The composition of cell walls from grape marcs is affected by grape origin and enological technique.
Identifieur interne : 000051 ( PubMed/Checkpoint ); précédent : 000050; suivant : 000052The composition of cell walls from grape marcs is affected by grape origin and enological technique.
Auteurs : Rafael Apolinar-Valiente [Espagne] ; Inmaculada Romero-Cascales [Espagne] ; Encarna G Mez-Plaza [Espagne] ; José María L Pez-Roca [Espagne] ; José María Ros-García [Espagne]Source :
- Food chemistry [ 0308-8146 ] ; 2015.
Descripteurs français
- KwdFr :
- MESH :
- analyse : Vin.
- Fruit, Paroi cellulaire, Vitis.
English descriptors
- KwdEn :
- MESH :
Abstract
The grape marc obtained after vinification could be a source of high value compounds and the different winemaking techniques could influence such compounds. The composition of skin cell walls from Monastrell grapes grown in three different locations near Murcia (S.E. Spain) has been studied. The grapes were winemaked with three different techniques (cold pre-fermentative maceration, β-galactosidase enzyme addition and enzymatic preparation addition) and the marc skin cell walls were studied to determine their composition. The results suggest that terroir influenced the percentage of grape skin, the amount of cell wall material isolated from the grape skin, the carbohydrate composition of the cell wall material, and the lignin and protein content of the cell wall material from grape skin. A similar trend has been found within the influence of terroir on cell wall material isolated from the skin separated from the marc, being the differences also due to the enological technique.
DOI: 10.1016/j.foodchem.2014.07.030
PubMed: 25149000
Affiliations:
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The composition of skin cell walls from Monastrell grapes grown in three different locations near Murcia (S.E. Spain) has been studied. The grapes were winemaked with three different techniques (cold pre-fermentative maceration, β-galactosidase enzyme addition and enzymatic preparation addition) and the marc skin cell walls were studied to determine their composition. The results suggest that terroir influenced the percentage of grape skin, the amount of cell wall material isolated from the grape skin, the carbohydrate composition of the cell wall material, and the lignin and protein content of the cell wall material from grape skin. A similar trend has been found within the influence of terroir on cell wall material isolated from the skin separated from the marc, being the differences also due to the enological technique.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">25149000</PMID><DateCompleted><Year>2015</Year><Month>12</Month><Day>08</Day></DateCompleted><DateRevised><Year>2014</Year><Month>08</Month><Day>23</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0308-8146</ISSN><JournalIssue CitedMedium="Internet"><Volume>167</Volume><PubDate><Year>2015</Year><Month>Jan</Month><Day>15</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>The composition of cell walls from grape marcs is affected by grape origin and enological technique.</ArticleTitle><Pagination><MedlinePgn>370-7</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2014.07.030</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(14)01062-0</ELocationID><Abstract><AbstractText>The grape marc obtained after vinification could be a source of high value compounds and the different winemaking techniques could influence such compounds. The composition of skin cell walls from Monastrell grapes grown in three different locations near Murcia (S.E. Spain) has been studied. The grapes were winemaked with three different techniques (cold pre-fermentative maceration, β-galactosidase enzyme addition and enzymatic preparation addition) and the marc skin cell walls were studied to determine their composition. The results suggest that terroir influenced the percentage of grape skin, the amount of cell wall material isolated from the grape skin, the carbohydrate composition of the cell wall material, and the lignin and protein content of the cell wall material from grape skin. A similar trend has been found within the influence of terroir on cell wall material isolated from the skin separated from the marc, being the differences also due to the enological technique.</AbstractText><CopyrightInformation>Copyright © 2014 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Apolinar-Valiente</LastName><ForeName>Rafael</ForeName><Initials>R</Initials><AffiliationInfo><Affiliation>Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: tokay04@hotmail.com.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Romero-Cascales</LastName><ForeName>Inmaculada</ForeName><Initials>I</Initials><AffiliationInfo><Affiliation>Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: miromero@um.es.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Gómez-Plaza</LastName><ForeName>Encarna</ForeName><Initials>E</Initials><AffiliationInfo><Affiliation>Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: encarnag@um.es.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>López-Roca</LastName><ForeName>José María</ForeName><Initials>JM</Initials><AffiliationInfo><Affiliation>Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: jmlroca@um.es.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Ros-García</LastName><ForeName>José María</ForeName><Initials>JM</Initials><AffiliationInfo><Affiliation>Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: jmros@um.es.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2014</Year><Month>07</Month><Day>11</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Chem</MedlineTA><NlmUniqueID>7702639</NlmUniqueID><ISSNLinking>0308-8146</ISSNLinking></MedlineJournalInfo><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D002473" MajorTopicYN="N">Cell Wall</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005638" MajorTopicYN="N">Fruit</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D027843" MajorTopicYN="N">Vitis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D014920" MajorTopicYN="N">Wine</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Cell wall</Keyword><Keyword MajorTopicYN="N">Cold pre-fermentative maceration</Keyword><Keyword MajorTopicYN="N">Grape marcs</Keyword><Keyword MajorTopicYN="N">Monastrell</Keyword><Keyword MajorTopicYN="N">Pectic enzymes</Keyword><Keyword MajorTopicYN="N">Terroir</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2014</Year><Month>03</Month><Day>17</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2014</Year><Month>06</Month><Day>02</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2014</Year><Month>07</Month><Day>05</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2014</Year><Month>8</Month><Day>24</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2014</Year><Month>8</Month><Day>26</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2015</Year><Month>12</Month><Day>15</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">25149000</ArticleId><ArticleId IdType="pii">S0308-8146(14)01062-0</ArticleId><ArticleId IdType="doi">10.1016/j.foodchem.2014.07.030</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Espagne</li></country><region><li>Région de Murcie</li></region></list><tree><country name="Espagne"><region name="Région de Murcie"><name sortKey="Apolinar Valiente, Rafael" sort="Apolinar Valiente, Rafael" uniqKey="Apolinar Valiente R" first="Rafael" last="Apolinar-Valiente">Rafael Apolinar-Valiente</name></region><name sortKey="G Mez Plaza, Encarna" sort="G Mez Plaza, Encarna" uniqKey="G Mez Plaza E" first="Encarna" last="G Mez-Plaza">Encarna G Mez-Plaza</name><name sortKey="L Pez Roca, Jose Maria" sort="L Pez Roca, Jose Maria" uniqKey="L Pez Roca J" first="José María" last="L Pez-Roca">José María L Pez-Roca</name><name sortKey="Romero Cascales, Inmaculada" sort="Romero Cascales, Inmaculada" uniqKey="Romero Cascales I" first="Inmaculada" last="Romero-Cascales">Inmaculada Romero-Cascales</name><name sortKey="Ros Garcia, Jose Maria" sort="Ros Garcia, Jose Maria" uniqKey="Ros Garcia J" first="José María" last="Ros-García">José María Ros-García</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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