title: Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines.
abstract: This paper studied how grape maturity affected complex carbohydrate composition during red sparkling wine making and wine aging. Grape ripening stage (premature and mature grapes) showed a significant impact on the content, composition, and evolution of polysaccharides and oligosaccharides of sparkling wines. Polysaccharides rich in arabinose and galactose, mannoproteins, rhamnogalacturonans II, and oligosaccharides in base wines increased with maturity. For both maturity stages, polysaccharides rich in arabinose and galactose, and the glucuronic acid glycosyl residue of the oligosaccharides were the major carbohydrates detected in all vinification stages. The total glycosyl content of oligosaccharides decreased during the whole period of aging on yeast lees. The reduction of polysaccharides rich in arabinose and galactose and rhamnogalacturonans type II during the aging was more pronounced in mature samples. To our knowledge, this is the first report of the polysaccharide and oligosaccharide composition of red sparkling wines.
authors.affiliation: Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC) , Finca La Grajera, Ctra. De Burgos Km. 6, 26080 Logroño, Spain.
authors.forename: Leticia
authors.initials: L
authors.lastname: Martínez-Lapuente
authors.affiliation: INRA, Joint Research Unit 1083, Sciences for Enology, 2 Place Pierre Viala, F-34060 Montpellier, France.
authors.forename: Rafael
authors.initials: R
authors.lastname: Apolinar-Valiente
authors.affiliation: Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC) , Finca La Grajera, Ctra. De Burgos Km. 6, 26080 Logroño, Spain.
authors.forename: Zenaida
authors.initials: Z
authors.lastname: Guadalupe
authors.affiliation: Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC) , Finca La Grajera, Ctra. De Burgos Km. 6, 26080 Logroño, Spain.
authors.forename: Belén
authors.initials: B
authors.lastname: Ayestarán
authors.affiliation: Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.
authors.forename: Silvia
authors.initials: S
authors.lastname: Pérez-Magariño
authors.affiliation: INRA, Joint Research Unit 1083, Sciences for Enology, 2 Place Pierre Viala, F-34060 Montpellier, France.
authors.forename: Pascale
authors.initials: P
authors.lastname: Williams
authors.affiliation: INRA, Joint Research Unit 1083, Sciences for Enology, 2 Place Pierre Viala, F-34060 Montpellier, France.
authors.forename: Thierry
authors.initials: T
authors.lastname: Doco
mesh_terms: D002241:Carbohydrates / Q000737:chemistry*; D005285:Fermentation; D005638:Fruit / Q000737:chemistry / Q000254:growth & development* / Q000382:microbiology; D027843:Vitis / Q000737:chemistry* / Q000254:growth & development / Q000382:microbiology; D014920:Wine / Q000032:analysis*; D015003:Yeasts / Q000378:metabolism
chemical_list: D002241:Carbohydrates
keywords: PRAG; RG-II; aging on lees; grape maturity; mannoproteins; oligosaccharides; polysaccharides; sparkling wine