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.
Highlights
The phenolic composition of wines determines their quality
As a first part of the experiment, commercial skin and seed tannins were first led to interact in model solution with three different polysaccharide samples and two commercial polysaccharides: PEC, MAN, and Cell walls (CW)-PS
The material solubilized from cell walls after stirring them in a model solution for 90 min to determine whether they formed soluble complexes or whether tannins were lost through precipitation
Summary
The phenolic composition of wines determines their quality Compounds such as proanthocyanidins, commonly known as tannins, provide important organoleptic characteristics to wines, including body and color stability, they may contribute to astringency and dryness sensations. Commonly known as tannins, provide important organoleptic characteristics to wines, including body and color stability, they may contribute to astringency and dryness sensations These compounds are extracted from the grape skin and seeds into must-wine during the maceration. The final concentration of phenolic compounds in the must/wines is usually lower than what might be expected given the concentration measured in grapes The reason for this is that, during the first stages of vinification, the large amount of vegetal material/cell walls in suspension arising from the degradation of the grape skin and flesh interacts and binds the extracted tannins [1,2].
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