terclim by ICS banner
IVES 9 IVES Conference Series 9 MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

Abstract

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP). The aim of this study was to evaluate the monosaccharide composition and polysaccharide families of extracts obtained from pomaces of different white grape varieties.

Twelve grape pomaces from 9 different white grape varieties of Castilla y León region were analysed after destemming and pressing the grapes. The polysaccharide extraction was carried out with the method previously developed by Canalejo et al. (2021). The lyophilised extracts were analysed by gas chromatography with mass spectrometry detector following the conditions developed by Guadalupe et al. (2012). An ANOVA and a principal component analysis (PCA) were carried out to determine the differences between grape varieties using the RStudio program.

Statistically significant differences were found between the white grape pomaces studied and even within the same grape variety. The Verdejo and Puesta en Cruz varieties showed the highest polysaccharide content due to the highest content in glucose and galacturonic acid. In addition, the Puesta en Cruz variety stood out for its higher rhamnose and galactose content. On the other hand, the Viura grape variety with highest maturity degree and the Sauvignon Rytos presented the lowest polysaccharide concentration. Considering the percentage of the different polysaccharide families, the PCA selected two components with an eigenvalue greater than 1, which explained 92.3% of the total variance. The Verdejo, Viura, Rufete Serrano and Soreli were more associated to the percentage of NPP, while the Malvasía, Puesta en Cruz and Sauvignon Blanc were more correlated with the HG and PRAGs.

ACKNOWLEDGEMENTS: The authors would like to thank the Agencia Estatal de Investigación (AEI) and the Ministerio de Ciencia e Innovación (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, with FSE funds).

 

1. Canalejo, D.; Guadalupe, Z.; Martínez-Lapuente, L.; Ayestarán, B.; Pérez-Magariño, S. Optimization of a method to extract polysaccharides from white grape pomace by-products. Food Chem. 2021, 365, 130445.
2. Guadalupe, Z.; Martínez-Pinilla, O.; Garrido, Á.; Carrillo, J.; Ayestarán, B. Quantitative determination of wine polysaccharides by gas chromatography-mass spectrometry (GC-MS) and size exclusion chromatography (SEC). Food Chem. 2012, 131, 367–374.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

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

1. Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain.
2. Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain.

Contact the author*

Keywords

white pomace, monosaccharides, grape polysaccharides, by-products

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Read More

THE EFFECT OF PRE-FERMENTATIVE GLYPHOSATE ADDITION ON THE METABOLITE PROFILE OF WINE

The synthetic herbicide glyphosate has been used extensively in viticulture over many decades to combat weeds. Despite this, the possible influence of residual glyphosate on both the alcoholic fermentation of grape juice and the subsequent metabolite profile of wines has not been investigated. In this study, Pinot noir juice supplemented with different concentrations of glyphosate (0 µg L-1, 10 µg L-1 and 1000 µg L-1) was fermented with commercial Saccharomyces cerevisiae yeast strains. Using a combination of analytical methods, 80 metabolites were quantified in the resulting wines.

Read More

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.

Read More

ASSESSMENT OF ‘DOLCETTO’ GRAPES AND WINES FROM DIFFERENT AREAS OF OVADA DOCG

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[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