Effect of grape maturity on the carbohydrate composition of red sparkling wines

Póster presentado en el 10th International Symposium of Enology (OENO 2015), celebrado en Burdeos del 19 de junio al 1 de julio de 2015.The authors thank the INIA for financing this study through the projects RTA2012-00092-C02-01 (with FEDER funds). Leticia Martínez thanks the Consejería de Educación del Gobierno de La Rioja for the FPI-CAR grant.Peer Reviewe

Pared celular de uva y polisacáridos de vinos de distinta procedencia, elaborados mediante tecnologías enzimáticas y de frío / Rafael Apolinar Valiente; directores, José María Ros García, Inmaculada Romero Cascales.

Texto en español, resumen en francés.Tesis-Universidad de Murcia.Consulte la tesis en: BCA. GENERAL. ARCHIVO UNIVERSITARIO. TM 4380

Recent advances in the knowledge of wine oligosaccharides

International audienceOligosaccharides are carbohydrates with a low polymerization degree containing between three and fifteen monosaccharide residues covalently linked through glycosidic bonds. Oligosaccharides are related to plant defense responses and possess beneficial attributes for human health. Research has focused in wine oligosaccharides only in the last decade. In this paper, a summary of these works is provided. They include: (i) wine oligosaccharides origins, (ii) techniques for isolating oligosaccharide fraction and determining their content, composition and structure, (iii) their dependence on the grape origin and cultivar and winemaking process, and (iv) the connection between oligosaccharides and wine sensorial attributes. Further research is required regarding the impact of agricultural aspects and winemaking techniques on wine oligosaccharides. The knowledge concerning their influence on sensorial and physicochemical properties of wines and on human health should also be improved. The implementation of laboratory methods will provide better understanding of these compounds and their performance within wine's matrix

Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum

Acacia senegal gum (Asen) is a natural exudate of Acacia trees species largely used in food as well as other industries. This natural product appears as a continuum of molecular species which shows diverse sugar and protein composition, molar masses and charge density. The presence of larger macromolecules, or aggregates, has been demonstrated to have a great influence on the Acacia gum characteristics. The present work is designed to recover and characterize one protein-rich fraction presenting a high aggregate content. With this fraction we will open the door to future works with the aim to acquire a deeper knowledge about the origin and the role of the aggregates from Asen gum. Our methodology is based on the well-known ion exchange chromatography, using DEAE Sephacel gel as stationary phase. We have separated Asen into two different fractions (fraction IECF1 and fraction IEC-F2), being both of them confirmed as arabinogalactan-proteins (AGP) by Yariv detection. Fraction IEC-F1 has been thoroughly characterized (sugar and amino acid composition, molar mass distribution, weight-average molar mass, number-average molar mass, polydispersity index, intrinsic viscosity, radius of gyration, Mark-Houwink-Sakurada analysis, hydrodynamic radius, partial specific volume and partial specific adiabatic compressibility). From amino acid data, we have estimated that fraction IEC-F1 theoretically corresponds to about 70% of HICeF3 and 30% of HICeF2, respectively the second and the third fractions separated by hydrophobic interaction chromatography (HIC) and largely described in literature. The obtained information indicates that fraction IEC-F1 appears as a fraction highly rich in aggregates

Fractionation of Acacia seyal gum by ion exchange chromatography

Acacia gum is a complex gum exudate from trees of selected Acacia species (i.e. A. senegal and A. seyal). It is a continuum of molecular species showing diverse, sugar and protein composition, molar mass and charge density. Numerous studies have been conducted on several aspects of Acacia senegal gum (Asen), including its fractionation. Acacia seyal gum (Asey) has been less studied, although it has recently been gaining importance. Certain gum characteristics, such as the protein and polysaccharide composition and the molecular parameters, play a key role in the Acacia gums functionality and, hence, in their uses by food, pharmaceutical or materials industries. Our main objective is to obtain a fraction from Asey gum with high molar mass and high protein content, allowing future research works and industrial applications. Asey gum has been separated by ion exchange chromatography (IEC) into two different fractions, IEC-F1 and IEC-F2, which have been thoroughly characterized. Thus, we have succeeded to recover a protein-rich fraction with high molar mass and high intrinsic viscosity, the fraction IEC-F1. The Mark-Houwink-Sakurada analysis further indicated that fraction IEC-F1 presents more anisotropic conformation compared to fraction IEC-F2. From the partial specific volume (v(s)degrees) and the partial specific adiabatic compressibility (beta(s)degrees) coefficients, a more flexible and less hydrated structure in the fraction IEC-F1 compared to Asey gum was suggested

