Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques.

Autor: Apolinar-Valiente R; Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: rafael.apolinar.valiente@gmail.com., Romero-Cascales I; Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: miromero@um.es., Gómez-Plaza E; Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: encarnag@um.es., López-Roca JM; Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: jmlroca@um.es., Ros-García JM; Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: jmros@um.es.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2015 Nov 15; Vol. 187, pp. 89-97. Date of Electronic Publication: 2015 Apr 21.
DOI: 10.1016/j.foodchem.2015.04.042
Abstrakt: Different winemaking practices are aimed at increasing cell wall degradation to facilitate extraction of valuables molecules into the wine. However, little attention has been paid to the composition of marcs from different cultivars according to the influence of the winemaking procedures. We provide information on skin cell walls from Cabernet Sauvignon, Syrah and Monastrell grapes and examine how different winemaking practices (addition of enzymatic preparation and β-galactosidase separately and dry ice addition) may affect the composition of marc skin cell wall material (CWM). The efficiency of CWM isolation from the grape skin and also its composition is influenced by the cultivar. A similar cultivar influence has been detected on CWM from the marc, being the differences also due to the enological technique. Our results help to increase our knowledge on the degradation of cell walls during vinification, while providing a valuable guideline to upgrade the value of these by-products.
(Copyright © 2015 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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