Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques
详细信息 查看全文
- 作者：Rafael Apolinar-Valiente ; Pascale Williams ; Inmaculada Romero-Cascales ; Encarna G贸mez-Plaza ; Jos茅 Mar铆a L贸pez-Roca ; Jos茅 Mar铆a Ros-Garc铆a ; Thierry Doco
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：March 13, 2013
- 年：2013
- 卷：61
- 期：10
- 页码：2538-2547
- 全文大小：348K
- 年卷期：v.61,no.10(March 13, 2013)
- ISSN：1520-5118
文摘
Monastrell wines made from grapes grown in four different Spanish 鈥渢erroirs鈥?(Ca帽ada Judı́o, Albatana, Bullas, and Montealegre) were studied. Different wine-making techniques were also used, including different refrigeration techniques (prefermentative cold maceration and dry ice addition) and the addition of two different enzymes (尾-galactosidase and commercial pectinase enzyme). The results pointed to significant differences in the Monastrell wine polysaccharide fractions according to the geographical origin of the grapes. The Rhamnogalacturonan II (RG-II) concentration was 2-fold higher in the Montealegre terroir than in the Bullas terroir. The use of enzymes also modified the polysaccharide content of the wines. RG-II levels were higher in the wines from three terroirs when commercial enzymes were added. The arabinose/galactose ratio of one of the wines was modified by the use of enzymes during wine-making, and some prefermentative cold maceration samples showed high values for several polysaccharides. This study shows the great importance of the 鈥渢erroir effect鈥?in the polysaccharide composition of wines.