Sunday, 31 December 2017
Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines.
Food Chem. 2017 Oct 1;232:49-59. doi: 10.1016/j.foodchem.2017.03.032. Epub 2017 Mar 8. Jégou S1, Hoang DA2, Salmon T2, Williams P3, Oluwa S2, Vrigneau C4, Doco T3, Marchal R2. Author information 1 Laboratoire d'Œnologie et Chimie Appliquée, URVVC EA 4707, Université de Reims Champagne-Ardenne, Moulin de la Housse, BP 1039, 51687 Reims Cedex 2, France. Electronic address: email@example.com. 2 Laboratoire d'Œnologie et Chimie Appliquée, URVVC EA 4707, Université de Reims Champagne-Ardenne, Moulin de la Housse, BP 1039, 51687 Reims Cedex 2, France. 3 INRA, UMR n°1083, Sciences Pour l'Œnologie, 2 Place Pierre Viala, 34060 Montpellier, France. 4 Institut Œnologique de Champagne, 9 Rue du Commerce, 51350 Cormontreuil, France. Abstract Press fractioning is an important step in the production of sparkling base wines to segregate the grape juices with different qualities. Grape juice fractions were collected during the pressing cycle at industrial and laboratory scales. The Pinot meunier and Chardonnay Champagne base wines obtained from the free-run juice and the squeezed juices exhibited strong differences from the beginning to the last step of pressing cycle for numerous enological parameters. Significant changes in polysaccharide (PS) and oligosaccharide (OS) base wine composition and concentration were found as the pressing cycle progressed. During the pressing cycle, the total PS concentration decreased by 31% (from 244 to 167mg/L) and 32% (from 201 to 136mg/L) in the Pinot meunier and Chardonnay wines respectively. The wine OS amounts varied between 97 and 139mg/L. The polysaccharide rich in arabinose and galactose (39-54%) and mannoproteins (38-55%) were the major PS in the base wines. KEYWORDS: Champagne wine; Chardonnay; Grape juice; Oligosaccharides; Pinot meunier; Polysaccharides; Press fractioning PMID: 28490102 DOI: 10.1016/j.foodchem.2017.03.032