RT Journal Article SR Electronic 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. FD American Society for Enology and Viticulture SP 393 OP 397 DO 10.5344/ajev.2014.14114 VO 66 IS 3 A1 Mariona Gil A1 Manuel Quirós A1 Francesca Fort A1 Pilar Morales A1 Ramón Gonzalez A1 Joan-Miquel Canals A1 Fernando Zamora YR 2015 UL http://www.ajevonline.org/content/66/3/393.abstract AB Cabernet Sauvignon grapes were harvested at three different degrees of maturity (~three, five, and seven weeks postveraison) and used for micro-scale vinifications. For each maturity, four different maceration lengths (one, two, three, and four weeks) were applied in triplicate 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 high resolution size exclusion chromatography-refraction index detection and the polysaccharides then underwent acidic hydrolysis. The neutral monosaccharides released were analyzed by ion exclusion chromatography using an HPLC-RID chromatographic system. The total concentration of wine polysaccharides increases with maceration length and with grape maturity. Both yeast polysaccharides (mannoproteins, MP) and some grape polysaccharides (polysaccharides rich in arabinose and galactose, PRAGs) increase with maceration length. However, grape maturity affects PRAGs and MPs differently: while PRAGs increase with the grape’s maturity, the opposite appears to be true of yeast polysaccharides.