Wine fermentation process evaluation through NMR analysis: Polysaccharides, ethanol quantification and biological...

Area of Science:

• Enology
• Food Chemistry
• Biochemistry

Background:

• Winemaking combines saccharification and fermentation, with ethanol concentration being a key quality parameter linked to carbohydrate consumption.
• Polysaccharides in wine are increasingly recognized for their role in quality and potential health benefits.

Purpose of the Study:

• To determine the optimal fermentation time for Bordo wine (Vitis labrusca) to maximize ethanol and polysaccharide content.
• To provide insights into polysaccharide profiles for enhancing winemaking quality control.

Main Methods:

• Utilized 1D and 2D Nuclear Magnetic Resonance (NMR) spectroscopy.
• Analyzed Bordo wine (Vitis labrusca) samples at various fermentation stages.

Main Results:

• Identified specific fermentation time points yielding the highest ethanol and polysaccharide concentrations.
• Characterized the polysaccharide content in relation to fermentation duration.

Conclusions:

• Optimizing fermentation time is crucial for maximizing desirable compounds in Bordo wine.
• Understanding polysaccharide profiles can improve winemaking processes and product quality.
• Wine polysaccharides may offer health benefits, including the inhibition of inflammatory mediators.