Effect of soluble polysaccharide addition against oxidation of rosé wines

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science Pub Date : 2025-01-01 DOI:10.1016/j.crfs.2025.101009

Puerta-García Iván , Dueñas Montserrat , García-Estévez Ignacio , Salas Erika , M. Teresa Escribano-Bailón

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Abstract

Rosé wines, due to lower phenolic compounds and antioxidant content, are especially vulnerable to oxidation. Moreover, the valorization of winemaking byproducts is gaining interest, as it has the potential to reduce the environmental impact of wine production. For these reasons, the aim of this study was to investigate the effect of the addition of soluble polysaccharides, obtained from white grape pomace, on the phenolic oxidation of Syrah rosé wines. The soluble polysaccharides were extracted, characterized and added to the wines, which were periodically saturated with oxygen. The evolution of the phenolic composition and color parameters (CIELAB) was monitored by means of HPLC-DAD-MS and UV–vis spectrophotometry, respectively. The polysaccharide extract was mainly formed by homogalacturonans, type-II rhamnogalacturonans and polysaccharides rich in arabinose and galactose. The addition of this soluble extract seemed to promote the formation of acetaldehyde-mediated derived pigments in rosé wines, with an increase in color intensity and sulfite bleaching resistance. During oxygenation, a protective trend against the degradation of flavanols and phenolic acids was also observed in the polysaccharide-added rosé wines, which exhibited, at the end of this study, concentrations of these compounds that were 43.7 % and 11.5 % higher, respectively, than those in control samples. Therefore, these results suggest a protection of wine polyphenols, which reveals the potential use of these waste-derived extracts as a new oenological adjuvant for enhancing the phenolic and color stability of rosé wines.

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可溶性多糖对红葡萄酒氧化的影响

红葡萄酒由于酚类化合物和抗氧化剂含量较低，特别容易被氧化。此外，葡萄酒生产副产品的价值增值正在引起人们的兴趣，因为它有可能减少葡萄酒生产对环境的影响。基于这些原因，本研究的目的是研究添加从白葡萄渣中获得的可溶性多糖对西拉红葡萄葡萄酒酚氧化的影响。可溶性多糖被提取、表征并加入到葡萄酒中，并定期用氧气饱和。采用HPLC-DAD-MS和UV-vis分光光度法分别监测酚类成分和颜色参数（CIELAB）的变化。多糖提取物主要由高半乳糖醛酸、ii型鼠李糖半乳糖醛酸和富含阿拉伯糖和半乳糖的多糖组成。这种可溶性提取物的加入似乎促进了红葡萄酒中乙醛介导的衍生色素的形成，增加了颜色强度和抗亚硫酸盐漂白。在氧化过程中，在添加了多糖的红葡萄葡萄酒中也观察到对黄烷醇和酚酸降解的保护趋势，在本研究结束时，这些化合物的浓度分别比对照样品高43.7%和11.5%。因此，这些结果表明葡萄酒多酚具有保护作用，这揭示了这些废物提取液作为一种新的酿酒佐剂的潜力，可以提高玫瑰红葡萄酒的酚类和颜色稳定性。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.