Advances on the evolution of wine polysaccharides and its influencing factors
WANG Shengnan1, WANG Xiaoyu1,2,3*, ZHAO Pengtao1,2,3, LEI Xiaoqing1, LIU Pei1, ZHANG Qianting1, GUO Yurong1,2,3
1(College of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an 710119, China) 2(National Research & Development Center of Apple Processing Technology, Xi’an 710119, China) 3(Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi’an 710119, China)
Abstract: Polysaccharides are one of the important macromolecular substances which can interact with other compounds in wine to improve its stability and sensory quality. The content of various polysaccharides in wine depends on the grape variety, berry ripeness, the wine-making technology, and the wine aging process. The evolution of polysaccharides in wine is unclear because of their complex structure. Moreover, as one of the main methods to improve the quality of wine, the new technology of wine-making has a great impact on the structure and content of polysaccharides. This paper reviewed the changes of polysaccharides during wine-making processes, as well as the effects of grape variety, berry ripeness, origin, vintage, and different wine-making processes on polysaccharides in wine. Furthermore, this study pointed out wine polysaccharides research emphasis in the future, aiming to optimize the wine-making technology and provide a reference to improve the quality of the wine.
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WANG Shengnan,WANG Xiaoyu,ZHAO Pengtao,et al. Advances on the evolution of wine polysaccharides and its influencing factors[J]. Food and Fermentation Industries, 2021, 47(1): 309-316.
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