Effect of soluble polysaccharide addition against oxidation of rose wines.

ABSTRACT: Rosé wines, due to lower phenolic compounds and antioxidant content, are especially vulnerable to oxidation. Moreover, the valorization of winemaking byproducts is gaining interest, as it has the potential to reduce the environmental impact of wine production. For these reasons, the aim of this study was to investigate the effect of the addition of soluble polysaccharides, obtained from white grape pomace, on the phenolic oxidation of Syrah rosé wines. The soluble polysaccharides were extracted, characterized and added to the wines, which were periodically saturated with oxygen. The evolution of the phenolic composition and color parameters (CIELAB) was monitored by means of HPLC-DAD-MS and UV-vis spectrophotometry, respectively. The polysaccharide extract was mainly formed by homogalactur

SUBMITTER: Ivan PG 

PROVIDER: S-EPMC11914805 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature