terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Polysaccharide families of lyophilized extracts obtained from unfermented varietal grape pomaces

Polysaccharide families of lyophilized extracts obtained from unfermented varietal grape pomaces

Abstract

The recovery of bioactive compounds from grape and wine by-products is currently an important objective for revaluation and sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds. The aim of this study was to evaluate the polysaccharide (PS) composition of extracts obtained from pomaces of different white and red grape varieties of Castilla y León. Grape pomaces were obtained after the pressing in the winemaking process. PS extracts were obtained following the method previously developed by Canalejo et al.[1], and the monosaccharide composition were evaluated by GC-MS[2] to determine the PS families which are PS rich in arabinose and galactose (PRAG), mannans (MN), rhamnogalacturonans of type II (RG-II), homogalacturonans (HG) and non pectic polysaccharides (NPP). Titratable acidity (TA), Brix degree and high molecular weight PS (HMWP) were also determined. Statistically significant differences were found in the PS families between different varietal grape pomaces and even within the same grape variety. The extracts from red and white grape varieties were separated in the figure defined by the first two principal components, which explained 66.1% of the total variance. The ones obtained from white grapes are mainly related to the TA, HG, MN, PRAG and HMWP, while those from red varieties are close to the Brix degree and RG-II. Only Cabernet Sauvignon variety is correlated mainly with the TA, HG and NPP as white grape varieties. To sum up, both the type of grape and the grape variety are important factors with influence PS composition of grape pomaces.

Acknowledgements: The authors would like to thank the AEI and the MICINN for the funding provided for this study through the project PID2021-123361OR-C21 (with FEADER funds). M. C-F. also thanks the MICINN and AEI for funding her predoctoral contract (PRE2020-094464).

References:

1) Canalejo et al. (2021) Optimization of a method to extract polysaccharides from white grape pomace by-products. Food Chem., 365: 130445, DOI 10.1016/j.foodchem.2021.130445

2) Guadalupe et al. (2012) Quantitative determination of wine polysaccharides by gas chromatography-mass spectrometry (GC-MS) and size exclusion chromatography (SEC). Food Chem., 131: 367-374, DOI 10.1016/j.foodchem.2011.08.049

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

María Curiel-Fernández1*, Zenaida Guadalupe2, Belén Ayestarán2, Silvia Pérez-Magariño1

1Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain.
2ICVV-Universidad de La Rioja, Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain.

Contact the author*

Keywords

polysaccharides, pomace, varietal grapes, by-products, revaluation

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

The potential of some native varieties of Argentina for the production of sparkling wines. Effect of lees contact time 

Grapevine varieties from South-America, commonly known as criollas, originated because of the natural crossbreeding of grapevine varieties brought by the Spaniards. The objective of this work was to evaluate the potential of some varieties to produce sparkling wines considering the effect of lees contact time. The following varieties were used: Moscatel Rosado, Criolla Chica, Pedro Gimenez, Blanca Oval, Canelón, and the European variety Chardonnay (control), planted in the ampelographic collection of EEA Mendoza INTA (Argentina). Pilot-scale vinifications were carried out to obtain the base wines, in 20 L glass containers. The second fermentation was performed through the traditional method.

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.

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

INTEGRAPE guidelines and tools: an effort of COST Action CA17111

INTEGRAPE was a European interdisciplinary network for “data integration to maximize the power of omics for grapevine improvement” (CA17111, https://integrape.eu/), funded by the European COST Association from September 2018 to 2022. This Action successfully developed guidelines and tools for data management and promoted the best practices in grapevine omics studies with a holistic future vision of: “Imagine having all data on grapevine accessible in a single place”.

Use of UHPH to improve the implantation of non-Saccharomyces yeasts

Ultra High-Pressure Homogenization (UHPH) is a high-pressure pumping at 300 MPa (>200 MPa) with a subsequent depressurization against a highly resistant valve made of tungsten carbide covered by ceramic materials or carbon nanoparticles. The intense impact and shear efforts produce the nano-fragmentation of colloidal biopolymers including the elimination of microorganism (pasteurization or sterilization depending on in-valve temperature) and the inactivation of enzymes.