Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines
| Autor: | Thomas Salmon, Thierry Doco, Céline Vrigneau, Solomen Oluwa, Duc An Hoang, Pascale Williams, Sandrine Jégou, Richard Marchal |
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| Přispěvatelé: | Unité de Recherche Vigne et Vins de Champagne Stress et Environnement - EA 4707 (URVVC), Université de Reims Champagne-Ardenne (URCA)-SFR Condorcet, Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS)-Université de Reims Champagne-Ardenne (URCA)-Université de Picardie Jules Verne (UPJV)-Centre National de la Recherche Scientifique (CNRS), Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut Oenologique de Champagne (IOC), Association Recherche Oenologie Champagne et Universite (Reims, France), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Arabinose
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences pinot meunier Base (chemistry) galactose press fractioning polysaccharides Wine Polysaccharide 01 natural sciences Analytical Chemistry chemistry.chemical_compound vin petillant 0404 agricultural biotechnology oligosaccharides Dietary Carbohydrates pressing pinot Vitis Food science arabinose chardonnay Pressing chemistry.chemical_classification 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Oligosaccharide 040401 food science 0104 chemical sciences chemistry oenologie cépage chardonnay polysaccharide jus de raisin Composition (visual arts) pressage champagne wine [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science grape juice |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2017, 232, pp.49-59. ⟨10.1016/j.foodchem.2017.03.032⟩ |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.03.032⟩ |
| Popis: | Press fractioning is an important step in the production of sparkling base wines to segregate the grape juices with different qualities. Grape juice fractions were collected during the pressing cycle at industrial and laboratory scales. The Pinot meunier and Chardonnay Champagne base wines obtained from the free-run juice and the squeezed juices exhibited strong differences from the beginning to the last step of pressing cycle for numerous enological parameters. Significant changes in polysaccharide (PS) and oligosaccharide (OS) base wine composition and concentration were found as the pressing cycle progressed. During the pressing cycle, the total PS concentration decreased by 31% (from 244 to 167 mg/L) and 32% (from 201 to 136 mg/L) in the Pinot meunier and Chardonnay wines respectively. The wine OS amounts varied between 97 and 139 mg/L. The polysaccharide rich in arabinose and galactose (39-54%) and mannoproteins (38-55%) were the major PS in the base wines. |
| Databáze: | OpenAIRE |
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