OENO One (Feb 2024)

Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines

  • Jean-Claude Boulet,
  • Aude Vernhet,
  • Céline Poncet-Legrand,
  • Véronique Cheynier,
  • Thierry Doco

DOI
https://doi.org/10.20870/oeno-one.2024.58.1.7793
Journal volume & issue
Vol. 58, no. 1

Abstract

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This paper explores the relationships between polysaccharides/oligosaccharides and anthocyanins/tannins from berry to wine. It is in the form of a review in which the literature has been considered in the light of the following model: in order to remain stable in musts or wines, anthocyanins or tannins need to be surrounded by oligosaccharides or polysaccharides. Moreover, the extraction and stabilisation of anthocyanins and tannins seem to be driven by polysaccharides at all winemaking stages from berry to wine. Polysaccharides can contribute either negatively or positively to the extraction and stabilisation of polyphenols in wines.

Keywords