Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC) , C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
J Agric Food Chem. 2013 Dec 18;61(50):12362-73. doi: 10.1021/jf403059p. Epub 2013 Dec 5.
The evolution in polysaccharide composition and molecular weights during sparkling wine making and aging was studied for the first time in this work. Different autochthonous grape varieties from Spain (Verdejo, Viura, Malvası́a, Albarı́n, Godello, Garnacha and Prieto Picudo) were used to elaborate sparkling wines following the champenoise method. Principal component analysis showed differentiation of wines according to polysaccharide families. This differentiation was due to the process of aging on yeast lees, but not to the variety employed. The content of mannoproteins during aging was positively correlated (r = 0.792) with total polysaccharides from grapes. After six months of aging the highest content of mannoproteins and polysaccharides rich in arabinose and galactose was obtained. Also a shift to lower molecular weights was observed. The combination of these two characteristics could imply a better foam stability and thus sensory quality of sparkling wines.
本研究首次对起泡酒酿造和陈酿过程中多糖组成和分子量的演变进行了研究。采用西班牙不同的本地葡萄品种（Verdejo、Viura、Malvası́a、Albarı́n、Godello、Garnacha 和 Prieto Picudo），采用香槟酿造法酿造起泡酒。主成分分析表明，葡萄酒根据多糖家族进行了区分。这种分化归因于在酵母沉淀物上陈酿的过程，但与所使用的品种无关。在陈酿过程中甘露糖蛋白的含量与葡萄中的总多糖呈正相关（r=0.792）。经过六个月的陈酿，获得了甘露糖蛋白和富含阿拉伯糖和半乳糖的多糖含量最高的葡萄酒。还观察到向较低分子量的转移。这两个特征的结合可能意味着起泡酒具有更好的泡沫稳定性和感官质量。
