Changes in polysaccharide composition during sparkling wine making and aging

The evolution in polysaccharide composition and molecular weights during sparkling wine making and aging was studied for the first time in this work. Different autochthonous grape varieties from Spain (Verdejo, Viura, Malvasía, Albarín, Godello, Garnacha and Prieto Picudo) were used to elaborate sparkling wines following the champenoise method. Principal component analysis showed differentiation of wines according to polysaccharide families. This differentiation was due to the process of aging on yeast lees, but not to the variety employed. The content of mannoproteins during aging was positively correlated (r = 0.792) with total polysaccharides from grapes. After six months of aging the highest content of mannoproteins and polysaccharides rich in arabinose and galactose was obtained. Also a shift to lower molecular weights was observed. The combination of these two characteristics could imply a better foam stability and thus sensory quality of sparkling wines. © 2013 American Chemical Society

Role of major wine constituents in the foam properties of white and rosé sparkling wines

The chemical composition of sparkling wines is directly related to their foam quality, but the compounds responsible are not yet completely established. This work aims at identifying the contribution of the different wine compounds to the foaming properties of white and rosé sparkling wines. Our results demonstrated the positive contribution of anthocyanins and amino acids to the foamability parameters HM (maximum height reached by foam after CO2 injection) and HS (foam stability height during CO2 injection), and the negative contribution of proanthocyanidins. Mannoproteins and polysaccharides rich in arabinose and galactose (PRAG) were poor foam formers but good foam stabilizers. The different forms of malvidin showed the highest influence on the HM and HS parameters, followed by amino acid compounds, mainly -alanine. The model to explain foam stability was only predicted by polysaccharides from grapes, concretely PRAG. To our knowledge, this is the first time these correlations in sparkling wines have been describe

Glycosyl residue composition and polysaccharide families in natural Spanish sparkling wines: the role of grape variety and time of aging in presence and absence of yeast lees

Main polysaccharides io wines include polysaccharides rich io arabioose and galactose, rhamnogalacturonans and homogalacturonans from grape berries, but also manooproteins and glucans which are released by yeast during fermentation and duriog ageing on yeast lees. These compounds have an importan! iofluence on the organoleptic properties of sparkling wioes. Consequently, the variables grape variety that the wioes are made from and their agiog time in bottle can affect polysaccharide composition and sensory quality of wines. Therefore, this work addresses to evaluate the role of grape variety and aging in presence and absence of yeast lees on polysaccharide composition of sparkling wines. For this purpose different autochthonous grape varieties from Spain (Verdejo, Viura, Malvasía, Albarín, Godello, Garnacha and Prieto Picudo) were used to elabora te monovarietal sparkling wines. Samples for analysis were taken after 9 and 18 months of agiog on yeast lees in bottle (T9M and Tl8M) and after that 12 months of aging in bottle in absence of yeast lees (T9M+ 12MB and T18M+ 12MB). Glycosyl residue composition and polysaccharide families ofnatural sparkliog wines were determined by GC-MS [1]. Glycosyl residue composition and polysaccharide families allowed a differentiation of wines accordiog to time of aging io bottle in presence and absence of yeast lees. ln general all polysaccharide famílies decreased during the aging io bottle, although the largest decline occurred in absence of yeast lees. Polysaccharide famílies profile was maintained in all samples during the two aging teclmíques. Applyiog the discrimínant analysis, an accurate classification of sparkling wines by grape variety and aging in presence and absence of yeast lees was obtained. As a result, these compounds may play an importan! role, as oenological compounds, to differentiate varietal sparkling wines

Evolution of amino acids and amines during berry ripening in Vitis vinifera L. cv. Tempranillo subjected to water deficit irrigation

Water deficit irrigation to grapevines reduces yield and berry growth altering its ripeningprocess, all of which may influence fruit composition and wine quality. Therefore, the goal ofthis work was analyze variations in fruit composition and specifically, in N-compounds underwater deprivation. The study was carried out using container-grown Tempranillo grapevinesgrown under controlled conditions in a greenhouse. Two irrigation treatments were imposed:a control (well watered), and a sustained deficit irrigation (SDI). Water deficit reduced yield,berry size and concentrations of main phenolic compounds. At harvest, the content of aminoacids and free ammonium was low in both treatments but SDI-treated berries showed asignificant accumulation of amines

Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autolysates on the chemical composition, foam, and sensory properties of white and rosé sparkling wines aged on lees for 9 months during two consecutive vintages. The addition of these products in the tirage phase did not affect either the content of phenolic compounds, amino acids, and biogenic amines or the foam properties. The commercial product with the highest mannoprotein content and the highest purity caused significant changes in the volatile composition of the wines and enhanced the fruity aromas in both Verdejo and Godello sparkling wines. © 2015 American Chemical Society

Grape variety, aging on lees and aging in bottle after disgorging. Influence on volatile composition and foamability of sparkling wines

The aim of this work was focused on the study of the influence of grape variety and aging time in contact with lees and without lees, on volatile composition and foamability of white and rosé sparkling wines. Seven different grape varieties were used and the sparkling wines were studied until 30 months of aging on lees and after 12 months of aging in bottle after disgorging.Sparkling wines from Albarín, Verdejo, Godello and Prieto Picudo grape varieties were the richest in most of the volatile compounds analyzed, especially those that contribute to the fruity aroma of wines, and maintained their varietal characteristics even after long aging time (30 months). Verdejo and Prieto Picudo sparkling wines presented the best foam characteristics, followed by Albarín and Godello wines.Considering all the results, Albarín, Verdejo, Godello and Prieto Picudo were the most interesting grape varieties to elaborate sparkling wines, following the traditional or champenoise method

Effect of Methyl Jasmonate Plus Urea Foliar Application on the Polysaccharide and Monosaccharide Composition of Tempranillo Grapes and Wines and on the Wine’s Quality

Polysaccharides are the main group of macromolecules in wines. Climate change is a major problem for viticulturists as it leads to the production of unbalanced grapes. This is attributed to a mismatch between the technological maturity and phenolic maturity of grapes, which can negatively impact the production of high quality wines. To mitigate this effect, biostimulants can be applied to grapevines. For the first time in the literature, this work studied the foliar application of methyl jasmonate plus urea (MeJ + Ur) on the vineyard and its effect on the monosaccharide and polysaccharide composition of Tempranillo grapes and wines over two consecutive seasons. To achieve this, the extraction and precipitation of polysaccharides was conducted, and the identification and quantitation of monosaccharides was performed via GC–MS. The effect of MeJ + Ur foliar treatment in both the grapes and wines was season-dependent. The MeJ + Ur treatment had a slight impact on the monosaccharide composition of the grapes and also demonstrated a small effect on the wines. Multifactor and discriminant analysis revealed that the season had a greater influence on the monosaccharide and polysaccharide composition of grapes and wines compared to the influence of MeJ + Ur treatment. Interestingly, the MeJ + Ur-treated wines exhibited a higher sensory evaluation than the control wines in the second vintage. To gain further insights into the effect of MeJ + Ur foliar application on the monosaccharide and polysaccharide composition of grapes and wines, further investigations should be conducted