terclim by ICS banner
IVES 9 IVES Conference Series 9 THE POTENTIAL USE OF SOLUBLE POLYSACCHARIDES TO PREVENT THE OXIDATION OF ROSÉ WINES

THE POTENTIAL USE OF SOLUBLE POLYSACCHARIDES TO PREVENT THE OXIDATION OF ROSÉ WINES

Abstract

Lately, rosé wine is rapidly increasing its popularity worldwide. Short-time macerations with the red skin of the grapes cause the partial extraction of anthocyanins, which are responsible for the pinkish-salmon hue of rosé wines. However, the low quantity of tannins (antioxidants) and richness in phenolic acids, which can be easily oxidized into yellowish pigments, tend to predispose rosé wines to an undesirable browning. Although the use of SO₂ for the prevention of oxidation is highly extended, this practice is expected to be reduced. Therefore, the search for alternative oenological adjuvants that prevent the oxidation and browning of rosé wines is highly desired. Thus, the aim of this work is to assess the effect of the addition of soluble polysaccharides, issued from grape pomace on the oxidation process. To do this, rosé wines were made using grapes from V. vinifera cv Syrah and employing two different maceration times: short (S, 10 min) and long (L, 2 hours).

Thus, two different wines were elaborated (SYS and SYL). Soluble polysaccharides were extracted, purified and characterized (by means of HPLC-DAD-MS and HPLC-RID) from white grape pomace and added to the rosé wines. Then, wines were submitted to an oxidation process by reaching oxygen saturation level in the solution. Wines’ phenolic composition was studied before the oxidation process and then its evolution was monitored.

The extract of polysaccharides presented three main fractions: F1 (25%) with a MW of 104 kDa; F2 (13%) with a MW of 8 kDa and F3 (62%) with a MW of 2 kDa. The polysaccharide extract was analysed by HPLC-DAD-MS after acid hydrolysis and a chemical modification reaction, in order to obtain a derivative of the monosaccharide which could be detected by UV. The main constitutive monosaccharide units detected were: galacturonic acid (26.3%), arabinose (26.2%), galactose (16%), xylose (11.4%), glucose (9.0%), mannose (6.6%), rhamnose (3.2%) and glucuronic acid (1.3%).

Two antioxidant test (FRAP and ABTS) were performed on the polysaccharide extract for the purpose of measuring its potential use as an antioxidant. Phenolic composition was analysed by HPLC-DAD-MS during the duration of the study (60 days).

Results allowed us to assess the importance of polysaccharide addition to modify the ability of rosé wines to resist oxidation, evaluating the possible application of a natural polysaccharide obtained from wine’s by-product as an oenological adjuvant.

DOI:

Publication date: 09/02/2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Puerta-García, Ivan. Dueñas, Montserrat. García-Estévez, Ignacio. Salas, Erika. Escribano-Bailón, Maria-Teresa

Contact the author*

Keywords

rosé wine, polysaccharide, oxidation, phenolic compounds

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

IMPACT OF CLIMATIC ZONES ON THE AROMATIC PROFILE OF CORVINA WINES IN THE VALPOLICELLA REGION

In Italy, in the past two decades, the rate of temperature increases (0.0369 °C per year) was slightly higher compared to the world average (0.0313 °C per year). It has also been indicated that the number and intensity of heat waves have increased considerably in the last decades. (IEA, 2022). Viticultural zones can be classified with climatic indexes. Huglin’s index (HI) considers the temperature in a definite area and has been considered as reliable to evaluate the thermal suitability for winegrape production (Zhang et al., 2023).

Read More

SENSORY EVALUATION OF WINE AROMA: SHOULD COLOR-DRIVEN DESCRIPTORS BE USED?

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts, who gave intensity ratings for aroma attributes commonly used by wine professionals. In black glasses, aromas conventionally associated with white wine were perceived in the red wines, and vice versa.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF A POLYPHENOLIC EXTRACT OBTAINED BY GREEN SUPERCRITICAL CO₂ EXTRACTION FROM RED GRAPE POMACE

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

Read More

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Read More