Q3136598 (Q3136598): Difference between revisions
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(Created claim: summary (P836): COMPOSITION IN PHENOLIC COMPOUNDS IN RED WINES IS ONE OF THE DETERMINING FACTORS IN THEIR QUALITY. PREVIOUS EXPERIENCES HAVE SHOWN THAT, COMPARED TO THEIR CONCENTRATION IN GRAPES, THE TRANSFER OF PHENOLIC COMPOUNDS FROM GRAPES TO WINES IS LOW. AMONG OTHER CAUSES, THIS LOW TRANSFER IS DUE TO THE FACT THAT SOME OF THESE PHENOLIC COMPOUNDS ARE ADSORBED BY THE CELL WALLS OF THE PULP AND SKIN, WHICH AT THE BEGINNING OF THE MANUFACTURE ARE IN LARGE QU...) |
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COMPOSITION IN PHENOLIC COMPOUNDS IN RED WINES IS ONE OF THE DETERMINING FACTORS IN THEIR QUALITY. PREVIOUS EXPERIENCES HAVE SHOWN THAT, COMPARED TO THEIR CONCENTRATION IN GRAPES, THE TRANSFER OF PHENOLIC COMPOUNDS FROM GRAPES TO WINES IS LOW. AMONG OTHER CAUSES, THIS LOW TRANSFER IS DUE TO THE FACT THAT SOME OF THESE PHENOLIC COMPOUNDS ARE ADSORBED BY THE CELL WALLS OF THE PULP AND SKIN, WHICH AT THE BEGINNING OF THE MANUFACTURE ARE IN LARGE QUANTITIES IN SUSPENSION IN THE WORT. THEREFORE, AN EFFECTIVE EXTRACTION OF PHENOLIC COMPOUNDS WILL DEPEND ON THE ABILITY TO LIMIT THESE ADSORPTIONS OR TO RELEASE ADSORBED COMPOUNDS. FOR ALL THIS, THE OVERALL OBJECTIVE OF THIS RESEARCH PROJECT IS TO STUDY THE APPLICATION OF BIOCHEMICAL AND PHYSICAL TECHNIQUES TO LIMIT THE INTERACTIONS OF TANNINS AND ANTHOCYANS WITH THE CELL WALLS PRESENT IN THE NEWLY CRUSHED MUST, MAINLY RESPONSIBLE FOR THE LOW PERCENTAGE OF THESE COMPOUNDS IN WINE, COMPARING WITH WHAT IS OBSERVED IN GRAPES. TO CARRY OUT THESE STUDIES WE WILL WORK AT SEVERAL LEVELS: MODEL SOLUTIONS, MICRO-VINIFICATIONS AND VINIFICATIONS ON A COMMERCIAL SCALE. AMONG THE TECHNIQUES PROPOSED TO BE STUDIED ARE: A) DESORCION OF PHENOLIC COMPOUNDS FROM THE CELL WALLS USING VARIOUS ENZYMES (ALONE, IN COMBINATION, OR IN SEQUENTIAL ACTION) THAT ACT ON THE POLYSACCHARIDES OF THESE AND FAVOR THE LIBRATION, B) THE USE OF SOLUBLE POLYSACCHARIDES AT THE BEGINNING OF THE ELABORATION TO CREATE A COMPETITION FOR THE ADSORPTION OF PHENOLIC COMPOUNDS, AND C) THE USE OF A PHYSICAL TECHNIQUE, SUCH AS HIGH-POWER ULTRASOUNDS, TO PROMOTE THE DESORCION OF PHENOLIC COMPOUNDS, EITHER BY DISORGANISING THE MULTILAYER STRUCTURES THAT THESE PHENOLIC COMPOUNDS FORM ON THE CELL WALLS, OR BECAUSE OF THEIR DIRECT EFFECT ON THE STRUCTURE OF THE CELL WALL, WHICH CAN CAUSE CHANGES THAT ALLOW THE RELEASE OF PHENOLIC COMPOUNDS. THE RESULTS OF THIS PROJECT WILL ALLOW US TO INCREASE OUR KNOWLEDGE ABOUT THE PHENOME OF ADSORPTION-DESORCION OF PHENOLIC COMPOUNDS ON THE CELL WALLS AND, AT A PRACTICAL LEVEL, MAY ALLOW TO OBTAIN WINES WITH A HIGHER PHENOLIC CONTENT, HELPING TO REDUCE THE CONSUMPTION OF SOME OENOLOGICAL COMPOUNDS, SUCH AS COMMERCIAL TANNINS, WHICH REPRESENT A LARGE ECONOMIC EXPENSE FOR THE WINERIES. (English) | |||||||||||||||
