Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel ageing

A Sensitive LC-MS Method for Anthocyanins and Comparison of Byproducts and Equivalent Wine Content

“…Nowadays, the separation technique which is commonly applied is liquid chromatography using mainly C18 reversed-phase columns. This technique combined with UV-Vis (PDA (Photodiode array)) and/or mass spectrometry detectors has been used for the determination of anthocyanin content in various matrices [12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27][28].…”

“…Two papers that study the effect of the presence of lees on the phenolic compounds of wine and apply the HPLC-UV-Vis technique are those published by Fernandez et al [12] and by Mazauric and Salmon [13]. The same technique was also used in other studies [14][15][16] for the determination of anthocyanins in wines, grape extracts, and red and black currant extracts.…”

Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines

“…Major wine polysaccharides include mannoproteins (MPs) originating from yeasts, and arabinogalactanproteins (AGPs), arabinans and rhamnogalacturonans (RG-I and RG-II) coming from cell walls of grape berries. They play an important role in the colloidal stability of wines through their ability to interact and aggregate with tannins, and have a positive effect on the organoleptic quality modifying gustatory structure, fullness and body, and softening tannin astringency of wines (Fernández, Martínez, Hernández, Guadalupe, & Ayestarán, 2011;Terrier, Poncet-Legrand, & Cheynier, 2009).…”

Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)

“…Taking into account the growing tendency in the use of these commercial products, different studies have focused on the evaluation of methodologies to increase the content of mannoproteins into the wines. The effect of the addition of mannoprotein overexpressing yeast strains during the alcoholic fermentation of still wines was analyzed by Guadalupe et al ( , 2010; thermosensitive autolytic mutants of S. cerevisiae made to increase the release of polysaccharides have been employed during the alcoholic fermentation (Giovani and Rosi 2007) and the secondary fermentation of sparkling wine production (González et al 2003;Nuñez et al 2005); and different technological approaches have been applied to accelerate the autolytic process during wine aging on lees (Doco et al 2003a;Nuñez et al 2005;Pati et al 2010;Fernández et al 2011). …”

“…6) glycosidic bonds, the β-1,3 glucans being the most abundant. These compounds, with a molecular weight ranging from 25 to 270 kDa (Klis et al 2006), are only major polysaccharides in sparkling wines (Martínez-Lapuente et al 2013) and wines aged on lees (Fernández et al 2011). …”