| Literature DB >> 25722170 |
Rafael Apolinar-Valiente1, Inmaculada Romero-Cascales2, Pascale Williams3, Encarna Gómez-Plaza4, José María López-Roca5, José María Ros-García6, Thierry Doco7.
Abstract
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.Entities:
Keywords: Cabernet Sauvignon; Monastrell; Oligosaccharides; SEC-MALLS; Syrah; Wine
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Year: 2015 PMID： 25722170 DOI： 10.1016/j.foodchem.2015.01.139
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514