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Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition.
Food Chem. 2021 Sep 15; 356:129669.FC

Abstract

This paper studied the effect on the molecular weight and polysaccharide composition of musts and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed grapes. Two different pomace maceration times (short and mid) were tested for sonicated and control vinifications. A long pomace maceration time was also tested for non-treated wines. In must samples, US significantly increased the content of monosaccharides and polysaccharides rich in arabinose and galactose (PRAG), and the average molecular weight of smaller PRAG, mannoproteins (MP) or mannans. The 28 kHz had a major effect on most wine monosaccharides and grape polysaccharides. The wine obtained from sonicated grapes at 28 kHz and with mid maceration had higher rhamnogalacturonans type II and PRAG content than its control, and closer polysaccharide and monosaccharide content to long maceration control wines. No significant differences were obtained in the MP content between sonicated and control wines.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Martínez Lapuente L
Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, Logroño, Spain.
Guadalupe Z
Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, Logroño, Spain.
Ayestarán B
Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, Logroño, Spain. Electronic address: belen.ayestaran@unirioja.es.
Pérez-Porras P
Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
Bautista-Ortín AB
Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
Gómez-Plaza E
Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.

MeSH

Chromatography, GelFruitGas Chromatography-Mass SpectrometryMolecular WeightMonosaccharidesPolysaccharidesPrincipal Component AnalysisSonicationVitisWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33812192

Citation

Martínez Lapuente, Leticia, et al. "Ultrasound Treatment of Crushed Grapes: Effect On the Must and Red Wine Polysaccharide Composition." Food Chemistry, vol. 356, 2021, p. 129669.
Martínez Lapuente L, Guadalupe Z, Ayestarán B, et al. Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition. Food Chem. 2021;356:129669.
Martínez Lapuente, L., Guadalupe, Z., Ayestarán, B., Pérez-Porras, P., Bautista-Ortín, A. B., & Gómez-Plaza, E. (2021). Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition. Food Chemistry, 356, 129669. https://doi.org/10.1016/j.foodchem.2021.129669
Martínez Lapuente L, et al. Ultrasound Treatment of Crushed Grapes: Effect On the Must and Red Wine Polysaccharide Composition. Food Chem. 2021 Sep 15;356:129669. PubMed PMID: 33812192.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition. AU - Martínez Lapuente,Leticia, AU - Guadalupe,Zenaida, AU - Ayestarán,Belén, AU - Pérez-Porras,Paula, AU - Bautista-Ortín,Ana Belén, AU - Gómez-Plaza,Encarna, Y1 - 2021/03/23/ PY - 2020/12/21/received PY - 2021/03/17/revised PY - 2021/03/18/accepted PY - 2021/4/4/pubmed PY - 2021/5/26/medline PY - 2021/4/3/entrez KW - High-power ultrasound KW - Monosaccharides KW - Must KW - Red Wine KW - Time of Maceration SP - 129669 EP - 129669 JF - Food chemistry JO - Food Chem VL - 356 N2 - This paper studied the effect on the molecular weight and polysaccharide composition of musts and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed grapes. Two different pomace maceration times (short and mid) were tested for sonicated and control vinifications. A long pomace maceration time was also tested for non-treated wines. In must samples, US significantly increased the content of monosaccharides and polysaccharides rich in arabinose and galactose (PRAG), and the average molecular weight of smaller PRAG, mannoproteins (MP) or mannans. The 28 kHz had a major effect on most wine monosaccharides and grape polysaccharides. The wine obtained from sonicated grapes at 28 kHz and with mid maceration had higher rhamnogalacturonans type II and PRAG content than its control, and closer polysaccharide and monosaccharide content to long maceration control wines. No significant differences were obtained in the MP content between sonicated and control wines. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33812192/Ultrasound_treatment_of_crushed_grapes:_Effect_on_the_must_and_red_wine_polysaccharide_composition_ DB - PRIME DP - Unbound Medicine ER -