Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, 26007 Logroño, La Rioja, Spain.
Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra. Burgos Km 119, 47071 Valladolid, Spain.
Food Res Int. 2022 Jul;157:111480. doi: 10.1016/j.foodres.2022.111480. Epub 2022 Jun 7.
One of the most important challenges of the oenological industry is the recovery and valorization of valuable compounds from grapes and grape by-products. Recent studies have focused on the obtention of phenolic compounds, but little attention has been paid to the extraction of grape polysaccharides, which could have a great potential as oenological products but also for their benefits to human health. This study aimed to recover polysaccharides from different grape and winemaking products and provide information about its composition. The results obtained with the white pomace and white lees revealed its potential to be exploited to obtain extracts rich in polysaccharides. White pomace revealed as a good source to obtain polysaccharides rich in arabinose and galactose (PRAG) and glucosyl polysaccharides. White lees showed a potential to be used to recover mannoproteins and glucans. Both extracts showed high polysaccharide purity (55.5% and 51.9%, respectively). Extracts rich in rhamnogalacturonan type II (RG-II) were obtained from a red wine (89.7% polysaccharide purity) and from the wash water used by the distillery after draining the distilled wine pomace (40.6% polysaccharide purity). Our results open new lines to obtain extracts with different polysaccharide composition, non-available in the market. Future studies are needed to evaluate their potential as stabilizing or finning agents and possible alternative solutions to traditional animal-origin protein fining agents.
葡萄酒行业面临的一个重要挑战是从葡萄和葡萄副产品中回收和增值有价值的化合物。最近的研究集中在酚类化合物的提取上，但对葡萄多糖的提取关注较少，而葡萄多糖作为葡萄酒产品具有很大的潜力，对人类健康也有好处。本研究旨在从不同的葡萄和酿酒产品中回收多糖，并提供其组成信息。从白葡萄渣和白葡萄酒酵母中获得的结果表明，它们具有很大的开发潜力，可以提取富含多糖的提取物。白葡萄渣是一种很好的来源，可以提取富含阿拉伯糖和半乳糖（PRAG）和葡聚糖的多糖。白葡萄酒酵母具有回收甘露聚糖和葡聚糖的潜力。这两种提取物的多糖纯度都很高（分别为 55.5%和 51.9%）。从红葡萄酒（多糖纯度 89.7%）和蒸馏后排出的蒸馏酒渣洗水（多糖纯度 40.6%）中提取到富含鼠李半乳糖醛酸聚糖 II（RG-II）的提取物。我们的研究结果为获得具有不同多糖组成的提取物开辟了新的途径，这些提取物在市场上无法获得。未来的研究需要评估它们作为稳定或澄清剂的潜在用途，以及作为传统动物源蛋白澄清剂的替代方案。
