Cargando…

The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve thei...

Descripción completa

Detalles Bibliográficos
Autores principales: Pérez-Magariño, Silvia, Cano-Mozo, Estela, Bueno-Herrera, Marta, Canalejo, Diego, Doco, Thierry, Ayestarán, Belén, Guadalupe, Zenaida
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9369667/
https://www.ncbi.nlm.nih.gov/pubmed/35956761
http://dx.doi.org/10.3390/molecules27154815
_version_ 1784766535819067392
author Pérez-Magariño, Silvia
Cano-Mozo, Estela
Bueno-Herrera, Marta
Canalejo, Diego
Doco, Thierry
Ayestarán, Belén
Guadalupe, Zenaida
author_facet Pérez-Magariño, Silvia
Cano-Mozo, Estela
Bueno-Herrera, Marta
Canalejo, Diego
Doco, Thierry
Ayestarán, Belén
Guadalupe, Zenaida
author_sort Pérez-Magariño, Silvia
collection PubMed
description There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. Two white wines were elaborated and treated with four different PS extracts obtained from white grape pomace, white must, a wine purified extract rich in RG-II, and commercial inactivated yeasts. In general, the use of grape PSs extracted from grape pomace or must improve some characteristics of wine, increasing the polysaccharide and volatile concentrations. These PS extracts can be useful to modulate some taste attributes such as an excess of acidity and bitterness and can also prevent the loss of volatile compounds associated with fruity and floral notes over time. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry.
format Online
Article
Text
id pubmed-9369667
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-93696672022-08-12 The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines Pérez-Magariño, Silvia Cano-Mozo, Estela Bueno-Herrera, Marta Canalejo, Diego Doco, Thierry Ayestarán, Belén Guadalupe, Zenaida Molecules Article There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. Two white wines were elaborated and treated with four different PS extracts obtained from white grape pomace, white must, a wine purified extract rich in RG-II, and commercial inactivated yeasts. In general, the use of grape PSs extracted from grape pomace or must improve some characteristics of wine, increasing the polysaccharide and volatile concentrations. These PS extracts can be useful to modulate some taste attributes such as an excess of acidity and bitterness and can also prevent the loss of volatile compounds associated with fruity and floral notes over time. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry. MDPI 2022-07-27 /pmc/articles/PMC9369667/ /pubmed/35956761 http://dx.doi.org/10.3390/molecules27154815 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Pérez-Magariño, Silvia
Cano-Mozo, Estela
Bueno-Herrera, Marta
Canalejo, Diego
Doco, Thierry
Ayestarán, Belén
Guadalupe, Zenaida
The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
title The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
title_full The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
title_fullStr The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
title_full_unstemmed The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
title_short The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
title_sort effects of grape polysaccharides extracted from grape by-products on the chemical composition and sensory characteristics of white wines
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9369667/
https://www.ncbi.nlm.nih.gov/pubmed/35956761
http://dx.doi.org/10.3390/molecules27154815
work_keys_str_mv AT perezmagarinosilvia theeffectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines
AT canomozoestela theeffectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines
AT buenoherreramarta theeffectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines
AT canalejodiego theeffectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines
AT docothierry theeffectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines
AT ayestaranbelen theeffectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines
AT guadalupezenaida theeffectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines
AT perezmagarinosilvia effectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines
AT canomozoestela effectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines
AT buenoherreramarta effectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines
AT canalejodiego effectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines
AT docothierry effectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines
AT ayestaranbelen effectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines
AT guadalupezenaida effectsofgrapepolysaccharidesextractedfromgrapebyproductsonthechemicalcompositionandsensorycharacteristicsofwhitewines