Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines

Polysaccharides have an important role in the technologicalandsensory characteristics of wines. The aim of this work was to studythe effects of the addition of four polysaccharide extracts obtainedfrom grape products and byproducts to red wines during storage for2 months on their phenolic composition and color. The four extractsrich in polysaccharides were obtained from grape must, white grapepomace, red grape marc, and red wine, and they were compared witha commercial inactivated yeast. These products were studied in threewines selected for their highest astringency and acidity characteristics.The highest differences were found in the red wines with high initialphenolic concentrations, which reduced their values. The additionof polysaccharide extracts from grape pomace or marc, must, or yeastcan mainly be interesting in wines with high phenolic content sincethey may be useful to modulate the astringency of red wines. Thisis the first work that studies the effect of polysaccharide extractsobtained from grape byproducts in red wines, showing great possibilitiesof these products.