| Property / summary: COMPOSITION IN PHENOLIC COMPOUNDS IN RED WINES IS ONE OF THE DETERMINING FACTORS IN THEIR QUALITY. PREVIOUS EXPERIENCES HAVE SHOWN THAT, COMPARED TO THEIR CONCENTRATION IN GRAPES, THE TRANSFER OF PHENOLIC COMPOUNDS FROM GRAPES TO WINES IS LOW. AMONG OTHER CAUSES, THIS LOW TRANSFER IS DUE TO THE FACT THAT SOME OF THESE PHENOLIC COMPOUNDS ARE ADSORBED BY THE CELL WALLS OF THE PULP AND SKIN, WHICH AT THE BEGINNING OF THE MANUFACTURE ARE IN LARGE QUANTITIES IN SUSPENSION IN THE WORT. THEREFORE, AN EFFECTIVE EXTRACTION OF PHENOLIC COMPOUNDS WILL DEPEND ON THE ABILITY TO LIMIT THESE ADSORPTIONS OR TO RELEASE ADSORBED COMPOUNDS. FOR ALL THIS, THE OVERALL OBJECTIVE OF THIS RESEARCH PROJECT IS TO STUDY THE APPLICATION OF BIOCHEMICAL AND PHYSICAL TECHNIQUES TO LIMIT THE INTERACTIONS OF TANNINS AND ANTHOCYANS WITH THE CELL WALLS PRESENT IN THE NEWLY CRUSHED MUST, MAINLY RESPONSIBLE FOR THE LOW PERCENTAGE OF THESE COMPOUNDS IN WINE, COMPARING WITH WHAT IS OBSERVED IN GRAPES. TO CARRY OUT THESE STUDIES WE WILL WORK AT SEVERAL LEVELS: MODEL SOLUTIONS, MICRO-VINIFICATIONS AND VINIFICATIONS ON A COMMERCIAL SCALE. AMONG THE TECHNIQUES PROPOSED TO BE STUDIED ARE: A) DESORCION OF PHENOLIC COMPOUNDS FROM THE CELL WALLS USING VARIOUS ENZYMES (ALONE, IN COMBINATION, OR IN SEQUENTIAL ACTION) THAT ACT ON THE POLYSACCHARIDES OF THESE AND FAVOR THE LIBRATION, B) THE USE OF SOLUBLE POLYSACCHARIDES AT THE BEGINNING OF THE ELABORATION TO CREATE A COMPETITION FOR THE ADSORPTION OF PHENOLIC COMPOUNDS, AND C) THE USE OF A PHYSICAL TECHNIQUE, SUCH AS HIGH-POWER ULTRASOUNDS, TO PROMOTE THE DESORCION OF PHENOLIC COMPOUNDS, EITHER BY DISORGANISING THE MULTILAYER STRUCTURES THAT THESE PHENOLIC COMPOUNDS FORM ON THE CELL WALLS, OR BECAUSE OF THEIR DIRECT EFFECT ON THE STRUCTURE OF THE CELL WALL, WHICH CAN CAUSE CHANGES THAT ALLOW THE RELEASE OF PHENOLIC COMPOUNDS. THE RESULTS OF THIS PROJECT WILL ALLOW US TO INCREASE OUR KNOWLEDGE ABOUT THE PHENOME OF ADSORPTION-DESORCION OF PHENOLIC COMPOUNDS ON THE CELL WALLS AND, AT A PRACTICAL LEVEL, MAY ALLOW TO OBTAIN WINES WITH A HIGHER PHENOLIC CONTENT, HELPING TO REDUCE THE CONSUMPTION OF SOME OENOLOGICAL COMPOUNDS, SUCH AS COMMERCIAL TANNINS, WHICH REPRESENT A LARGE ECONOMIC EXPENSE FOR THE WINERIES. (English) / rank | |||||||||||||||
