 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

Terroir in Tasting: A sensory approach for marketing fine Australian wines of provenance as memorable experiences

Aims: Establishing an image of fine wine through the Geographical Indication (GI) system is of interest to the Australian wine sector. Beyond provenance, the sensory experience of fine wine is often linked to consumption with appropriate foods. For this purpose, studies were undertaken to understand consumer perceptions of what

First step in the preparation of a soil map of the Protected Designation of Origin Valdepeñas (Central, Spain)

This work is a first step to make a map of vineyard soils. The characterization of the soils of the Protected Designation of Origin (D.P.O.) Valdepeñas will allow to group the studied profiles according to their physico-chemical characteristics and the concentrations of most relevant chemical elements. 90 soil profiles were analysed throughout the territory and the soils were sampled and described according to FAO (2006) and classified according to and Soil Taxonomy (2014). All samples were air dried, sieved and some physico-chemical parameters were determined following standard protocols. Also, major and trace elements were analysed by X-ray fluorescence. The statistically study was made using the SPSS program. Trend maps were made using the ArcGIS program. The studied soils have the following average properties: pH, 8.3; electrical conductivity, 0,20 dS/m (low); clay, 18.8% (medium) and CaCO3, 17.1% (high). In the study for the major elements. The major elements of these soils are Si, followed by Ca and Al, with an average content of 203.7 g/kg, 105.5 g/kg and 74.0 g/kg respectively. On the other hand, 27 trace elements have been studied. Of all of them, it can be highlighted the average values of Ba (361.8 mg/kg), Sr (129.3 mg/kg), Rb (83.4 mg/kg), V (74.2 mg/kg) and Ce (70.6 mg/kg). Ba, V and Ce values are higher and the values of Sr and Rb are lower to those found in the literature. The discriminant analysis shows a percentage of grouping of 91%. The content of chemical elements together with the physico-chemical characteristics allows grouping the soils in 4 group according to their order in the classification to Soil Taxonomy; due to the importance of the Calcisols in Castilla-La Mancha, it has been decided to establish them as their own group even if they do not appear in Soil Taxonomy classification.

Analysis of climatic changes in different areas of Abruzzo region (Central Italy): implications for grape growing

The dynamic evolution of some bioclimatic indices largely used to define the vocation of areas to grape growing was assessed over 43 years (1965-2007) in four sites of the Abruzzo Region (Central Italy).

Cover crop influence on water relations, yield, grape and wine composition of Pinot noir

The effect of cover crop on the water relations, yield and grape composition of Pinot noir vines was investigated during two seasons (2003 and 2004) in a gravely soil located in Tarragona (Spain). Seventeen-year-old vines, grafted onto R110 and trained onto a Ballerina training system, were used.

The vine and the hazelnut as elements of characterization of a terroir

The research examines how two characteristic cultivations of a territory like the vine and the hazelnut shape the identity of a unique terroir: Langhe (North West italy).