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Am. J. Enol. Vitic. 41:1:29-36 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
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Isolation, Purification, and Characterization of an Arabinogalactan from a Red Wine

J.-M. Brillouet 1, C. Bosso 2, and M. Moutounet 1

1 Institut National de la Recherche Agronomique, Institut des Produits de la Vigne, Laboratoire des Polymères et des Techniques Physico-Chimiques, 2 Place Viala, F-34060 Montpellier, France)
2 Centre National de la Recherche Scientifique, Centre de Recherches sur les Macromolécules Végétales, B.P. 68, F-38402 Saint Martin d'Hères, France.

A polysaccharide originating from grape was purified from a young red wine by affinity, gel permeation, and ion exchange chromatography. Methylation structural analysis and enzymatic degradation by an agr-L-arabinofuranosidase showed that this polysaccharide is an arabino-3,6-galactan built of (1 rarr 3)-galactan inner chains carrying (1 rarr 6)-galactan chains heavily substituted at positions 3 and 4 by single terminal agr-L-arabinofuranose residues. This wine arabinogalactan has a low viscosity and a weight-average molecular weight (MW) of 178000.

Key words: red wine, polysaccharides, arabinogalactan, enzymatic hydrolysis, filtration

Submitted on April 21, 1989






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Copyright © 1990 by the American Society for Enology and Viticulture.