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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Apolinar-Valiente R,Romero-Cascales I,Williams P,Gómez-Plaza E,López-Roca JM,Ros-García JM,Doco Tdoi
10.1016/j.foodchem.2015.01.139subject
Has Abstractpub_date
2015-07-15 00:00:00pages
311-7eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00164-8journal_volume
179pub_type
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