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| Property / summary: COMPOSITION IN PHENOLIC COMPOUNDS IN RED WINES IS ONE OF THE DETERMINING FACTORS IN THEIR QUALITY. PREVIOUS EXPERIENCES HAVE SHOWN THAT, COMPARED TO THEIR CONCENTRATION IN GRAPES, THE TRANSFER OF PHENOLIC COMPOUNDS FROM GRAPES TO WINES IS LOW. AMONG OTHER CAUSES, THIS LOW TRANSFER IS DUE TO THE FACT THAT SOME OF THESE PHENOLIC COMPOUNDS ARE ADSORBED BY THE CELL WALLS OF THE PULP AND SKIN, WHICH AT THE BEGINNING OF THE MANUFACTURE ARE IN LARGE QUANTITIES IN SUSPENSION IN THE WORT. THEREFORE, AN EFFECTIVE EXTRACTION OF PHENOLIC COMPOUNDS WILL DEPEND ON THE ABILITY TO LIMIT THESE ADSORPTIONS OR TO RELEASE ADSORBED COMPOUNDS. FOR ALL THIS, THE OVERALL OBJECTIVE OF THIS RESEARCH PROJECT IS TO STUDY THE APPLICATION OF BIOCHEMICAL AND PHYSICAL TECHNIQUES TO LIMIT THE INTERACTIONS OF TANNINS AND ANTHOCYANS WITH THE CELL WALLS PRESENT IN THE NEWLY CRUSHED MUST, MAINLY RESPONSIBLE FOR THE LOW PERCENTAGE OF THESE COMPOUNDS IN WINE, COMPARING WITH WHAT IS OBSERVED IN GRAPES. TO CARRY OUT THESE STUDIES WE WILL WORK AT SEVERAL LEVELS: MODEL SOLUTIONS, MICRO-VINIFICATIONS AND VINIFICATIONS ON A COMMERCIAL SCALE. AMONG THE TECHNIQUES PROPOSED TO BE STUDIED ARE: A) DESORCION OF PHENOLIC COMPOUNDS FROM THE CELL WALLS USING VARIOUS ENZYMES (ALONE, IN COMBINATION, OR IN SEQUENTIAL ACTION) THAT ACT ON THE POLYSACCHARIDES OF THESE AND FAVOR THE LIBRATION, B) THE USE OF SOLUBLE POLYSACCHARIDES AT THE BEGINNING OF THE ELABORATION TO CREATE A COMPETITION FOR THE ADSORPTION OF PHENOLIC COMPOUNDS, AND C) THE USE OF A PHYSICAL TECHNIQUE, SUCH AS HIGH-POWER ULTRASOUNDS, TO PROMOTE THE DESORCION OF PHENOLIC COMPOUNDS, EITHER BY DISORGANISING THE MULTILAYER STRUCTURES THAT THESE PHENOLIC COMPOUNDS FORM ON THE CELL WALLS, OR BECAUSE OF THEIR DIRECT EFFECT ON THE STRUCTURE OF THE CELL WALL, WHICH CAN CAUSE CHANGES THAT ALLOW THE RELEASE OF PHENOLIC COMPOUNDS. THE RESULTS OF THIS PROJECT WILL ALLOW US TO INCREASE OUR KNOWLEDGE ABOUT THE PHENOME OF ADSORPTION-DESORCION OF PHENOLIC COMPOUNDS ON THE CELL WALLS AND, AT A PRACTICAL LEVEL, MAY ALLOW TO OBTAIN WINES WITH A HIGHER PHENOLIC CONTENT, HELPING TO REDUCE THE CONSUMPTION OF SOME OENOLOGICAL COMPOUNDS, SUCH AS COMMERCIAL TANNINS, WHICH REPRESENT A LARGE ECONOMIC EXPENSE FOR THE WINERIES. (English) / qualifier | |||||||||||||||
point in time: 12 October 2021
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Revision as of 13:45, 12 October 2021
Project Q3136598 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3136598 in Spain |
Statements
121,000.0 Euro
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151,250.0 Euro
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80.0 percent
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1 January 2016
