terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Quantification of polysaccharides of variety Pomaces of the D.O.Ca Rioja

Quantification of polysaccharides of variety Pomaces of the D.O.Ca Rioja

Abstract

Pomace is one of the main residues generated by the wine industry and represents an environmental problem. Currently, there is a growing interest in the revaluation of these products because different bioactive compounds can be obtained from them, such as polyphenols, grape seed oils and polysaccharides. Red grape pomace can be an important source of polysaccharides, but they are currently little studied and even less with viable and environmental extraction processes (green extraction), such as flash extraction. The residual amount of the fraction rich in pectin (residual pulp) and component rich in hemicellulose in the pomace and the strength of association of the pectin with the cellulose-xyloglucan network depend on the degree of extractability of the polysaccharides in red winemaking and on the winemaking conditions. The extractability of the polysaccharides increases with the maturity of the grape and, with the same degree of maturation, the extractability of the polysaccharides depends on the grape variety used. In this work, the distribution of molecular weights was studied and the polysaccharides of varietal pomace of Vitis viniferaL cv Tempranillo, Garnacha, Graciano, Maturana tinta and Mazuelo (varieties admitted by the D.O.Ca Rioja) extracted by the flash extraction technique with the objective of selecting the variety with the highest residual amount of polysaccharides in the pomace. The red vinification method was the traditional one and the degree of maturation of the grapes was similar for all the varieties. The results show that there are significant differences in the total content of pectic families among the five varieties. The estimated content of polysaccharides with a molecular weight greater than 5000 Da was similar for the pomace of Tempranillo and Garnacha, while those of Mazuelo and Maturana were lower.

Acknowledgments: This research was funded by the Ministry of Science, Innovation and Universities from the Spanish Government and Feder Funds, grant number PID2021-123361OR-C22.

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Samuel Mateo Rodríguez1, Ekhiñe Garaigordobil1, Diego Canalejo1, Feng Zhao1, Mikel Landín Ross-Magahy1, Leticia Martínez-Lapuente1, Zenaida Guadalupe1, Silvia Pérez Magariño2, Belén Ayestarán1

1Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Spain
2Instituto Tecnológico Agrario de Castilla y León (ITACyL), Spain

Contact the author*

Keywords

varietal pomace, polysaccharides, flash extraction

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Assessment of plant water consumption rates under climate change conditions through an automated modular platform

The impact of climate change is noticeable in the present weather, making water scarcity the most immediate mediator reducing the performance and viability of crops, including grapevine (Vitis vinifera L.). The present study developed a system (hardware, firmware, and software) for the determination of plant water use through changes in weight through a period. The aim is to measure the differences in grapevine water consumption in response to climate change (+4oC and 700 ppm) under controlled conditions. The results reveal a correlation between daily plant consumption rates and reference evapotranspiration (ETo).

REGAVID a decision tool to deficit irrigation in a temperate climate (DO Monterrei – Spain)

In temperate climates, such as in the North of Spain, the use of irrigation in the vineyard has not been required, due to the usual rainfall from June to August. In some large vineyards, irrigation management has been carried out, based on occasional support irrigation, or for the application of nutrients (fertigation). Currently it is necessary to implement decision support models to manage irrigation water in real time and avoid misuse of a scarce resource. Moreover, quality standards must be achieved, as in the previous rainfed viticulture.

Yeast mannoprotein characterization and their effect on Oenococcus oeni and malolactic fermentation

Mannoproteins are released at the end of alcoholic fermentation due to yeast autolysis [1]. It has been described a positive effect of these molecules on lactic acid bacteria growth [2]. The main objective of this work was the characterization of different mannoproteins extracted from active dry yeast (ADY) and the assessment of their effect on Oenococcus oeni and malolactic fermentation (MLF).

Influence of irrigation frequency on berry phenolic composition of red grape varieties cultivated in four spanish wine-growing regions

The global warming phenomenon involves the frequency of extreme meteorological events accompanied by a change in rainfall distribution. Irrigation frequency (IF) affects the spatial and temporal soil water distribution but its effects on the phenolic composition of the grape have been scarcely studied. The aim of this work was to evaluate the effects of four deficit irrigation frequencies of 30 % ETo: one irrigation per day (T01), two irrigations per week (T03), one irrigation per week (T07) and one irrigation every two weeks (T15) on berry phenolic composition at harvest.

Aroma characterization of mold resistant base wines for sparkling wine produced in a warm-temperate area at two different altitudes

In a recent context where consumers pay an increasing attention to sustainability and eco-friendly aspects in the decision-making process, the use of the resistant varieties in the wine sector have returned to the attention. In this context, the use of mould-resistant grape varieties would be an opportunity for sparkling wine producers as it can reduced the pesticide utilization in grape management and hence production costs.
However, the use of the resistant varieties to produce the base wine may be strongly influenced due to its requirements for a particular balance between sugars and acidity to ensure the quality of the final product. In addition, the aromatic profile of base wine plays a crucial role in the perception of the quality of the sparkling wine.