TY - JOUR T1 - Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines JF - American Journal of Enology and Viticulture JO - Am. J. Enol. Vitic. DO - 10.5344/ajev.2014.14114 SP - ajev.2014.14114 AU - Mariona Gil AU - Manuel Quirós AU - Francesca Fort AU - Pilar Morales AU - Ramón Gonzalez AU - Joan-Miquel Canals AU - Fernando Zamora Y1 - 2015/01/30 UR - http://www.ajevonline.org/content/early/2015/01/28/ajev.2014.14114.abstract N2 - Cabernet Sauvignon grapes were harvested at three different levels of maturity (around three, five and seven weeks after veraison) and used for micro-scale vinifications. For each maturity level, four different maceration lengths (one, two, three and four weeks of maceration) were applied in triplicate, in order to assess the influence of both maceration length and grape maturity on the composition of wine polysaccharides. The total concentration of wine polysaccharides was estimated by HRSEC-RID, and the polysaccharides then underwent acidic hydrolysis. The neutral monosaccharides released were analyzed by ion exclusion chromatography using a HPLC-RID chromatographic system. The total concentration of wine polysaccharides increases with maceration length and with grape maturity level. Both yeast polysaccharides (mannoproteins, MP) and some grape polysaccharides (polysaccharides rich in arabinose and galactose, PRAGs) increase with maceration length. However, grape maturity level affects PRAGs and MPs differently: while PRAGs increase with the grape’s maturity level, the opposite appears to be true of yeast polysaccharides. ER -