The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines

Overview

Journal Biomolecules

Publisher MDPI

Specialties Biochemistry
Molecular Biology

Date 2019 Dec 29

PMID 31881777

Citations 3

Authors

Andrea Osete-Alcaraz

Ana Belen Bautista-Ortin

Encarna Gomez-Plaza

Affiliations

Soon will be listed here.

Abstract

The interactions between tannins and soluble and insoluble cell wall components are, in part, responsible for the low quantities of tannins found in wines compared with the quantities in grapes. The use of polysaccharides to compete with cell wall components could be an interesting approach for improving the chromatic and sensory characteristics of wines. The effect of two commercial polysaccharides, pectin and mannan, on limiting tannin-cell wall interactions was studied in a model solution, measuring the concentration of tannins and polysaccharides remaining in solution after the different interactions by chromatography. The treatment was also tested in a small-scale vinification. Soluble polysaccharides were added to the must and the wines were evaluated at the end of alcoholic fermentation and after six months in the bottle. In the model solution, the commercial polysaccharides formed soluble complexes with the tannins and limited the interactions with cell wall components, with some differences between skin and seed tannins. In the case of the wines, the treatments resulted in wines with a higher color intensity and phenolic content. Sensory analysis resulted in higher scores for the wines with added polysaccharides, since the complexation of tannins with the polysaccharides increased the roundness and body of the resulting wines.

Citing Articles

The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines.

Perez-Porras P, Bautista-Ortin A, Martinez-Lapuente L, Guadalupe Z, Ayestaran B, Gomez-Plaza E Foods. 2024; 13(9).

PMID: 38731677 PMC: 11083504. DOI: 10.3390/foods13091306.

Biochemistry of Wine and Beer.

Gomez-Plaza E, Gil-Munoz R Biomolecules. 2021; 11(1).

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Martinez-Perez M, Bautista-Ortin A, Durant V, Gomez-Plaza E Foods. 2020; 9(9).

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