RT Journal Article
SR Electronic
T1 Dietary Fiber in Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 69
OP 72
DO 10.5344/ajev.2006.57.1.69
VO 57
IS 1
A1 Díaz-Rubio, M. Elena
A1 Saura-Calixto, Fulgencio
YR 2006
UL http://www.ajevonline.org/content/57/1/69.abstract
AB 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).