 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

Switch genes as a key to understand the grapevine ripening disorder berry Shrivel?

The ripening of grapevine berries encompasses complex morphological and physiological processes, especially at veraison. Berry shrivel (BS) is a ripening physiological disorder affecting grape berries with visible symptoms appearing short after veraison. The main symptoms of BS are a strong reduction in sugar accumulation, inhibited anthocyanin biosynthesis and high pH values. The most popular red grape cultivar in Austria “Blauer Zweigelt” (Vitis vinifera L.) is specifically prone to develop the BS ripening disorder and up to date a no specific cause or causes could be identified. Recently omics approaches have identified and characterized key processes during grapevine ripening. Among them a small subset of genes, called SWITCH, have been described as markers for the onset of the ripening process in fruits.

The role of vine trunk height in delaying grape ripening: insights for viticultural adaptation strategies

Global changes in temperature patterns necessitate the development of viticultural adaptation strategies. One promising approach involves modifying the training system and elevating trunk height. This study explored the potential of raising the vine trunk as an adaptive strategy to counteract the effects of increasing temperatures and delay ripening. Thermal conditions, radiation levels, and must composition were measured at different heights (10 and 150 cm) in a commercial vineyard of the minority variety Maturana Blanca, trained on a vertical cordon.

Influence of harvest time and withering length combination on reinforced Nebbiolo wines: phenolic composition, colour traits, and sensory profile

Sforzato di Valtellina DOCG is a reinforced dry red wine produced in the mountain area of Valtellina alpine valley (North Italy), using ‘Nebbiolo’ grapes that undergo a withering process. This process impacts on the grape composition due to a sugar concentration and changes in secondary metabolism influencing volatile organic compounds (VOCs) and polyphenols.

High density balsamic vinegar: application of stable isotope ratio analysis to determine watering down.

Aceto balsamico di Modena IGP (ABM) is an Italian worldwide appreciated PGI (Protected Geographical Indication) vinegar, obtained from cooked and/or concentrated grape must (at least 20% of the volume), with the addition of at least 10% of wine vinegar and a maximum 2% of caramel for color stability (EU Reg. 583/ 2009).

Isolation, biofilm formation and control of the wine spoilage yeast Brettanomyces bruxellensis

Brettanomyces bruxellensis, commonly referred to as “Brett,” is one of the most notorious microorganisms implicated in wine spoilage. This yeast species has developed a noteworthy resistance to sulfur dioxide, a widely used preservative in winemaking, prompting the wine industry to seek new antimicrobial agents.