The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques

• Published in: Food Chemistry: X 2024-06, Vol.22, p.101283-101283, Article 101283
• Main Authors: Zhai, Hongyue, Ling, Mengqi, Li, Siyu, Chen, Bainian, Zhao, Xu, Tong, Wenzhe, Cheng, Chifang, Li, Jin, Shi, Ying, Duan, Changqing, Lan, Yibin
• Format: Article
• Language: English
• Subjects: Enzyme preparation; Mannoproteins; Monosaccharides; Terroir; Wine polysaccharides
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101283

•The skin polysaccharide content was higher in the native grape species in China.•The polysaccharide content difference among V. vinifera wines was little.•The terroir influenced on wine polysaccharide content but not fully significant.•Techniques have more influence on the wine polysaccharide profile than the grapes.•Wine flavor compounds could be modulated by the wine polysaccharide profile. In this work, the polysaccharide profile of different grapes and red wines in China was studied and the influences of two common winemaking techniques on the components of wine were analyzed. The soluble polysaccharide content in the skins of native grape species in China (non-Vitis vinifera grapes) was significantly higher than that of Vitis vinifera species, while the terroir effect on V. vinifera varieties was limited. The combination of the enzyme preparation and the addition of mannoproteins (MPs) at the beginning of alcoholic fermentation (MP1 + E) could increase the contents of MPs and acid polysaccharides (APS) compared to the control wines. Meanwhile, better color characteristics and higher level of anthocyanin derivatives were observed. However, MP1 + E treatment reduced the content of polysaccharides rich in arabinose and galactose (PRAGs) due to enzymatic hydrolysis. The study will provide useful information for winemakers to regulate the wine polysaccharide profile.