Pectin Interactions

*Pectins - Extraction, Purification, Characterization and Applications*

in Natural Sciences: Nanoscience and Nanotechnology. 2019;**10**(1):0150xx

[53] Rawle A. A Basic Guide to Particle Characterization. Malaysia: Malvern Instrument Limited; 2012. pp. 1-8

[54] Sardar K, Lees Martin R, Kashtiban RJ, Sloan J, Walton Richard I. Direct hydrothermal synthesis and physical properties of rare-earth and yttrium orthochromite perovskites. Chemistry

of Materials. 2011;**23**:48-56

2011;**137**:3037-3043

Technology. 2012;**61**:1-7

Review. 1953;**92**(5):1324

2010;**42**(6):959-962

2017;**64**:18-25

[57] Sangiorgi N, Aversa L, Tatti R, Verucchi R, Sanson A.

Spectrophotometric method for optical band gap and electronic transitions determination of semiconductor materials. Optical Materials.

[58] Urbach F. The long-wavelength edge of photographic sensitivity and of the electronic absorption of solids. Physical

[59] Yazýcý DT, Bilgiç C. Determining the surface acidic properties of solid catalysts by amine titration using Hammett indicators and FTIR-pyridine adsorption methods. Surface and Interface Analysis.

[60] ASTM 4824-13. Test method for determination of catalyst acidity by pyridine chemisorption. MNL 58-EB.

[61] Situmeang R, Sembiring Z, Simarmata E, Tamba M, Yuliarni T, Simanjuntak W, Sembiring S. Advances

[55] Athawale AA, Desai PA. Silver doped lanthanum chromites by microwave combustion method. Ceramics International.

[56] López R, Gómez R. Band-gap energy estimation from diffuse reflectance measurements on sol–gel and commercial TiO2: A comparative study. Journal of Sol-Gel Science and

**122**

2013

**125**

**Chapter 6**

**Abstract**

properties.

properties

**1. Introduction**

and organoleptic characteristics of the wines.

Properties of Wine

*Leticia Martínez-Lapuente, Zenaida Guadalupe* 

Polysaccharides are the main macromolecules of colloidal nature in wines, and play a fundamental role in the technological properties and organoleptic characteristics of the wines. The role of the different wine polysaccharides will depend on their quantity but also on their chemical composition, molecular structure and origin. Wine polysaccharides originate from grapes and yeast acting during the winemaking. The main polysaccharides present in wines can be grouped into three major families: (i) polysaccharides rich in arabinose and galactose (PRAG), (ii) polysaccharides rich in rhamnogalacturonans (RG-I and RG-II), which both come from the pectocellulosic cell walls of grape berries, and (iii) mannoproteins (MP) released by yeasts. This paper describes the origin, structure and role of the different wine polysaccharide families through a bibliographic revision of their origin and extraction into the wines, as well as their technological and sensory

**Keywords:** wine, rhamnogalacturonans, polysaccharides rich in arabinose and galactose, rhamnogalacturonans, mannoproteins, technological and sensory

Polysaccharides are the main macromolecules of colloidal nature in wines. Therefore, these compounds play a fundamental role in the technological properties

on the grape variety and its degree of maturation, the winemaking technology used (including type of strain of yeast and bacteria), and the transformation of the polysaccharides during the wine aging process [1–5]. These macromolecules show different technological properties in wines. Wine polysaccharides are widely known for their effect on the physicochemical stabilization of wine; thus, they are able to interact with the colloidal particles present in wines, reducing their reactivity and limiting their aggregation and flocculation [6]. These macromolecules have the ability to interact and aggregate with tannins [7], prevent the formation of protein haze in white wines [8], and delay or even arrest the outgrowth of the crystals of potassium bitartrate to a macroscopic visual size [9]. Wine polysaccharides have also been associated to the mouthfeel perceptions because they are able to modify the sensory properties of wines [7, 10]. Several authors [10, 11] have observed that wine

The content of the different polysaccharide families in the wines depends mainly

Polysaccharides

*and Belén Ayestarán*
