Samples of white (W) and rosé (R) sparkling wines for analyses were taken from the base wines (T0) , and then after 3 months (T3), 6 months (T6) and 9 months (T9) of aging on yeast lees. Amino acids and biogenic amines were determined by HPLC(c). Polysaccharide and oligosaccharide fractions were isolated according to the method described(d). Polysaccharide composition was estimated from the concentration of individual glycosyl residues determined by GC–MS(e). Oligosaccharide fraction was determined by GC(f). Molar-mass distributions and distribution analysis were determined at by coupling size exclusion chromatography with a multi-angle light scattering device (MALLS)(g).
L. Martínez-Lapuente*
1, R. Apolinar-Valiente
2, Z. Guadalupe
1, B. Ayestarán
1, S. Pérez-Magariño
3, P. Williams
2, T. Doco
2.
1
Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), 26080 Logroño, Spain.
2
INRA, Joint Research Unit 1083 Sciences for Enology, F-34060 Montpellier, France.
3
Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, 47071 Valladolid, Spain
E-mail*: leticia.martinez@unirioja.com
Sparkling wines elaborated following the traditional method undergo a second fermentation of base wines in closed bottles, followed by aging with lees for at least 9 months. During sparkling wine aging amino acids, peptides, polysaccharides and oligosaccharides can be released due to yeast autolysis. These compounds cause changes in wine composition, affecting the quality of sparkling wines. The grape variety is one of the most important variables that modify the composition of base and sparkling wines, both in carbohydrate profile
(a)and in amino acid composition
(b).
The objective of this study was to evaluate the changes of amino acids, polysaccharides and oligosaccharides during the aging of white and rosé sparkling wines. To achieve this Verdejo and Tempranillo grape varieties were used to elaborate monovarietal sparkling wines.
Amino acids, polysaccharides and
oligosaccharides changes during the aging of white and rosé sparkling wines
• Behaviour pattern among glucan and mannose containing polysaccharides and oligosaccharides and nitrogen compounds was not the same during the aging of sparkling wines.
• The complex carbohydrate and nitrogen composition of the final Verdejo and Tempranillo sparkling wines indicated that both wines were suitable for sparkling wine production.
Amino acid (Table 1) and biogenic amine (Table 2) composition (mg/L) of sparkling wines. Different green or red tonalities are used to compare significantly the same wine in each parameter and different aging times by one-way ANOVA. Yellow or black fonts are used to compare significantly the different wines in each parameter and each aging time by two-sample t test.
aBelow the quantification limit of the analytical method employed (<0.08 mg/L). Each value represents the mean value of three samples.
Figure 1. Percentage of polysaccharide families from sparkling wines: mannoproteins (MP), glucans (GL), polysaccharides rich in arabinose and galactose (PRAG), and rhamnogalacturonan type II (RG-II). Each value represents the mean value of three samples.
Figure 2. Glycosyl composition (mg/L) of oligosaccharides from sparkling wines. Each bar represents the mean value of three samples.
Figure 3. SEC-MALLS chromatograms and weight-average molar mass distributions (A) of the polysaccharide fraction in white (in green) and rosé (in red line) sparkling wines (Molar weight distribution: g/mol, thick line; Refractive Index: relative scale, dashed line) and distribution analysis (B) determined by Light Scattering (dn/dc = 0.145 mL/g) of polysaccharides fractions isolated from sparkling
wines. T0 T3
T6 T9
Time
(min) Time
(min)
Time
(min) Time
(min)
Relative scale Relative scale
Relative scale Relative scale
Molar mass (g/mol)Molar mass (g/mol) Molar mass (g/mol)Molar mass (g/mol)
