The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix.

Autor: Osete-Alcaraz A; 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. Electronic address: encarnag@um.es., Martínez-Pérez P; Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain., Weiller F; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland, 7602, South Africa., Schückel J; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark; Glycospot, Thorvaldsensvej 40, B102, DK-1871 Frederiksberg C, Denmark(1)., Willats WGT; School of Agriculture, Food and Rural Development, Newcastle University, Newcastle-upon-Tyne, United Kingdom; Glycospot, Thorvaldsensvej 40, B102, DK-1871 Frederiksberg C, Denmark(1)., Moore JP; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland, 7602, South Africa., Ros-García JM; 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.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Mar; Vol. 129, pp. 108889. Date of Electronic Publication: 2019 Dec 14.
DOI: 10.1016/j.foodres.2019.108889
Abstrakt: Tannins are present in grape skins and seeds from where they are transferred into the must-wine matrix during the maceration stages of winemaking. However, tannin transfer is often incomplete. This could be due, among other reasons, to tannins becoming bound to grape cell wall polysaccharides, including soluble polymers, which are released during vinification and are present in high concentrations in the must/wine. The use of cell wall deconstructing enzymes offers the possibility of reducing these interactions, releasing more tannins into the final wine. The main aim of this study was to evaluate the optimal addition (individually, in combination or sequentially) of hydrolytic enzymes that would prevent tight polysaccharide-tannin associations. The use of comprehensive microarray polymer profiling (CoMPP) methodology provided key insights into how the enzyme treatments impacted the grape cell wall matrix and tannin binding. The results demonstrated that polygalacturonase + pectin-lyase promoted the highest release of tannins into solution.
Competing Interests: Declarations of interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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