Abstract
Enzyme-aid maceration is carried out in most modern winemaking industries with a range of positive impacts on wine production. However, inconsistencies in enzyme efficiency are an issue complicated by unclear targets (limited information available on berry cell wall architecture of different cultivars) and the complex wine environment (i.e., fermenting must). Recent studies have been performed to develop a clearer picture of grape cell wall structures, maceration effects, and interactions between important wine compounds and grape-derived polysaccharides. This review highlights critically important recent studies on grape berry cell wall changes during ripening, the importance of enzymes during maceration (skin contact phase) and deconstruction processes that occur during alcoholic fermentation. The novelty of the Comprehensive Microarray Polymer Profiling (CoMPP) technique using cell wall probes (e.g., antibodies) as a method for following cell wall derived polymers during different biological and biotechnological processes is discussed. Recent studies, using CoMPP together with classical analytical methods, confirmed the developmental pattern of berry cell wall changes (at the polymer level) during grape ripening. This innovative technique were also used to track enzyme-assisted depectination of grape skins during wine fermentation and determine how this influence the release of wine favourable compounds. Furthermore, polysaccharides (e.g., arabinogalactan proteins) present in the final wine could be identified. Overall, CoMPP provides a much more enriched series of datasets compared to traditional approaches. Novel insights and future studies investigating grape cell wall and polyphenol interactions, and the tailoring of enzyme cocktails for consistent, effective and “customized” winemaking is advanced and discussed.
Highlights
Winemaking is an ancient art and a science having been performed for thousands of years with a range of practices-interventions developed and crucial in order to take the grapes from the vine to the final wine [1]
The global wine industry faces a number of challenges to satisfy consumers and remain commercially competitive, including (i) balancing juice yield with consistent wine
The global wine industry faces a numberimproved of challenges to satisfy consumers andquality, remain (ii)commercially developing competitive, more effective maceration techniques and (iii) facilitating enhanced clarification including (i) balancing improved juice yield with consistent wine quality, (iv) while increasing the diversity of wine styles available on shelves
Summary
Winemaking is an ancient art and a science having been performed for thousands of years with a range of practices-interventions (e.g., such vineyard management, harvest methods, maceration techniques, etc.) developed and crucial in order to take the grapes from the vine to the final wine [1]. Grape cell walls need to be deconstructed in order to release components such as such as metabolites (e.g., sugars, acids, volatiles, pigments) and polymers (e.g., pectins, proteins, metabolites acids, into volatiles, pigments) and polymers (e.g.,juice) pectins, polyphenols polyphenols(e.g., suchsugars, as tannins) the fermenting must The composition of primary plant cell walls varies between species, organs (e.g., fruits such as grape berries), tissues and individual cells [2]. The number of cell layers in the grape berry skin, positively contribute to wine quality and sensory characteristics [13]. Ortega-Regules et al [15] determined the sugar composition of the cell walls from both the skin and the pulp cells of four different wine grape cultivars. An outer impermeable layer forms around the seeds as berry ripening proceeds [20] but no cell wall data is currently available on seeds or seed mucilage tissues
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
