ArticleMolecules (Basel, Switzerland)2022
The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 21 citations in OpenAlex.
- Volatile and Sensory Profiles of Young Red Wines Treated with Yeast and Grape Polysaccharides After Malolactic Fermentation.Foods (Basel, Switzerland) · 2026Article
- From Waste to Worth: Transforming Winemaking Residues into High-Value Ingredients.ACS food science & technology · 2025Review
- An optimized DNA extraction protocol for reliable PCR-based detection and characterization of grapevine flavescence dorée phytoplasma.Plant methods · 2025Article
- Antioxidant, Polyphenol, Physical, and Sensory Changes in Myofibrillar Protein Gels Supplemented with Polyphenol-Rich Plant-Based Additives.Nutrients · 2025Article
- Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine.Foods (Basel, Switzerland) · 2025Article
- Effect of soluble polysaccharide addition against oxidation of rosé wines.Current research in food science · 2025Article
- Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties.Molecules (Basel, Switzerland) · 2023Article
- Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds.Molecules (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
Abstract
There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. Two white wines were elaborated and treated with four different PS extracts obtained from white grape pomace, white must, a wine purified extract rich in RG-II, and commercial inactivated yeasts. In general, the use of grape PSs extracted from grape pomace or must improve some characteristics of wine, increasing the polysaccharide and volatile concentrations. These PS extracts can be useful to modulate some taste attributes such as an excess of acidity and bitterness and can also prevent the loss of volatile compounds associated with fruity and floral notes over time. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry.
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