Soluble cell wall carbohydrates and their relationship with sensory attributes in Cabernet Sauvignon wine

Chong, Hui H.; Cleary, Michael; Dokoozlian, Nick; Ford, Christopher M.

doi:10.1016/j.foodchem.2019.05.020

Cited by 27 publications

(22 citation statements)

References 40 publications

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“…Regarding in-mouth parameters, wines with added polysaccharides scored higher for astringency and bitterness, probably due to the higher tannin content, although persistence, intensity, and mouthfeel quality had higher scores in the wines containing the polysaccharides. It has been described that polysaccharides in wine significantly increase the 'fullness' sensation and can potentially add 'mellowness' to wines [16] and this could compensate the higher astringency sensation caused by the higher tannin concentration.…”

Section: The Role Of Soluble Polysaccharides In the Chromatic And Senmentioning

confidence: 99%

“…The use of polysaccharides in enology has long been a common practice. It is known that they can limit the formation of insoluble tannin-protein complexes [15], have a positive impact on wine mouthfeel [16], and increase polyphenol stabilization [17]. As an example, mannoproteins have traditionally been used in finished wines to stabilize wine tannins although contradictory results can be found in the literature [18,19], probably due to the presence of a protein fraction in the mannoprotein molecule.…”

Section: Introductionmentioning

confidence: 99%

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The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines

2019

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The interactions between tannins and soluble and insoluble cell wall components are, in part, responsible for the low quantities of tannins found in wines compared with the quantities in grapes. The use of polysaccharides to compete with cell wall components could be an interesting approach for improving the chromatic and sensory characteristics of wines. The effect of two commercial polysaccharides, pectin and mannan, on limiting tannin-cell wall interactions was studied in a model solution, measuring the concentration of tannins and polysaccharides remaining in solution after the different interactions by chromatography. The treatment was also tested in a small-scale vinification. Soluble polysaccharides were added to the must and the wines were evaluated at the end of alcoholic fermentation and after six months in the bottle. In the model solution, the commercial polysaccharides formed soluble complexes with the tannins and limited the interactions with cell wall components, with some differences between skin and seed tannins. In the case of the wines, the treatments resulted in wines with a higher color intensity and phenolic content. Sensory analysis resulted in higher scores for the wines with added polysaccharides, since the complexation of tannins with the polysaccharides increased the roundness and body of the resulting wines.

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Section: The Role Of Soluble Polysaccharides In the Chromatic And Senmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines

2019

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“…Significant differences across the treatments were also detected for rhamnose residues and the residues of galactose and arabinose, which are usually attributed to the rhamnogalacturonans (RGs) (e.g., RGII) and polysaccharides rich in arabinose and galactose (PRAGs), respectively; where both classes of polysaccharides are grape-derived. RG II and PRAGs have been shown to be important contributors to the mouthfeel of red wines and are thought to be negatively associated with bitterness and astringency [ 40 , 41 ]. Polysaccharides can also directly contribute to the mouthfeel properties of wines, such as the enhancement of the perception of palate fullness [ 41 , 42 ].…”

Section: Resultsmentioning

confidence: 99%

“…RG II and PRAGs have been shown to be important contributors to the mouthfeel of red wines and are thought to be negatively associated with bitterness and astringency [ 40 , 41 ]. Polysaccharides can also directly contribute to the mouthfeel properties of wines, such as the enhancement of the perception of palate fullness [ 41 , 42 ]. In addition, mannose (expected to be released by yeast as mannoproteins during fermentation and aging) was not significantly different across treatments.…”

Section: Resultsmentioning

confidence: 99%

“…The chemical parameters of galacturonic acid and total polysaccharides did not predominantly influence any astringency sensation, as standardised regression coefficients were <0.1 [ 59 ]. However, it should not be neglected that phenolic and polysaccharide composition in wine did not affect astringency perception alone in many cases, and their interactions are also important [ 25 , 40 , 41 ], but this needs to be meticulously investigated in the future.…”

Section: Resultsmentioning

confidence: 99%

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Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines

Kang

Bindon

Wang

et al. 2020

Foods

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Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity. This study was the first to elucidate the effect of ACE on Shiraz wine’s basic chemical composition, colour, phenolic compounds, polysaccharides and sensory profiles. A further aim was to investigate any potential influence provided by ACE on the pre-fermentation water addition to must. ACE did not visually affect Shiraz wine colour, but significantly enhanced the concentration of tannin and total phenolics. Wine polysaccharide concentration was mainly increased in response to the maceration time rather than the ACE technique. ACE appeared to increase the earthy/dusty flavour, possibly due to the different precursors released by the greater skin breakage. The pre-fermentation addition of the water diluted the wine aromas, flavours and astringency profiles. However, combining the ACE technique with water addition enhanced the wine textural quality by increasing the intensities of the crucial astringent wine quality sub-qualities, adhesive and graininess. Furthermore, insights into the chemical factors influencing the astringency sensations were provided in this study. This research indicates that wine producers may use ACE with pre-fermentation water dilution to reduce the wine alcohol level but maintain important textural components.

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Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function

Wen

2022

Current Opinion in Food Science

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Soluble cell wall carbohydrates and their relationship with sensory attributes in Cabernet Sauvignon wine

Cited by 27 publications

References 40 publications

The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines

The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines

Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines

Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function

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