title: Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain.
abstract: The release of oligosaccharides during winemaking depends on the grape skin cell wall degradation, which can be facilitated by the use of enzymes. Oligosaccharide quantities and composition in wine could be influenced by the "terroir" effect. Monastrell wine was elaborated from grapes from four different "terroirs" (Cañada Judío, Albatana, Chaparral-Bullas and Montealegre). Monastrell wines were also treated with β-galactosidase enzyme addition and commercial enzyme addition. The results showed significant differences in the Monastrell wine oligosaccharide fractions, according to the geographical origin of grapes. A higher quantity of oligosaccharides was found for three out of four terroirs studied when commercial enzymes were added. The use of commercial enzyme modified the Arabinose/Galactose and the Rhamnose/Galacturonic acid ratios in Cañada Judío and Albatana terroirs wines, and it modified the (Arabinose+Galactose)/Rhamnose ratio in Cañada Judío, Albatana and Chaparral-Bullas terroirs wines. Therefore, the "terroir" impacts the effect of commercial enzyme treatment on wine oligosaccharide composition.
authors.affiliation: Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: tokay04@hotmail.com.
authors.forename: Rafael
authors.initials: R
authors.lastname: Apolinar-Valiente
authors.affiliation: INRA, Joint Research Unit 1083 Sciences for Enology, 2 Place Viala, 24 F-34060 Montpellier, France. Electronic address: williams@supagro.inra.fr.
authors.forename: Pascale
authors.initials: P
authors.lastname: Williams
authors.affiliation: INRA, Joint Research Unit 1083 Sciences for Enology, 2 Place Viala, 24 F-34060 Montpellier, France. Electronic address: gerard.mazerolles@supagro.inra.fr.
authors.forename: Gérard
authors.initials: G
authors.lastname: Mazerolles
authors.affiliation: Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: miromero@um.es.
authors.forename: Inmaculada
authors.initials: I
authors.lastname: Romero-Cascales
authors.affiliation: Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: encarnag@um.es.
authors.forename: Encarna
authors.initials: E
authors.lastname: Gómez-Plaza
authors.affiliation: Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: jmlroca@um.es.
authors.forename: José María
authors.initials: JM
authors.lastname: López-Roca
authors.affiliation: Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: jmros@um.es.
authors.forename: José María
authors.initials: JM
authors.lastname: Ros-García
authors.affiliation: INRA, Joint Research Unit 1083 Sciences for Enology, 2 Place Viala, 24 F-34060 Montpellier, France. Electronic address: thierry.doco@supagro.inra.fr.
authors.forename: Thierry
authors.initials: T
authors.lastname: Doco
mesh_terms: D005638:Fruit / Q000737:chemistry*; D009844:Oligosaccharides / Q000737:chemistry*; D013030:Spain; D027843:Vitis; D014920:Wine / Q000032:analysis*; D001616:beta-Galactosidase
chemical_list: D009844:Oligosaccharides; D001616:beta-Galactosidase
keywords: Monastrell; Oligosaccharides; Pectic enzymes; Terroir; Wine