Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7597623 | Food Chemistry | 2014 | 9 Pages |
Abstract
The results showed significant differences in the Monastrell wine oligosaccharide fractions, according to the geographical origin of grapes. A higher quantity of oligosaccharides was found for three out of four terroirs studied when commercial enzymes were added. The use of commercial enzyme modified the Arabinose/Galactose and the Rhamnose/Galacturonic acid ratios in Cañada JudÃo and Albatana terroirs wines, and it modified the (Arabinose + Galactose)/Rhamnose ratio in Cañada JudÃo, Albatana and Chaparral-Bullas terroirs wines. Therefore, the “terroir” impacts the effect of commercial enzyme treatment on wine oligosaccharide composition.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rafael Apolinar-Valiente, Pascale Williams, Gérard Mazerolles, Inmaculada Romero-Cascales, Encarna Gómez-Plaza, José MarÃa López-Roca, José MarÃa Ros-GarcÃa, Thierry Doco,