Tracking polysaccharides during white winemaking using glycan microarrays reveals glycoprotein-rich sediments: with corrigendum
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Tracking polysaccharides during white winemaking using glycan microarrays reveals glycoprotein-rich sediments : with corrigendum. / Gao, Yu; Fangel, Jonatan U.; Willats, William G.T.; Moore, John P.
In: Food Research International, Vol. 123, 01.09.2019, p. 662-673.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Tracking polysaccharides during white winemaking using glycan microarrays reveals glycoprotein-rich sediments
T2 - with corrigendum
AU - Gao, Yu
AU - Fangel, Jonatan U.
AU - Willats, William G.T.
AU - Moore, John P.
N1 - Corrigendum to “Tracking polysaccharides during white winemaking using glycan microarrays reveals glycoprotein-rich sediments” [Food Research International 123 (2019) 662–673] https://doi.org/10.1016/j.foodres.2019.108674
PY - 2019/9/1
Y1 - 2019/9/1
N2 - Winemaking results in a significant amount of sediments that are formed in the tanks, the vats and in the bottles before and after fermentation. Little is known about the biochemical composition of these sediments apart from the fact that they are assumed to be derived in large part from the grape matrix. Glycan microarray technology offers a relatively rapid means to track the polysaccharides from their origin in the grape material and throughout the various steps in the winemaking process. In this study Comprehensive Microarray Polymer Profiling (CoMPP) was used to investigate the glycan-rich composition of particularly white grapes during winemaking and then investigate the effects of recombinant and commercial enzyme formulations on wine sediment compositions. The gross lees or sediments produced in the absence of enzymes were found to be composed of an abundance of homogalacturonans, rhamnogalacturonans, arabinans and galactans in addition to an abundance of extensins and arabinogalactan proteins. The addition of enzymes was shown to strip off the homogalacturonan and much of the rhamnogalacturonan with its side chains revealing a sediment layer composed almost exclusively of extensins and arabinogalactan proteins. The effect of winemaking techniques was shown to have an effect on the glycan-rich wine sediment compositions and holds implications for the management of gross lees in a winery environment.
AB - Winemaking results in a significant amount of sediments that are formed in the tanks, the vats and in the bottles before and after fermentation. Little is known about the biochemical composition of these sediments apart from the fact that they are assumed to be derived in large part from the grape matrix. Glycan microarray technology offers a relatively rapid means to track the polysaccharides from their origin in the grape material and throughout the various steps in the winemaking process. In this study Comprehensive Microarray Polymer Profiling (CoMPP) was used to investigate the glycan-rich composition of particularly white grapes during winemaking and then investigate the effects of recombinant and commercial enzyme formulations on wine sediment compositions. The gross lees or sediments produced in the absence of enzymes were found to be composed of an abundance of homogalacturonans, rhamnogalacturonans, arabinans and galactans in addition to an abundance of extensins and arabinogalactan proteins. The addition of enzymes was shown to strip off the homogalacturonan and much of the rhamnogalacturonan with its side chains revealing a sediment layer composed almost exclusively of extensins and arabinogalactan proteins. The effect of winemaking techniques was shown to have an effect on the glycan-rich wine sediment compositions and holds implications for the management of gross lees in a winery environment.
KW - Enzymes
KW - Glycan microarrays
KW - Glycoproteins
KW - Polysaccharides
KW - White winemaking
KW - Wine lees
U2 - 10.1016/j.foodres.2019.06.003
DO - 10.1016/j.foodres.2019.06.003
M3 - Journal article
C2 - 31285016
AN - SCOPUS:85066782968
VL - 123
SP - 662
EP - 673
JO - Food Research International
JF - Food Research International
SN - 0963-9969
ER -
ID: 223676618