The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

“…In wine matrix, there are more than hundreds of sensory active components, and MPs can affect the behaviors of these compounds via direct and indirect interactions. In this review, we mainly focus on discussing the role MPs play as organoleptic modulators in red wines, for readers who are also interested in the structural characteristics of MPs or YCW, the works published by Jones-Moore et al (2021), Zhai et al (2022), and Zhang et al (2021) are highly recommended.…”

Investigating the Role of Odorant–Polymer Interactions in the Aroma Perception of Red Wine: A Density Functional Theory-Based Approach

“…7 Thus, the intricate interactions between different compounds in the nonvolatile matrix significantly contribute to the overall aroma profile of red wine. 30 The interactions between aroma compounds and catechinbased polymers, 31 polysaccharides, 22,23,32 polyphenols, 6,33 tannins, 34,35 and proteins 36−38 are of particular interest, as they play a crucial role in the volatility and release of odorants, ultimately affecting overall aroma perception. Odorant− polymer interactions can be versatile at the molecular level.…”

“…During red wine fermentation and aging processes, biochemical reaction precursor compounds such as (+)-catechin and p -coumaric acid are incorporated into different polymers with molecular weights ranging from 5 kDa to more than 50 kDa. , These high-molecular-mass polymeric polyphenols (HPPCs) , consist of covalently bonded segments of polyphenols, including anthocyanins, flavan-3-ols, and pyranoanthocyanins and are responsible for red wine’s color, astringency, and antioxidant activity. , The complex interactions between HPPCs and aroma compounds depend on various factors, including the type and structure of the aroma compounds and polymers and the composition of the wine matrix. These factors determine the physicochemical properties such as polarity, solubility, volatility, and molecular size. − Moreover, environmental conditions such as temperature, relative humidity, pH, and oxygen availability also play a role . Thus, changes in the molecular interactions between aroma compounds and HPPCs can manifest as observable macroscopic changes, ultimately modulating the red wine’s aroma profile.…”

“…The nonvolatile matrix of red wine, composed of monosaccharides, organic acids, and amino acids, plays a pivotal role in determining the wine’s aroma profile. ,, In red wine, galactose can exist as a monosaccharide or part of the extended polysaccharides. The hydrophilic properties of polysaccharides significantly impact the wine’s colloidal foam stability and interact with phenolics and volatile compounds, altering their volatility and influencing the stability and organoleptic properties of the wine. , Polysaccharides also have the potential to modulate astringency and control unwanted haze formation associated with insoluble aggregations of wine protein and phenolic compounds, such as tannins. , Aspartic acid is a fundamental red wine building block of peptides and proteins. It can serve as a precursor for aroma compounds such as esters, aldehydes, ketones, and thiols .…”

“…The hydrophilic properties of polysaccharides significantly impact the wine's colloidal foam stability and interact with phenolics and volatile compounds, altering their volatility 22 and influencing the stability and organoleptic properties of the wine. 23,26 Polysaccharides also have the potential to modulate astringency and control unwanted haze formation associated with insoluble aggregations of wine protein and phenolic compounds, such as tannins. 27,28 Aspartic acid is a fundamental red wine building block of peptides and proteins.…”