Abstract
The aim of this study was to establish the relationship between wine polysaccharides of different molecular mass (Mr) and foaming. Three wine polysaccharides (Mr of 62,000 to 48,000 13,000 to 11,000, and 3,000 to 2,000) seem to be active agents on foamability, and the Mr 3,000 to 2,000 polysaccharide also correlated with foam stability. An increase in polysaccharide content was recorded when the wines in the tanks were in contact with residual yeast. However, during the winemaking process, the polysaccharide content tended to decrease, in particular following stabilization and filtration.
Acknowledgments: The authors are grateful to Segura Viudas SA, Castellblanch SA, Freixenet SA win-eries, the Scientific-Technical Services of the University of Barcelona for their collaboration and to M. Gallart and M. Pérez for analytical determinations. This study was also made possible by financial assistance from the Comisión Interministerial de Ciencia y Tecnología (CICYT) through project ALI97-0396-CO2-01 (Spain), from Fundación Antonio y Vicente Mestres-Jané, and from the Centre de Referència en Tecnologia dels Aliments (CeRTA) (Generalitat de Catalunya), which supported M. López-Barajas.
- Copyright 2001 by the American Society for Enology and Viticulture
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