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Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition.
J Agric Food Chem. 2007 Aug 08; 55(16):6643-9.JA

Abstract

Various treatments, including flash release and addition of pectic enzymes, have been proposed to enhance degradation of grape berry cell walls and extraction of aroma and phenolic compounds into the wines. The effect of flash release and enzyme treatment used separately or in combination on wine polysaccharide composition was studied. The flash release process increased extraction of polysaccharides originating from grape berry cell walls, that is, polysaccharides rich in arabinose and galactose (PRAGs) and type II rhamnogalacturonan (RG-II), thus yielding enriched wines. Increasing the duration of high-temperature exposure before the flash release treatment further increased extraction of polysaccharides. However, the wine obtained by pressing immediately after flash release and fermenting in the liquid phase contained lower amounts of grape polysaccharides, indicating that their extraction required skin maceration. The use of enzymes without or with flash release modified the composition and the structure of pectic polysaccharides. In particular, it induced the loss of PRAG terminal arabinose residues.

Authors+Show Affiliations

Doco T
INRA, Joint Research Unit "Sciences for Enology", F-34060 Montpellier Cedex, France. thierry.doco@supagro.inra.fr
Williams P
No affiliation info available
Cheynier V
No affiliation info available

MeSH

Cell WallFood HandlingFruitHot TemperaturePolygalacturonasePolysaccharidesVacuumVitisWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17629303

Citation

Doco, Thierry, et al. "Effect of Flash Release and Pectinolytic Enzyme Treatments On Wine Polysaccharide Composition." Journal of Agricultural and Food Chemistry, vol. 55, no. 16, 2007, pp. 6643-9.
Doco T, Williams P, Cheynier V. Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition. J Agric Food Chem. 2007;55(16):6643-9.
Doco, T., Williams, P., & Cheynier, V. (2007). Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition. Journal of Agricultural and Food Chemistry, 55(16), 6643-9.
Doco T, Williams P, Cheynier V. Effect of Flash Release and Pectinolytic Enzyme Treatments On Wine Polysaccharide Composition. J Agric Food Chem. 2007 Aug 8;55(16):6643-9. PubMed PMID: 17629303.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition. AU - Doco,Thierry, AU - Williams,Pascale, AU - Cheynier,Véronique, Y1 - 2007/07/13/ PY - 2007/7/17/pubmed PY - 2007/10/20/medline PY - 2007/7/17/entrez SP - 6643 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 16 N2 - Various treatments, including flash release and addition of pectic enzymes, have been proposed to enhance degradation of grape berry cell walls and extraction of aroma and phenolic compounds into the wines. The effect of flash release and enzyme treatment used separately or in combination on wine polysaccharide composition was studied. The flash release process increased extraction of polysaccharides originating from grape berry cell walls, that is, polysaccharides rich in arabinose and galactose (PRAGs) and type II rhamnogalacturonan (RG-II), thus yielding enriched wines. Increasing the duration of high-temperature exposure before the flash release treatment further increased extraction of polysaccharides. However, the wine obtained by pressing immediately after flash release and fermenting in the liquid phase contained lower amounts of grape polysaccharides, indicating that their extraction required skin maceration. The use of enzymes without or with flash release modified the composition and the structure of pectic polysaccharides. In particular, it induced the loss of PRAG terminal arabinose residues. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17629303/Effect_of_flash_release_and_pectinolytic_enzyme_treatments_on_wine_polysaccharide_composition_ L2 - https://doi.org/10.1021/jf071427t DB - PRIME DP - Unbound Medicine ER -