 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

A tool for catching mice in wine: development and application of a method for the detection of mousy off-flavour compounds in wine

Over the past two years, the AWRI has received 69 wine samples suspected of being affected by mousy off-flavour. The character has been mostly observed in white wines.

Chemical systems behind wine aroma perception: overview, genesis and evolution

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

Comportamiento de la variedade “Touriga Nacional” en la Región Demarcada del Douro, en diferentes condiciones climáticas y edáficas

A Região Demarcada do Douro, oferece uma diversidade geográfica, climática e biológica (grande número de castas em cultivo) extremamente grande e complexa, originando vinhas

Effect of mannoproteins extracted from Torulaspora delbrueckii on wine flavanol composition and on flavanol-salivary protein interactions

Global climate change is exerting an influence on vine phenology, leading to a decoupling of technological and phenolic maturity of grapes. This results in the modification of berry chemical composition, which can translate into wines with excessive astringency. The addition of mannoproteins (MP) to wine has been proposed as a way of mitigating this problem, since some studies have shown that MPs can modulate wine astringency. However, the mechanism underlying the astringency modulation effect of MPs is not well known and it seems to be dependent on the compositional and structural characteristics of the MP.

Ripening behaviour and grape must quality of eleven white resistant varieties in Trentino

In a situation of uncertainty towards the overall effect of climate change and the reduction of pestice utilization on quality, the wine sector needs to maintain the profitability of producers, which inexorably depends on ensuring the quality of grapes and wines. Among the various alternatives that can be adopted, hybrid varieties carrying resistance genes are currently gaining the attention of researchers and producers. Some of them are already a reality and are included in the national catalogue of some countries, selected by research institutes all over Europe.