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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Molecular Diversity Preservation International
2022-07-27
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Subjects: | Wine waste valorization, Grape by-products, White wines, Polysaccharides, Volatiles, Phenols, Sensory attributes, |
Online Access: | http://hdl.handle.net/10261/284080 http://dx.doi.org/10.13039/501100011033 |
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dig-icvv-es-10261-2840802022-11-30T02:35:22Z The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines Pérez-Magariño, Silvia Cano-Mozo, Estela Bueno-Herrera, Marta Canalejo, Diego Doco, Thierry Ayestarán, Belén Guadalupe, Zenaida CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Ministerio de Ciencia, Innovación y Universidades (España) Agencia Estatal de Investigación (España) Wine waste valorization Grape by-products White wines Polysaccharides Volatiles Phenols Sensory attributes 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. This research was funded by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), grant number RTA2017-00005-C02-01. 2022-11-29T12:20:13Z 2022-11-29T12:20:13Z 2022-07-27 2022-11-29T12:20:13Z artículo doi: 10.3390/molecules27154815 e-issn: 1420-3049 Molecules 27(15): 4815 (2022) http://hdl.handle.net/10261/284080 10.3390/molecules27154815 http://dx.doi.org/10.13039/501100011033 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI//RTA2017-00005-C02-01 Publisher's version http://dx.doi.org/10.3390/molecules27154815 Sí open Molecular Diversity Preservation International |
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Wine waste valorization Grape by-products White wines Polysaccharides Volatiles Phenols Sensory attributes Wine waste valorization Grape by-products White wines Polysaccharides Volatiles Phenols Sensory attributes |
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Wine waste valorization Grape by-products White wines Polysaccharides Volatiles Phenols Sensory attributes Wine waste valorization Grape by-products White wines Polysaccharides Volatiles Phenols Sensory attributes Pérez-Magariño, Silvia Cano-Mozo, Estela Bueno-Herrera, Marta Canalejo, Diego Doco, Thierry Ayestarán, Belén Guadalupe, Zenaida The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines |
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. |
author2 |
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) |
author_facet |
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Pérez-Magariño, Silvia Cano-Mozo, Estela Bueno-Herrera, Marta Canalejo, Diego Doco, Thierry Ayestarán, Belén Guadalupe, Zenaida |
format |
artículo |
topic_facet |
Wine waste valorization Grape by-products White wines Polysaccharides Volatiles Phenols Sensory attributes |
author |
Pérez-Magariño, Silvia Cano-Mozo, Estela Bueno-Herrera, Marta Canalejo, Diego Doco, Thierry Ayestarán, Belén Guadalupe, Zenaida |
author_sort |
Pérez-Magariño, Silvia |
title |
The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines |
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 |
effects of grape polysaccharides extracted from grape by-products on the chemical composition and sensory characteristics of white wines |
publisher |
Molecular Diversity Preservation International |
publishDate |
2022-07-27 |
url |
http://hdl.handle.net/10261/284080 http://dx.doi.org/10.13039/501100011033 |
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