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Article

The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines

Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain
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Biomolecules 2020, 10(1), 36; https://doi.org/10.3390/biom10010036
Received: 23 November 2019 / Revised: 21 December 2019 / Accepted: 23 December 2019 / Published: 25 December 2019
(This article belongs to the Special Issue Biochemistry of Wine and Beer)
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. View Full-Text
Keywords: proanthocyanidins; tannins; pectin; mannan; cell walls; polysaccharides; wines; color proanthocyanidins; tannins; pectin; mannan; cell walls; polysaccharides; wines; color
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MDPI and ACS Style

Osete-Alcaraz, A.; Bautista-Ortín, A.B.; Gómez-Plaza, E. The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines. Biomolecules 2020, 10, 36. https://doi.org/10.3390/biom10010036

AMA Style

Osete-Alcaraz A, Bautista-Ortín AB, Gómez-Plaza E. The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines. Biomolecules. 2020; 10(1):36. https://doi.org/10.3390/biom10010036

Chicago/Turabian Style

Osete-Alcaraz, Andrea; Bautista-Ortín, Ana B.; Gómez-Plaza, Encarna. 2020. "The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines" Biomolecules 10, no. 1: 36. https://doi.org/10.3390/biom10010036

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