Macrowine 2021
IVES 9 IVES Conference Series 9 Effect of the addition of polysaccharides extracted for grape pomace and must on sensory and chemical composition of white wines

Effect of the addition of polysaccharides extracted for grape pomace and must on sensory and chemical composition of white wines

Abstract

AIM: The objective of this work is to study the effect of the addition of polysaccharides extracted for grape pomace by-products and musts on sensory and chemical composition of white wines. Much of the waste obtained in the wine sector is not used, and they can have some valuable compounds, such as the polysaccharides (PS). Then, we decide to extract them from grape pomace and musts and incorporate them into wines to improve their quality, in a circular economy process.

METHODS: Four white wines from Verdejo and Albillo grape varieties were elaborated and five experiments were carried out with each wine: control wines (without the addition of any product); wines with the addition of PS extracted from white grape pomace (1); wines with the addition of PS extracted from white must (2); wines with the addition of rhamnogalacturonans type II (RG-II) of 80% purity; and wines with the addition of commercial PS (inactivated yeast). These products were maintained in contact with the wines for two months, and then they were filtered and bottled. Total polysaccharides, volatile and phenolic compounds were analysed after two months in bottle (2,3), and a sensory analysis was also carried out.

RESULTS: No significant differences were found in the total phenolic compounds by the effect of the addition of the different PS added. In general, the addition of the different PS extracts increased the total PS content, mainly in the wines treated with PS extracted from grape pomace and must. The differences observed in the volatile composition depended on the wine and the family group. The ethyl esters and alcohol acetates slightly increased in some of the wines treated with PS extracted from grape pomace and must, and decreased in wines treated with RG-II. The treatment with the PS extracts reduced the acidity excess of some of the wines studied and increased their mouth-feel and global valuation.

CONCLUSIONS

The use of grape PS extracted from grape pomace or must improve some wine characteristics, such as polysaccharide and volatile composition, and the acidity and mouth-feel attributes. However, these are preliminary results since these wines will be analysed after six months in bottle in order to know if these changes will maintain.

ACKNOWLEDGEMENTS

The authors would like to thank the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) for the funding provided for this study through the project RTA2017-00005-C02-01.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Estela Cano-Mozo

Agrarian Technological Institute of Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain.,Silvia PÉREZ-MAGARIÑO, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain. Marta BUENO-HERRERA, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain. Thierry DOCO, UMR 1083 Sciences pour l’Oenologie, INRA, SupAgro, 2 place Viala, Montpellier, France Diego CANALEJO, 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. Belén AYESTARÁN, 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. 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

wines, grape polysaccharides, volatiles, phenols, sensory attributes

Citation

Related articles…

Effects of mesoclimate on the yield, quality and phenolic maturity of Grenache

The potential climate change, due to global change, will increase temperature general and could increase at local level. These changes are not going to be the same in different parts of the world, being especially important in the Mediterranean Basin.

Protection of grapevines from red blotch by understanding mechanistic basis of its infection

Currently, grapevine is host to a large number of pathogenic agents, including 65 viruses, five viroids and eight phytoplasmas. Needless to say, these pathogens, especially viruses responsible for several ‘infectious degeneration’ or ‘decline’ cause great distress to wine makers and grape growers, let alone the large economic losses incurred by the wine industry. A recent addition to this wide repertoire of grapevine viruses is a new viral disease known as Red Blotch in viticulture parlance. Its causal organism, Grapevine red blotch associated virus (GRBaV), discovered in 2008 is a newly identified virus of grapevines and a putative member of a new genus within the family Geminiviridae.

Riesling as a model to irrigate white wine grape varieties in arid climates

Regulated deficit irrigation (RDI) is a common viticultural practice for wine grape production. In addition to the potential improvement of water use efficiency, the adoption of this technique favors smaller canopies with higher levels of fruit sun exposure, enhancing quality attributes associated with red wine grapes such as smaller berries with higher tannins and anthocyanins. However, these quality attributes do not necessarily transfer to white wine grapes. The goal of this project was to assess whether partial rootzone drying (PRD) is more suited than RDI to grow high-end white wine grapes in arid climates, especially aromatic varieties, using Riesling as a model.

The geological and geomorphological events that determine the soil functional characters of a terroir

The geology of a region is deemed to be an important component of terroir, as it influences the shape of the landscape and the climate of vineyard. The nature of rock and the geomorphological history of a terroir affect soil physical and chemical composition through a dynamic interplay with the changes of climate, vegetation and other living organisms, as well as with man activities.

Red wine extract and resveratrol from grapevines could counteract AMD by inhibiting angiogenesis promoted by VEGF pathway in human retinal cells

Age-related macular degeneration (AMD) that is the main cause of visual impairment and blindness in Europe which is characterized by damages in the central part of the retina, the macula. This degenerative disease of the retina is mainly due to the molecular mechanism involving the production and secretion of vascular endothelial growth factor (VEF). Despite therapeutic advances thanks