Foamability of bentonite treated wines : Impact of new Acacia gum fractions obtained by Ionic Exchange Chromatography (IEC)

Foamability of bentonite treated wines : Impact of new Acacia gum fractions obtained by Ionic Exchange Chromatography (IEC). ). ŒNOIVAS 2019 - 11. International Symposium of Œnology, Bordeaux- 11. edition In Vino Analytica Scienti

Polysaccharides and oligosaccharides produced on Malvar Wines elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 native yeasts from D.O. “Vinos de Madrid”

Polysaccharides and oligosaccharides released into Malvar white wines elaborated through pure, mixed and sequential cultures with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 native yeasts from D.O. “Vinos de Madrid” were studied. Both fractions from different white wines were separated by high-resolution size-exclusion chromatography. Glycosyl composition and linkages of wine polysaccharides were determined by GC-EI-MS chromatography. Molar-mass distributions were determined by SEC-MALLS and intrinsic viscosity by differential viscometer. Yeast species and type of inoculation have a significant impact on wine carbohydrate composition and structure. Mannose residues from mannoproteins were significantly predominant in those cultures where T. delbrueckii was present in the fermentation process in comparison with pure culture of S. cerevisiae, whereas galactose residues from Polysaccharides Rich in Arabinose and Galactose presented higher values in pure culture of S. cerevisiae, indicating that S. cerevisiae released less mannoproteins than T. delbrueckii. Moreover, we reported structural differences between mannoproteins released by T. delbrueckii CLI 918 and those released by S. cerevisiae CLI 889. These findings help to provide important information about the polysaccharides and oligosaccharides released from cell wall of Malvar grapes and the carbohydrates released from each yeast species

Acacia gum and sparkling wines: the beginning of a beautiful friendship?

Acacia gum and sparkling wines: the beginning of a beautiful friendship? . 7. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Win

Improvement of the foamability of sparkling base wines by the addition of Acacia gums

International audienceIn sparkling wine, foam characteristics are one of the major attributes. The foam quality depends on wine components. Bentonite is added to the base wine to facilitate the riddling process, but causes a loss of foamability. Acacia gum can be used as additive in wine. We have studied if the addition of Acacia senegal gum (AsenG), Acacia seyal gum (AseyG) and different AsenG fractions could improve the foamability of different base wines treated with bentonite. The foamability differs depending on the gum or the gum fraction treatment but also on the wine, being these differences linked to some aspects of their respective compositions and molecular parameters. AsenG and AseyG increase the foamability (by Mosalux - sparging procedure), respectively, in five and seven out of eight base wines treated with bentonite. Therefore, AsenG and AseyG are potential treatments increasing the foamability of these wines

Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?

International audienceFoam is the first attribute observed when sparkling wine is served. Bentonite is essentially used to flocculate particles in sparkling base wines but can impair their foamability. Gums from Acacia senegal and Acacia seyal improved the foamability of different bentonite-treated base wines. Our main goal was to see how the supplementation with new fractions separated from Acacia gums by Ion Exchange Chromatography affected foamability of sparkling base wines, deepening the relation between foam behavior and characteristics of wine and gums. High molar mass fractions increased the maximal foam height and the foam height during the stability period in, respectively, 11 out and 8 out of 16 cases (69% and 50%, respectively). The properties of the supplementing gums fractions obtained by IEC and, although to a minor extent, the wine characteristics, affected positively and/ or negatively the foam behavior. Wine foamability also depended on the relationship between wine and gums fractions properties