The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix

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dc.contributor.authorOsete-Alcaraz, Andreaen_ZA
dc.contributor.authorGomez-Plaza, Encarnaen_ZA
dc.contributor.authorMartinez-Perez, Pilaren_ZA
dc.contributor.authorWeiller, Florenten_ZA
dc.contributor.authorSchuckel, Juliaen_ZA
dc.contributor.authorWillats, William G. T.en_ZA
dc.contributor.authorMoore, John P.en_ZA
dc.contributor.authorRos-Garcia, Jose M.en_ZA
dc.contributor.authorBautista-Ortin, Ana B.en_ZA
dc.date.accessioned2022-07-28T14:44:13Z
dc.date.available2022-07-28T14:44:13Z
dc.date.issued2019-12-14
dc.descriptionCITATION: Osete-Alcaraz, A. et al. 2020. The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix. Food Research International, 129. doi:10.1016/j.foodres.2019.108889.en_ZA
dc.descriptionThe original publication is available at https://www.sciencedirect.com/journal/food-research-internationalen_ZA
dc.description.abstractTannins are present in grape skins and seeds from where they are transferred into the must-wine matrix during the maceration stages of winemaking. However, tannin transfer is often incomplete. This could be due, among other reasons, to tannins becoming bound to grape cell wall polysaccharides, including soluble polymers, which are released during vinification and are present in high concentrations in the must/wine. The use of cell wall deconstructing enzymes offers the possibility of reducing these interactions, releasing more tannins into the final wine. The main aim of this study was to evaluate the optimal addition (individually, in combination or sequentially) of hydrolytic enzymes that would prevent tight polysaccharide-tannin associations. The use of comprehensive microarray polymer profiling (CoMPP) methodology provided key insights into how the enzyme treatments impacted the grape cell wall matrix and tannin binding. The results demonstrated that poly-galacturonase + pectin-lyase promoted the highest release of tannins into solution.en_ZA
dc.description.urihttps://www.sciencedirect.com/science/article/pii/S0963996919307756?via%3Dihub
dc.description.versionPublishers versionen_ZA
dc.format.extent9 pages : illustrationsen_ZA
dc.identifier.citationOsete-Alcaraz, A. et al. 2020. The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix. Food Research International, 129. doi:10.1016/j.foodres.2019.108889.en_ZA
dc.identifier.issn0963-9969 (print)
dc.identifier.otherdoi:10.1016/j.foodres.2019.108889
dc.identifier.urihttp://hdl.handle.net/10019.1/125559
dc.language.isoen_ZAen_ZA
dc.publisherElsevieren_ZA
dc.rights.holderElsevieren_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectCell wall deconstructing enzymesen_ZA
dc.subjectOptimal addition of hydrolytic enzymesen_ZA
dc.subjectPolygalacturonaseen_ZA
dc.subjectCarbohydrate-active enzymesen_ZA
dc.subjectPrevention of polysaccharide-tannin associationsen_ZA
dc.titleThe impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrixen_ZA
dc.typeArticleen_ZA
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