Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine
In this work different oenological techniques, used at semi-industrial scale, were applied for their effect of deconstructing the polysaccharide network of the cells of the grape during the maceration: high-power ultrasound (US), a new technique recently introduced in the wine industry, and other conventional ones, such as the addition of pectolytic enzymes (E). The objective was to study if the combined effect of US and E, used at the moment of crushing, had a synergistic effect on the content of polysaccharides in red wines, compared to red wines made with the techniques applied separately. The timing of enzyme addition, maceration time and the ripening state of the grapes were the studied variables. Ultrasound treatment showed a greater effect than enological enzymes when used alone, especially when the ripest grapes were employed. The results also indicated that the combined treatment, regardless of the order of enzyme addition, did not improve the release of grape polysaccharides into the wine. Sonication maintained the same profile of polysaccharides than the control wine. The study demonstrated that sonication treatment increased the content of polysaccharides from the grapes into the wines, allowing a reduction of the maceration time.
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Elsevier
2022-12-01
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Subjects: | Red wine, Monosaccharides, High-power ultrasounds, Enzymes, Combination of techniques, |
Online Access: | http://hdl.handle.net/10261/296459 http://dx.doi.org/10.13039/501100011033 |
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dig-icvv-es-10261-2964592023-03-03T02:41:25Z Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine 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) Red wine Monosaccharides High-power ultrasounds Enzymes Combination of techniques In this work different oenological techniques, used at semi-industrial scale, were applied for their effect of deconstructing the polysaccharide network of the cells of the grape during the maceration: high-power ultrasound (US), a new technique recently introduced in the wine industry, and other conventional ones, such as the addition of pectolytic enzymes (E). The objective was to study if the combined effect of US and E, used at the moment of crushing, had a synergistic effect on the content of polysaccharides in red wines, compared to red wines made with the techniques applied separately. The timing of enzyme addition, maceration time and the ripening state of the grapes were the studied variables. Ultrasound treatment showed a greater effect than enological enzymes when used alone, especially when the ripest grapes were employed. The results also indicated that the combined treatment, regardless of the order of enzyme addition, did not improve the release of grape polysaccharides into the wine. Sonication maintained the same profile of polysaccharides than the control wine. The study demonstrated that sonication treatment increased the content of polysaccharides from the grapes into the wines, allowing a reduction of the maceration time. This research was funded by the Ministerio de Ciencia, Innovaci ́on y Universidades from the Spanish Government and Feder Funds, grant number RTI2018-093869-B-C21 2023-03-02T11:50:11Z 2023-03-02T11:50:11Z 2022-12-01 2023-03-02T11:50:11Z artículo doi: 10.1016/j.lwt.2022.114060 issn: 0023-6438 LWT - Food Science and Tecnology 170: 114060 (2022) http://hdl.handle.net/10261/296459 10.1016/j.lwt.2022.114060 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.lwt.2022.114060 Sí open Elsevier |
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Red wine Monosaccharides High-power ultrasounds Enzymes Combination of techniques Red wine Monosaccharides High-power ultrasounds Enzymes Combination of techniques |
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Red wine Monosaccharides High-power ultrasounds Enzymes Combination of techniques Red wine Monosaccharides High-power ultrasounds Enzymes Combination of techniques Martínez-Lapuente, Leticia Guadalupe, Zenaida Ayestarán, Belén Pérez-Porras, Paula Bautista-Ortín, Ana Belén Gómez-Plaza, Encarna Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine |
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In this work different oenological techniques, used at semi-industrial scale, were applied for their effect of deconstructing the polysaccharide network of the cells of the grape during the maceration: high-power ultrasound (US), a new technique recently introduced in the wine industry, and other conventional ones, such as the addition of pectolytic enzymes (E). The objective was to study if the combined effect of US and E, used at the moment of crushing, had a synergistic effect on the content of polysaccharides in red wines, compared to red wines made with the techniques applied separately. The timing of enzyme addition, maceration time and the ripening state of the grapes were the studied variables. Ultrasound treatment showed a greater effect than enological enzymes when used alone, especially when the ripest grapes were employed. The results also indicated that the combined treatment, regardless of the order of enzyme addition, did not improve the release of grape polysaccharides into the wine. Sonication maintained the same profile of polysaccharides than the control wine. The study demonstrated that sonication treatment increased the content of polysaccharides from the grapes into the wines, allowing a reduction of the maceration time. |
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 |
Red wine Monosaccharides High-power ultrasounds Enzymes Combination of techniques |
author |
Martínez-Lapuente, Leticia Guadalupe, Zenaida Ayestarán, Belén Pérez-Porras, Paula Bautista-Ortín, Ana Belén Gómez-Plaza, Encarna |
author_sort |
Martínez-Lapuente, Leticia |
title |
Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine |
title_short |
Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine |
title_full |
Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine |
title_fullStr |
Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine |
title_full_unstemmed |
Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine |
title_sort |
effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine |
publisher |
Elsevier |
publishDate |
2022-12-01 |
url |
http://hdl.handle.net/10261/296459 http://dx.doi.org/10.13039/501100011033 |
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