葡萄酒
多糖
乙醇沉淀
化学
色谱法
傅里叶变换红外光谱
白葡萄酒
化学计量学
食品科学
生物化学
化学工程
工程类
作者
Manuel A. Coimbra,Fernando Gonçalves,António S. Barros,Ivonne Delgadillo
摘要
Monovarietal white wines from Maria Gomes and Bical Portuguese Bairrada varieties were prepared according to different maceration and pectic enzyme clarification procedures. The polysaccharide-rich extracts, obtained by wine concentration, dialysis, and lyophilization, were fractionated by graded ethanol precipitation. A wide range of fractions rich in polysaccharides were obtained. Using the spectral region between 1200 and 800 cm-1 of the FTIR spectra of the wine polysaccharide dry extracts, using PCA and CCA chemometric methods, it was possible to discriminate the extracts on the basis of their polysaccharide composition. Moreover, it was possible to identify the wine-making processes involved and their influence on the wine polysaccharides. Furthermore, a calibration model using a PLS1 was proposed for the quantification of mannose in the samples obtained by precipitation with 60% ethanol aqueous solutions. This information will allow an expeditious assessment and monitoring of the polysaccharide composition and modifications that occur during the wine-making processing and evolution. Keywords: FTIR spectroscopy; wine polysaccharides; mannose; multivariate analysis
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