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31 December 2018
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UNIVERSIDAD DE MURCIA
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37°59'32.57"N, 1°7'49.94"W
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30030
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LA COMPOSICION EN COMPUESTOS FENOLICOS EN LOS VINOS TINTOS ES UNO DE LOS FACTORES DETERMINANTES EN SU CALIDAD. EXPERIENCIAS PREVIAS HAN MOSTRADO QUE, COMPARADO CON SU CONCENTRACION EN UVAS, LA TRANSFERENCIA DE COMPUESTOS FENOLICOS DESDE LAS UVAS A LOS VINOS ES BAJA. ENTRE OTRAS CAUSAS, ESTA BAJA TRANSFERENCIA ES DEBIDA A QUE PARTE DE ESOS COMPUESTOS FENOLICOS SON ADSORBIDOS POR LAS PAREDES CELULARES DE LA PULPA Y EL HOLLEJO, QUE AL PRINCIPIO DE LA ELABORACION ESTAN EN GRANDES CANTIDADES EN SUSPENSION EN EL MOSTO. POR TANTO, UNA EXTRACCION EFECTIVA DE COMPUESTOS FENOLICOS VA A DEPENDER DE LA HABILIDAD PARA LIMITAR ESAS ADSORCIONES O PARA LIBERAR LOS COMPUESTOS ADSORBIDOS. POR TODO ELLO, EL OBJETIVO GLOBAL DE ESTE PROYECTO DE INVESTIGACION ES ESTUDIAR LA APLICACION DE TECNICAS BIOQUIMICAS Y FISICAS PARA LIMITAR LAS INTERACCIONES DE LOS TANINOS Y ANTOCIANOS CON LAS PAREDES CELULARES PRESENTES EN EL MOSTO RECIEN ESTRUJADO, PRINCIPALES RESPONSABLES DEL BAJO PORCENTAJE DE ESTOS COMPUESTOS EN EL VINO, COMPARANDO CON LO OBSERVADO EN LAS UVAS. PARA LLEVAR A CABO ESTOS ESTUDIOS TRABAJAREMOS A VARIOS NIVELES: DISOLUCIONES MODELO, MICROVINIFICACIONES Y VINIFICACIONES A ESCALA COMERCIAL. ENTRE LAS TECNICAS PROPUESTAS QUE SE VAN A ESTUDIAR SE ENCUENTRAN: A) LA DESORCION DE COMPUESTOS FENOLICOS DE LAS PAREDES CELULARES UTILIZANDO DIVERSOS ENZIMAS (SOLOS, EN COMBINACION, O EN ACCION SECUENCIAL) QUE ACTUEN SOBRE LOS POLISACARIDOS DE ESTAS Y FAVOREZCAN LA LIBRACION, B) LA UTILIZACION DE POLISACARIDOS SOLUBLES AL COMIENZO DE LA ELABORACION PARA CREAR UNA COMPETENCIA POR LA ADSORCION DE COMPUESTOS FENOLICOS, Y C) LA UTILIZACION DE UNA TECNICA FISICA, COMO SON LOS ULTRASONIDOS DE ALTA POTENCIA, PARA FAVORECER LA DESORCION DE COMPUESTOS FENOLICOS, BIEN POR DESORGANIZACION DE LAS ESTRUCTURAS MULTICAPA QUE ESTOS COMPUESTOS FENOLICOS FORMAN SOBRE LAS PAREDES CELULARES, O BIEN POR SU EFECTO DIRECTO SOBRE LA ESTRUCTURA DE LA PARED CELULAR, QUE PUEDE PROVOCAR CAMBIOS QUE PERMITAN UNA LIBERACION DE LOS COMPUESTOS FENOLICOS. LOS RESULTADOS DE ESTE PROYECTO NOS PERMITIRAN INCREMENTAR NUESTRO CONOCIMIENTO SOBRE LOS FENOMENOS DE ADSORCION-DESORCION DE COMPUESTOS FENOLICOS SOBRE LAS PAREDES CELULARES Y, A NIVEL PRACTICO, PODRAN PERMITIR OBTENER VINOS CON UN CONTENIDO FENOLICO MAS ALTO, AYUDANDO A REDUCIR EL CONSUMO DE ALGUNOS COMPUESTOS ENOLOGICOS, COMO SON LOS TANINOS COMERCIALES, QUE SUPONEN UN GASTO ECONOMICO GRANDE PARA LAS BODEGAS. (Spanish)
