Autor según el artículo: Garcia, Margarita; Apolinar-Valiente, Rafael; Williams, Pascale; Esteve-Zarzoso, Braulio; Arroyo, Teresa; Crespo, Julia; Doco, Thierry
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Esteve Zarzoso, Braulio
Palabras clave: Polysaccharides Oligosaccharides Native yeast Mannoproteins Malvar wine Malvar white wines oligosaccharides native yeast mannoproteins malvar white wines
Resumen: Polysaccharides and oligosaccharides released into Malvar white wines elaborated through pure, mixed, and sequential cultures with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 native yeasts from D.O. "Vinos de Madrid" were studied. Both fractions from different white wines were separated by high-resolution size-exclusion chromatography. Glycosyl composition and wine polysaccharide linkages were determined by GC-EI-MS chromatography. Molar-mass distributions were determined by SEC-MALLS, and intrinsic viscosity was determined by differential viscometer. Yeast species and type of inoculation have a significant impact on wine carbohydrate composition and structure. Mannose residues from mannoproteins were significantly predominant in those cultures where T. delbrueckii was present in the fermentation process in comparison with when pure cultures of S. cerevisiae were present in the fermenation process. Galactose residues from polysaccharides rich in arabinose and galactose presented greater values in pure cultures of S. cerevisiae, indicating that S. cerevisiae released fewer mannoproteins than T. delbrueckii. Moreover, we reported structural differences between mannoproteins released by T. delbrueckii CLI 918 and those released by S. cerevisiae CLI 889. These findings help to provide important information about the polysaccharides and oligosaccharides released from the cell walls of Malvar grapes and the carbohydrates released from each yeast species.
Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Planejamento urbano e regional / demografia Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar General medicine General chemistry General agricultural and biological sciences Food science & technology Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Educação Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Chemistry (miscellaneous) Chemistry (all) Biotecnología Biodiversidade Astronomia / física Agriculture, multidisciplinary Agriculture Agricultural and biological sciences (miscellaneous) Agricultural and biological sciences (all)
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: braulio.esteve@urv.cat braulio.esteve@urv.cat
Identificador del autor: 0000-0001-6467-7086 0000-0001-6467-7086
Fecha de alta del registro: 2024-10-12
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://pubs.acs.org/doi/10.1021/acs.jafc.7b01676
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Journal Of Agricultural And Food Chemistry. 65 (31): 6656-6664
Referencia de l'ítem segons les normes APA: Garcia, Margarita; Apolinar-Valiente, Rafael; Williams, Pascale; Esteve-Zarzoso, Braulio; Arroyo, Teresa; Crespo, Julia; Doco, Thierry (2017). Polysaccharides and oligosaccharides produced on malvar wines elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 native yeasts from D.O. 'Vinos de Madrid'. Journal Of Agricultural And Food Chemistry, 65(31), 6656-6664. DOI: 10.1021/acs.jafc.7b01676
DOI del artículo: 10.1021/acs.jafc.7b01676
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2017
Tipo de publicación: Journal Publications
Repositori URV