AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 57:1:69-72 (2006)
Copyright © 2006 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via ISI Web of Science (4)
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Díaz-Rubio, M. E.
Right arrow Articles by Saura-Calixto, F.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Díaz-Rubio, M. E.
Right arrow Articles by Saura-Calixto, F.
Agricola
Right arrow Articles by Díaz-Rubio, M. E.
Right arrow Articles by Saura-Calixto, F.

Dietary Fiber in Wine

M. Elena Díaz-Rubio1 and Fulgencio Saura-Calixto1,*

1 Department of Metabolism and Nutrition, Instituto del Frío, Consejo Superior de Investigaciones Científicas (CSIC), C/ José Antonio Novais, 10 Ciudad Universitaria, 28040 Madrid, Spain.

* Corresponding author [email: fsaura{at}if.csic.es]

Indigestible polysaccharides are major constituents of dietary fiber. Polysaccharides in wine are usually studied in relation to sensory properties but a nutritional approach is also appropriate for this wine fraction. Grape pomace is rich in dietary fiber, and a significant amount of this fiber may pass into wine during the winemaking process; however, food composition tables report zero dietary fiber content for wines. The objective of this work was to ascertain whether dietary fiber is a common constituent of wine. Soluble dietary fiber was determined in several red and white wines from different Spanish regions by using a newly developed four-step analytical method: concentration of wine, enzymatic treatment, dialysis, and dietary fiber determination. Significant amounts of soluble dietary fiber were found in wine; dietary fiber content was higher in red wine (0.94 to 1.37 g/L) than in white wine (0.19 to 0.39 g/L).

Key words: wine, dietary fiber, polysaccharides






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2006 by the American Society for Enology and Viticulture.