Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain.
Food Chem. 2015 Nov 15;187:89-97. doi: 10.1016/j.foodchem.2015.04.042. Epub 2015 Apr 21.
Different winemaking practices are aimed at increasing cell wall degradation to facilitate extraction of valuables molecules into the wine. However, little attention has been paid to the composition of marcs from different cultivars according to the influence of the winemaking procedures. We provide information on skin cell walls from Cabernet Sauvignon, Syrah and Monastrell grapes and examine how different winemaking practices (addition of enzymatic preparation and β-galactosidase separately and dry ice addition) may affect the composition of marc skin cell wall material (CWM). The efficiency of CWM isolation from the grape skin and also its composition is influenced by the cultivar. A similar cultivar influence has been detected on CWM from the marc, being the differences also due to the enological technique. Our results help to increase our knowledge on the degradation of cell walls during vinification, while providing a valuable guideline to upgrade the value of these by-products.
不同的酿酒工艺旨在增加细胞壁的降解，以促进有价值的分子提取到葡萄酒中。然而，根据酿酒工艺的影响，人们对不同品种的酒渣的组成关注甚少。我们提供了赤霞珠、西拉和莫纳斯特雷尔葡萄的果皮细胞壁信息，并研究了不同的酿酒工艺（分别添加酶制剂和β-半乳糖苷酶以及干冰添加）如何影响果皮细胞壁物质（CWM）的组成。从葡萄皮中分离 CWM 的效率及其组成受到品种的影响。在酒渣的 CWM 中也检测到类似的品种影响，这也是由于酿造技术的原因。我们的研究结果有助于提高我们对酿造过程中细胞壁降解的认识，同时为提高这些副产品的价值提供了有价值的指导。