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COMPOSITION IN PHENOLIC COMPOUNDS IN RED WINES IS ONE OF THE DETERMINING FACTORS IN THEIR QUALITY. PREVIOUS EXPERIENCES HAVE SHOWN THAT, COMPARED TO THEIR CONCENTRATION IN GRAPES, THE TRANSFER OF PHENOLIC COMPOUNDS FROM GRAPES TO WINES IS LOW. AMONG OTHER CAUSES, THIS LOW TRANSFER IS DUE TO THE FACT THAT SOME OF THESE PHENOLIC COMPOUNDS ARE ADSORBED BY THE CELL WALLS OF THE PULP AND SKIN, WHICH AT THE BEGINNING OF THE MANUFACTURE ARE IN LARGE QUANTITIES IN SUSPENSION IN THE WORT. THEREFORE, AN EFFECTIVE EXTRACTION OF PHENOLIC COMPOUNDS WILL DEPEND ON THE ABILITY TO LIMIT THESE ADSORPTIONS OR TO RELEASE ADSORBED COMPOUNDS. FOR ALL THIS, THE OVERALL OBJECTIVE OF THIS RESEARCH PROJECT IS TO STUDY THE APPLICATION OF BIOCHEMICAL AND PHYSICAL TECHNIQUES TO LIMIT THE INTERACTIONS OF TANNINS AND ANTHOCYANS WITH THE CELL WALLS PRESENT IN THE NEWLY CRUSHED MUST, MAINLY RESPONSIBLE FOR THE LOW PERCENTAGE OF THESE COMPOUNDS IN WINE, COMPARING WITH WHAT IS OBSERVED IN GRAPES. TO CARRY OUT THESE STUDIES WE WILL WORK AT SEVERAL LEVELS: MODEL SOLUTIONS, MICRO-VINIFICATIONS AND VINIFICATIONS ON A COMMERCIAL SCALE. AMONG THE TECHNIQUES PROPOSED TO BE STUDIED ARE: A) DESORCION OF PHENOLIC COMPOUNDS FROM THE CELL WALLS USING VARIOUS ENZYMES (ALONE, IN COMBINATION, OR IN SEQUENTIAL ACTION) THAT ACT ON THE POLYSACCHARIDES OF THESE AND FAVOR THE LIBRATION, B) THE USE OF SOLUBLE POLYSACCHARIDES AT THE BEGINNING OF THE ELABORATION TO CREATE A COMPETITION FOR THE ADSORPTION OF PHENOLIC COMPOUNDS, AND C) THE USE OF A PHYSICAL TECHNIQUE, SUCH AS HIGH-POWER ULTRASOUNDS, TO PROMOTE THE DESORCION OF PHENOLIC COMPOUNDS, EITHER BY DISORGANISING THE MULTILAYER STRUCTURES THAT THESE PHENOLIC COMPOUNDS FORM ON THE CELL WALLS, OR BECAUSE OF THEIR DIRECT EFFECT ON THE STRUCTURE OF THE CELL WALL, WHICH CAN CAUSE CHANGES THAT ALLOW THE RELEASE OF PHENOLIC COMPOUNDS. THE RESULTS OF THIS PROJECT WILL ALLOW US TO INCREASE OUR KNOWLEDGE ABOUT THE PHENOME OF ADSORPTION-DESORCION OF PHENOLIC COMPOUNDS ON THE CELL WALLS AND, AT A PRACTICAL LEVEL, MAY ALLOW TO OBTAIN WINES WITH A HIGHER PHENOLIC CONTENT, HELPING TO REDUCE THE CONSUMPTION OF SOME OENOLOGICAL COMPOUNDS, SUCH AS COMMERCIAL TANNINS, WHICH REPRESENT A LARGE ECONOMIC EXPENSE FOR THE WINERIES. (English)
12 October 2021
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Murcia
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Identifiers
AGL2015-65974-R
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