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Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

Martínez‐Lapuente, Leticia, Apolinar‐Valiente, Rafael, Guadalupe, Zenaida, Ayestarán, Belén, Pérez‐Magariño, Silvia, Williams, Pascale, Doco, Thierry
Journal of the science of food and agriculture 2018 v.98 no.1 pp. 291-303
amino acids, autolysis, biogenic amines, cultivars, glucose, grapes, heirloom varieties, lees, manufacturing, oligosaccharides, polysaccharides, sensory properties, sparkling wines, winemaking, yeasts
BACKGROUND: Verdejo and Tempranillo are traditional varieties for producing still wines; however, they could provide an alternative for the manufacturing of sparkling wines. Sparkling wines were elaborated by the traditional method, followed by ageing on lees for 9 months. A study on the changes that take place in polysaccharides, oligosaccharides and nitrogenous compounds during the ageing on lees of Tempranillo and Verdejo sparkling wines has been undertaken. RESULTS: Mannoproteins and the glucose residue of oligosaccharides were the major carbohydrates detected in all vinification stages. Yeast polysaccharides and glucan‐like structures of the oligosaccharides increased after 3 months of ageing. The evolution of yeast polysaccharides and the composition of PRAG‐like structure were different among grape varieties. A decrease in amino acids and biogenic amines was observed during the ageing. The contents of polysaccharides, oligosaccharides and nitrogenous compound were significantly higher in Tempranillo than in Verdejo sparkling wines at the end of the ageing period. CONCLUSION: Polysaccharides and oligosaccharides from yeast were more significant autolysis markers of sparkling wines than the nitrogenous compounds. Our data suggest a potential cultivar effect on the evolution of yeast polysaccharides and on the composition of PRAG, which may influence the physico‐chemical and sensory properties of sparkling wines. © 2017 Society of Chemical Industry