| Autor: |
Martínez-Lapuente L; Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain., Guadalupe Z; Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain., Higueras M; Scientific Computation & Technological Innovation Center (SCoTIC), Universidad de La Rioja, 26006 Logroño, Spain., Ayestarán B; Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain., 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. |
| Abstrakt: |
This paper studied the effect of conventional pre-fermentative techniques (direct pressing "CP" and cold maceration "CM") and an innovate technique (high power ultrasounds "S"), applied to Viogner and Monastrell grapes on the polysaccharide content of the musts, white and rosé wines, and after six months of bottle aging. The results showed that the longer pre-fermentation maceration time applied with the CM technique compared to the short ultrasonic maceration was key in the extraction of polysaccharides from the grape to the must. CP treatment produced wines with the lowest content of total soluble polysaccharide families since it was the least intense pretreatment for the disruption of the grape berry cell wall polysaccharides. Ultrasonic pretreatment could be used as a new tool to increase the solubilization of polysaccharides in wines, positively affecting the wine colloidal properties. During bottle aging, there wasn't a clear effect of pretreatments on the evolution of polysaccharides. |
