Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 10, Pages 2538-2547Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf304987m
Keywords
wine; polysaccharides; refrigeration techniques; pectic enzymes; terroir
Funding
- Ministerio de Ciencia e Innovacion of Spain [AGL2006-11019-C02-01/ALI]
- Government of Spain
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Monastrell wines made from grapes grown in four different Spanish terroirs (Canada Judio, Albatana, Bullas, and Montealegre) were studied. Different wine-making techniques were also used, including different refrigeration techniques (prefermentative cold maceration and dry ice addition) and the addition of two different enzymes (beta-galactosidase and commercial pectinase enzyme). The results pointed to significant differences in the Monastrell wine polysaccharide fractions according to the geographical origin of the grapes. The Rhamnogalacturonan II (RG-II) concentration was 2-fold higher in the Montealegre terroir than in the Bullas terroir. The use of enzymes also modified the polysaccharide content of the wines. RG-II levels were higher in the wines from three terroirs when commercial enzymes were added. The arabinose/galactose ratio of one of the wines was modified by the use of enzymes during wine-making, and some prefermentative cold maceration samples showed high values for several polysaccharides. This study shows the great importance of the terroir effect in the polysaccharide composition of wines.
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