 IVES 9 IVES Conference Series 9 Microwave treatment of grapes: effect on the must and red wine polysaccharide composition

Microwave treatment of grapes: effect on the must and red wine polysaccharide composition

Abstract

AIM: The application of microwaves (MW) to the grape is a technique to reduce the contact time with pomace because it allows to break the cell walls of the berry. The objective of the study was to investigate the changes in the composition of polysaccharides in Cabernet-Sauvignon musts and wines made with grapes treated with microwaves.

METHODS: Red grapes were destemmed and crushed and divided into two batches. One batch was treated with MW at 700 Watts for 12 min and the other batch was not treated to be used as control. Three control microvinifications and three microvinifications treated with MW were carried out, all of them with three days of maceration. The content of each polysaccharide family in the samples was estimated as described by 1 and 2. MW improved the breakdown of cell walls of crushed grapes, thereby it significantly increased the content of polysaccharides rich in arabinose and galactose (PRAG), rhamnogalacturonans-II (RG-II), homogalacturonans (HL) and mannans/mannoproteins (MP) in musts. However, no significant differences were observed between the control and MW wines in the content of PRAG, RG-II, HL and MP.

CONCLUSIONS

MW allowed to increase the release of polysaccharides in must, although its effectiveness was not maintained in wines

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Belén Ayestarán

Institute of Grapevine and Wine Sciences (ICVV), Logroño, Spain,Leticia, MARTÍNEZ-LAPUENTE, 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 Mikel LANDIN, 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 Raquel, MUÑOZ GARCÍA, Facultad de Ciencias y Tecnologías Químicas (Universidad de Castilla-La Mancha), Avda. Camilo José Cela, s/n, 13071 Ciudad Real, Spain Zenaida, GUADALUPE, 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

microwave, polysaccharides, red must, red wine

Citation

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

Pinot noir: an endemic or a flexible variety?

Pinot noir has its historical roots in Burgundy and is generally considered as an endemic vine variety which means that its adaptation is very specific to this environment

The role of soil water holding capacity and plant water relations in zone/terroir expression

The spatial variability in soil type and depth and water holding capacity is very high in many viticultural regions of the world. Differences in rooting depths and water extraction profiles and their seasonal dynamics add additional variability and it is extremely difficult to deduct direct causal relationships between these factors and fruit

The importance of rural extension and advisory services to achieve a sustainable viticulture in a climate change scenario

A healthy and dynamic agricultural sector is an important foundation of rural development, generating strong bonds to other economic sectors.

Fermentation Products, Degradation Parameters, (Poly)Phenols And Potassium Content In Tokaji Aszú Winemaking

The historic Tokaj Wine Region in northeast Hungary, a UNESCO World Heritage region since 2002, encompasses 5,500 ha vineyards. Produced from “noble rot” grapes, Tokaji Aszú is known as one of the oldest botrytized wines all over the world. Special microclimatic conditions (due to Bodrog and Tisza rivers, Indian summer), soil conditions (clay, loess on volcanic bedrock) and grape