Influence of Wine Polysaccharides of Different Molecular Mass on Wine Foaming

摘要

The ai of this study was to establish the relationship between wine polysaccharides of different molecular mass (M_r) and foaming. Three wine polysaccharides (M_r of 62.,000 to 48,000, 13,000 to 11,000, ad 3,000 to 2,000) seem to be active agents on foamability, and the M_r 3,000 to 2,000 polysaccharide also correlated with foam stability. An increase in polysaccharide content was recorded when the wines in the tanks were in contact with residual yeast. However, during the winemaking process, the polysaccharide content tended to decrease, in particular following stabilization and filtration.