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Tracking polysaccharides during white winemaking using glycan microarrays reveals glycoprotein-rich sediments.
Food Res Int. 2019 09; 123:662-673.FR

Abstract

Winemaking results in a significant amount of sediments that are formed in the tanks, the vats and in the bottles before and after fermentation. Little is known about the biochemical composition of these sediments apart from the fact that they are assumed to be derived in large part from the grape matrix. Glycan microarray technology offers a relatively rapid means to track the polysaccharides from their origin in the grape material and throughout the various steps in the winemaking process. In this study Comprehensive Microarray Polymer Profiling (CoMPP) was used to investigate the glycan-rich composition of particularly white grapes during winemaking and then investigate the effects of recombinant and commercial enzyme formulations on wine sediment compositions. The gross lees or sediments produced in the absence of enzymes were found to be composed of an abundance of homogalacturonans, rhamnogalacturonans, arabinans and galactans in addition to an abundance of extensins and arabinogalactan proteins. The addition of enzymes was shown to strip off the homogalacturonan and much of the rhamnogalacturonan with its side chains revealing a sediment layer composed almost exclusively of extensins and arabinogalactan proteins. The effect of winemaking techniques was shown to have an effect on the glycan-rich wine sediment compositions and holds implications for the management of gross lees in a winery environment.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Gao Y
Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200024, China; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
Fangel JU
Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark.
Willats WGT
School of Agriculture, Food and Rural Development, Newcastle University, Newcastle-upon-Tyne, United Kingdom.
Moore JP
Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa. Electronic address: moorejp@sun.ac.za.

MeSH

Cell WallEnzymesFermentationFruitGalactansGlycoproteinsMucoproteinsPlant ProteinsPolysaccharidesVitisWine

Pub Type(s)

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

Language

eng

PubMed ID

31285016

Citation

Gao, Yu, et al. "Tracking Polysaccharides During White Winemaking Using Glycan Microarrays Reveals Glycoprotein-rich Sediments." Food Research International (Ottawa, Ont.), vol. 123, 2019, pp. 662-673.
Gao Y, Fangel JU, Willats WGT, et al. Tracking polysaccharides during white winemaking using glycan microarrays reveals glycoprotein-rich sediments. Food Res Int. 2019;123:662-673.
Gao, Y., Fangel, J. U., Willats, W. G. T., & Moore, J. P. (2019). Tracking polysaccharides during white winemaking using glycan microarrays reveals glycoprotein-rich sediments. Food Research International (Ottawa, Ont.), 123, 662-673. https://doi.org/10.1016/j.foodres.2019.06.003
Gao Y, et al. Tracking Polysaccharides During White Winemaking Using Glycan Microarrays Reveals Glycoprotein-rich Sediments. Food Res Int. 2019;123:662-673. PubMed PMID: 31285016.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Tracking polysaccharides during white winemaking using glycan microarrays reveals glycoprotein-rich sediments. AU - Gao,Yu, AU - Fangel,Jonatan U, AU - Willats,William G T, AU - Moore,John P, Y1 - 2019/06/04/ PY - 2019/02/27/received PY - 2019/05/16/revised PY - 2019/06/03/accepted PY - 2019/7/10/entrez PY - 2019/7/10/pubmed PY - 2020/10/21/medline KW - Enzymes KW - Glycan microarrays KW - Glycoproteins KW - Polysaccharides KW - White winemaking KW - Wine lees SP - 662 EP - 673 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 123 N2 - Winemaking results in a significant amount of sediments that are formed in the tanks, the vats and in the bottles before and after fermentation. Little is known about the biochemical composition of these sediments apart from the fact that they are assumed to be derived in large part from the grape matrix. Glycan microarray technology offers a relatively rapid means to track the polysaccharides from their origin in the grape material and throughout the various steps in the winemaking process. In this study Comprehensive Microarray Polymer Profiling (CoMPP) was used to investigate the glycan-rich composition of particularly white grapes during winemaking and then investigate the effects of recombinant and commercial enzyme formulations on wine sediment compositions. The gross lees or sediments produced in the absence of enzymes were found to be composed of an abundance of homogalacturonans, rhamnogalacturonans, arabinans and galactans in addition to an abundance of extensins and arabinogalactan proteins. The addition of enzymes was shown to strip off the homogalacturonan and much of the rhamnogalacturonan with its side chains revealing a sediment layer composed almost exclusively of extensins and arabinogalactan proteins. The effect of winemaking techniques was shown to have an effect on the glycan-rich wine sediment compositions and holds implications for the management of gross lees in a winery environment. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/31285016/Tracking_polysaccharides_during_white_winemaking_using_glycan_microarrays_reveals_glycoprotein_rich_sediments_ DB - PRIME DP - Unbound Medicine ER -