Iván Puerta-García, Montserrat Dueñas, Ignacio García-Estévez, Erika Salas, Escribano-Bailón M Teresa
Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007, Salamanca, Spain.
Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, CP. 31125, Mexico.
Curr Res Food Sci. 2025 Feb 24;10:101009. doi: 10.1016/j.crfs.2025.101009. eCollection 2025.
Rosé wines, due to lower phenolic compounds and antioxidant content, are especially vulnerable to oxidation. Moreover, the valorization of winemaking byproducts is gaining interest, as it has the potential to reduce the environmental impact of wine production. For these reasons, the aim of this study was to investigate the effect of the addition of soluble polysaccharides, obtained from white grape pomace, on the phenolic oxidation of Syrah rosé wines. The soluble polysaccharides were extracted, characterized and added to the wines, which were periodically saturated with oxygen. The evolution of the phenolic composition and color parameters (CIELAB) was monitored by means of HPLC-DAD-MS and UV-vis spectrophotometry, respectively. The polysaccharide extract was mainly formed by homogalacturonans, type-II rhamnogalacturonans and polysaccharides rich in arabinose and galactose. The addition of this soluble extract seemed to promote the formation of acetaldehyde-mediated derived pigments in rosé wines, with an increase in color intensity and sulfite bleaching resistance. During oxygenation, a protective trend against the degradation of flavanols and phenolic acids was also observed in the polysaccharide-added rosé wines, which exhibited, at the end of this study, concentrations of these compounds that were 43.7 % and 11.5 % higher, respectively, than those in control samples. Therefore, these results suggest a protection of wine polyphenols, which reveals the potential use of these waste-derived extracts as a new oenological adjuvant for enhancing the phenolic and color stability of rosé wines.
由于酚类化合物和抗氧化剂含量较低，桃红葡萄酒特别容易氧化。此外，酿酒副产品的价值提升正受到关注，因为它有可能减少葡萄酒生产对环境的影响。出于这些原因，本研究的目的是调查添加从白葡萄皮渣中获得的可溶性多糖对西拉桃红葡萄酒酚类氧化的影响。提取并表征了可溶性多糖，然后将其添加到定期用氧气饱和的葡萄酒中。分别通过HPLC-DAD-MS和紫外可见分光光度法监测酚类成分和颜色参数（CIELAB）的变化。多糖提取物主要由同型半乳糖醛酸聚糖、II型鼠李半乳糖醛酸聚糖以及富含阿拉伯糖和半乳糖的多糖组成。添加这种可溶性提取物似乎促进了桃红葡萄酒中乙醛介导的衍生色素的形成，同时颜色强度增加且抗亚硫酸盐漂白能力增强。在氧化过程中，添加多糖的桃红葡萄酒中还观察到对黄烷醇和酚酸降解的保护趋势，在本研究结束时，这些化合物的浓度分别比对照样品高43.7%和11.5%。因此，这些结果表明对葡萄酒多酚有保护作用，这揭示了这些源自废料的提取物作为一种新型酿酒助剂用于提高桃红葡萄酒酚类和颜色稳定性的潜在用途。
