<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Díaz-Rubio, M. Elena</style></author><author><style face="normal" font="default" size="100%">Saura-Calixto, Fulgencio</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Dietary Fiber in Wine</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2006</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2006-03-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">69-72</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.2006.57.1.69</style></doi><volume><style face="normal" font="default" size="100%">57</style></volume><issue><style face="normal" font="default" size="100%">1</style></issue><abstract><style  face="normal" font="default" size="100%">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).</style></abstract></record></records></xml>