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Cell wall composition of grape berry skins

1994; Elsevier BV; Volume: 35; Issue: 5 Linguagem: Inglês

10.1016/s0031-9422(00)94828-3

1873-3700

Martine Lecas, Jean-Marc Brillouet,

Fermentation and Sensory Analysis

Cell wall materials (CWM) were prepared from the skins of Chardonnay and Carignan mature grape berries by the sodium deoxycholate-(phenol-acetic acid-water) extraction procedure. Dried skin contained ca 15% of CWM with similar features for the two cultivars. Skin cell walls were made up of ca 30–35% of neutral polysaccharides [cellulose, xyloglucan, arabinan, types I and II (arabino)-galactans, xylan, and mannan] and ca 20% of acidic pectic substances moderately methyl-esterified (62%). CWM were also contaminated by insoluble proanthocyanidins (>15%).