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Article

Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification

1
Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, 26007 Logroño, Spain
2
Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Carmen González-Barreiro
Molecules 2021, 26(15), 4452; https://doi.org/10.3390/molecules26154452
Received: 11 June 2021 / Revised: 17 July 2021 / Accepted: 20 July 2021 / Published: 23 July 2021
(This article belongs to the Special Issue Wine Chemistry: The Key behind Wine Quality—2nd Edition)
The application of high-power ultrasounds (US) at 28 kHz to the crushed grapes and the use of different pomace contact times caused changes in the content and composition of monosaccharides and polysaccharides in the musts and wines. These differences were maintained from the moment of pressing (end of maceration) until the end of the alcoholic fermentation. The US increased the content of monosaccharides and polysaccharides in the musts by facilitating their extraction from the solid parts during maceration. The application of medium maceration time (3 days) to sonicated grapes led to an extraction of polysaccharides rich in arabinose and galactose, rhamnogalacturonan type II (RG-II) and mannoproteins (MP), similar to that observed in the control wines made with an extended maceration of 7 days (968.21 vs. 1029.45; 895.04 vs. 1700.50; 356.81 vs. 343.95, respectively). This fact was attributed to a higher extraction in the must during the sonication process and to an important release of pectic polysaccharides during the pressing of the sonicated pomace, which is reported here for the first time. Therefore, the US technology could be useful for increasing the polysaccharide content in the wines or for reducing the maceration time needed to achieve certain levels of wine polysaccharides. View Full-Text
Keywords: red winemaking; monosaccharides; polysaccharide families; cavitation process; pomace contact times red winemaking; monosaccharides; polysaccharide families; cavitation process; pomace contact times
MDPI and ACS Style

Martínez-Lapuente, L.; Guadalupe, Z.; Pérez-Porras, P.; Bautista-Ortín, A.B.; Gómez-Plaza, E.; Ayestarán, B. Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification. Molecules 2021, 26, 4452. https://doi.org/10.3390/molecules26154452

AMA Style

Martínez-Lapuente L, Guadalupe Z, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E, Ayestarán B. Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification. Molecules. 2021; 26(15):4452. https://doi.org/10.3390/molecules26154452

Chicago/Turabian Style

Martínez-Lapuente, Leticia, Zenaida Guadalupe, Paula Pérez-Porras, Ana B. Bautista-Ortín, Encarna Gómez-Plaza, and Belén Ayestarán. 2021. "Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification" Molecules 26, no. 15: 4452. https://doi.org/10.3390/molecules26154452

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