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

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix. / Osete-Alcaraz, Andrea; Gómez-Plaza, Encarna; Martínez-Pérez, Pilar; Weiller, Florent; Schückel, Julia; Willats, William G.T.; Moore, John P.; Ros-García, José M.; Bautista-Ortín, Ana B.

In: Food Research International, Vol. 129, 108889, 03.2020, p. 1-9.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Osete-Alcaraz, A, Gómez-Plaza, E, Martínez-Pérez, P, Weiller, F, Schückel, J, Willats, WGT, Moore, JP, Ros-García, JM & Bautista-Ortín, AB 2020, 'The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix', Food Research International, vol. 129, 108889, pp. 1-9. https://doi.org/10.1016/j.foodres.2019.108889

APA

Osete-Alcaraz, A., Gómez-Plaza, E., Martínez-Pérez, P., Weiller, F., Schückel, J., Willats, W. G. T., Moore, J. P., Ros-García, J. M., & Bautista-Ortín, A. B. (2020). The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix. Food Research International, 129, 1-9. [108889]. https://doi.org/10.1016/j.foodres.2019.108889

Vancouver

Osete-Alcaraz A, Gómez-Plaza E, Martínez-Pérez P, Weiller F, Schückel J, Willats WGT et al. The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix. Food Research International. 2020 Mar;129:1-9. 108889. https://doi.org/10.1016/j.foodres.2019.108889

Author

Osete-Alcaraz, Andrea ; Gómez-Plaza, Encarna ; Martínez-Pérez, Pilar ; Weiller, Florent ; Schückel, Julia ; Willats, William G.T. ; Moore, John P. ; Ros-García, José M. ; Bautista-Ortín, Ana B. / The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix. In: Food Research International. 2020 ; Vol. 129. pp. 1-9.

Bibtex

@article{96a77c10e7134243b62ceff7ac1388a2,
title = "The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix",
abstract = "Tannins 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 polygalacturonase + pectin-lyase promoted the highest release of tannins into solution.",
keywords = "Cell wall, Cellulase, Pectin lyase, Polygalacturonase, Polysaccharides, Tannins, Wine",
author = "Andrea Osete-Alcaraz and Encarna G{\'o}mez-Plaza and Pilar Mart{\'i}nez-P{\'e}rez and Florent Weiller and Julia Sch{\"u}ckel and Willats, {William G.T.} and Moore, {John P.} and Ros-Garc{\'i}a, {Jos{\'e} M.} and Bautista-Ort{\'i}n, {Ana B.}",
year = "2020",
month = mar,
doi = "10.1016/j.foodres.2019.108889",
language = "English",
volume = "129",
pages = "1--9",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix

AU - Osete-Alcaraz, Andrea

AU - Gómez-Plaza, Encarna

AU - Martínez-Pérez, Pilar

AU - Weiller, Florent

AU - Schückel, Julia

AU - Willats, William G.T.

AU - Moore, John P.

AU - Ros-García, José M.

AU - Bautista-Ortín, Ana B.

PY - 2020/3

Y1 - 2020/3

N2 - Tannins 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 polygalacturonase + pectin-lyase promoted the highest release of tannins into solution.

AB - Tannins 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 polygalacturonase + pectin-lyase promoted the highest release of tannins into solution.

KW - Cell wall

KW - Cellulase

KW - Pectin lyase

KW - Polygalacturonase

KW - Polysaccharides

KW - Tannins

KW - Wine

U2 - 10.1016/j.foodres.2019.108889

DO - 10.1016/j.foodres.2019.108889

M3 - Journal article

C2 - 32036932

AN - SCOPUS:85077037856

VL - 129

SP - 1

EP - 9

JO - Food Research International

JF - Food Research International

SN - 0963-9969

M1 - 108889

ER -

ID: 234014364