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Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition

Abstract : Various treatments, including flash release and addition of pectic enzymes, have been proposed to enhance degradation of grape berry cell walls and extraction of aroma and phenolic compounds into the wines. The effect of flash release and enzyme treatment used separately or in combination on wine polysaccharide composition was studied. The flash release process increased extraction of polysaccharides originating from grape berry cell walls, that is, polysaccharides rich in arabinose and galactose (PRAGs) and type II rhamnogalacturonan (RG-II), thus yielding enriched wines. Increasing the duration of high-temperature exposure before the flash release treatment further increased extraction of polysaccharides. However, the wine obtained by pressing immediately after flash release and fermenting in the liquid phase contained lower amounts of grape polysaccharides, indicating that their extraction required skin maceration. The use of enzymes without or with flash release modified the composition and the structure of pectic polysaccharides. In particular, it induced the loss of PRAG terminal arabinose residues
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Déposant : Migration Prodinra <>
Soumis le : dimanche 31 mai 2020 - 11:41:31
Dernière modification le : jeudi 12 novembre 2020 - 10:06:06

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Thierry Doco, Pascale Williams, Veronique Cheynier. Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (16), pp.6643-6649. ⟨10.1021/jf071427t⟩. ⟨hal-02667903⟩



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