Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines.
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.
Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: rafael.apolinar.valiente@gmail.com.
Rafael
R
Apolinar-Valiente
Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: miromero@um.es.
Inmaculada
I
Romero-Cascales
INRA, Joint Research Unit 1083, Sciences for Enology, 2 Place Pierre Viala, F-34060 Montpellier, France. Electronic address: pascale.williams@supagro.inra.fr.
Pascale
P
Williams
Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: encarnag@um.es.
Encarna
E
Gómez-Plaza
Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: jmlroca@um.es.
José María
JM
López-Roca
Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: jmros@um.es.
José María
JM
Ros-García
INRA, Joint Research Unit 1083, Sciences for Enology, 2 Place Pierre Viala, F-34060 Montpellier, France. Electronic address: thierry.doco@supagro.inra.fr.
Thierry
T
Doco
D002849:Chromatography, Gas / Q000379:methods*; D013058:Mass Spectrometry / Q000379:methods*; D009844:Oligosaccharides / Q000032:analysis*; D027843:Vitis / Q000737:chemistry; D014920:Wine / Q000032:analysis*
D009844:Oligosaccharides
Cabernet Sauvignon; Monastrell; Oligosaccharides; SEC-MALLS; Syrah; Wine