Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines

被引：25
|
作者：
Apolinar-Valiente, Rafael [1 ]
Romero-Cascales, Inmaculada [1 ]
Williams, Pascale [2 ]
Gomez-Plaza, Encarna [1 ]
Maria Lopez-Roca, Jose [1 ]
Maria Ros-Garcia, Jose [1 ]
Doco, Thierry [2 ]
机构：
[1] Univ Murcia, Fac Vet, Dept Tecnol Alimentos Nutr & Bromatol, E-30100 Murcia, Spain
[2] INRA, Joint Res Unit 1083, Sci Enol, F-34060 Montpellier, France
来源：
FOOD CHEMISTRY | 2015年 / 179卷
关键词：
Wine; Oligosaccharides; Cabernet Sauvignon; Syrah; Monastrell; SEC-MALLS; BERRY CELL-WALLS; STRUCTURAL-CHARACTERIZATION; PECTIC POLYSACCHARIDES; MOLECULAR-WEIGHTS; MASS-SPECTROMETRY; GRAPE; DERIVATIVES; PROFILES; ENZYMES;
D O I：
10.1016/j.foodchem.2015.01.139
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Wine oligosaccharides were recently characterized and their concentrations, their composition and their roles on different wines remain to be determined. The concentration and composition of oligosaccharides in Cabernet Sauvignon, Syrah and Monastrell wines was studied. Oligosaccharide fractions were isolated by high resolution size-exclusion chromatography. The neutral and acidic sugar composition was determined by gas chromatography. The MS spectra of the oligosaccharides were performed on an AccuTOF mass spectrometer. Molar-mass distributions were determined by coupling size exclusion chromatography with a multi-angle light scattering device (MALLS) and a differential refractive index detector. Results showed significant differences in the oligosaccharidic fraction from Cabernet Sauvignon, Syrah and Monastrell wines. This study shows the influence that the grape variety seems have on the quantity, composition and structure of oligosaccharides in the finished wine. To our knowledge, this is the first report to research the oligosaccharides composition of Cabernet Sauvignon, Syrah and Monastrell wines. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：311 / 317
页数：7
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