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|Scopus||Web of Science®||Altmetric|
|Title:||Soluble cell wall carbohydrates and their relationship with sensory attributes in Cabernet Sauvignon wine|
|Citation:||Food Chemistry, 2019; 298:124745-1-124745-9|
|Hui H. Chong, Michael T. Cleary, Nick Dokoozlian, Christopher M. Ford, Geoffrey B. Fincher|
|Abstract:||The chemical and sensory profiles of wines prepared from Cabernet Sauvignon grapes at different ripening stages vary greatly. Here, the soluble cell wall carbohydrate (SCWC) and phenolic profiles of wines were analyzed in parallel with the sensory evaluation of their mouthfeel and taste characteristics. Both SCWCs and phenolic compounds correlated with wine mouthfeel. When analyses were extended to specific classes of cell wall carbohydrates, it was shown that rhamnogalacturonan I/II, arabinan, arabinogalactan types I and II and xyloglucan from grapes were the key determinants of overall mouthfeel descriptors, particularly viscosity, astringency and roughness, whereas heteromannan from grapes was associated with mouth coating and chalkiness. A perceived sour taste was notably associated with higher homogalacturonan contents. This finding provides insights into the contributions of non-phenolic compounds to wine mouthfeel. The data provide opportunities for the development of simple monosaccharide marker assays to monitor major mouthfeel characteristics in red wines.|
|Keywords:||Grapes; mouthfeel; red wine; polysaccharides; sensory evaluation; taste; yeast|
|Rights:||© 2019 Published by Elsevier Ltd.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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