2007/07/13 by Thierry Doco, Pascale Williams, Véronique Cheynier · 2 citations
Agricultural and Biological Sciences · #Fermentation and Sensory Analysis #Polysaccharides Composition and Applications #Polysaccharides and Plant Cell Walls
paper · doi:10.1021/jf071427t
openalex publication_date 2007/07/13 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/23
Various treatments, including flash release and addition of pectic enzymes, have been proposed to enhance degradation of grape berry cell walls and extraction of aroma and phenolic compounds into the wines. The effect of flash release and enzyme treatment used separately or in combination on wine polysaccharide composition was studied. The flash release process increased extraction of polysaccharides originating from grape berry cell walls, that is, polysaccharides rich in arabinose and galactose (PRAGs) and type II rhamnogalacturonan (RG-II), thus yielding enriched wines. Increasing the duration of high-temperature exposure before the flash release treatment further increased extraction of polysaccharides. However, the wine obtained by pressing immediately after flash release and fermenting in the liquid phase contained lower amounts of grape polysaccharides, indicating that their extraction required skin maceration. The use of enzymes without or with flash release modified the composition and the structure of pectic polysaccharides. In particular, it induced the loss of PRAG terminal arabinose residues.