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Soluble cell wall carbohydrates and their relationship with sensory attributes in Cabernet Sauvignon wine
Open accessAbstract
The chemical and sensory profiles of wines prepared from Cabernet Sauvignon grapes at different ripening stages vary greatly. Here, the soluble cell wall carbohydrate (SCWC) and phenolic profiles of wines were analyzed in parallel with the sensory evaluation of their mouthfeel and taste characteristics. Both SCWCs and phenolic compounds correlated with wine mouthfeel. When analyses were extended to specific classes of cell wall carbohydrates, it was shown that rhamnogalacturonan I/II, arabinan, arabinogalactan types I and II and xyloglucan from grapes were the key determinants of overall mouthfeel descriptors, particularly viscosity, astringency and roughness, whereas heteromannan from grapes was associated with mouth coating and chalkiness. A perceived sour taste was notably associated with higher homogalacturonan contents. This finding provides insights into the contributions of non-phenolic compounds to wine mouthfeel. The data provide opportunities for the development of simple monosaccharide marker assays to monitor major mouthfeel characteristics in red wines.
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“For example, soluble cell wall carbohydrates and phenolic compounds derived from grapes and yeasts play a significant and complementary role in influencing the taste of wine [76].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [76]
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Self-citationRole of Cell Wall Hydrolases in Fruit Ripening
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Self-citationHuman gut Bacteroidetes can utilize yeast mannan through a selfish mechanism
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Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49
Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function
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Metadata
- Authors
- Chong, H. H., Cleary, M. T., Dokoozlian, N., Ford, C. M., & Fincher, G. B.
- Affiliations
- Australian Research Council (AU)
- The University of Adelaide (AU)
- Corresponding author
- Ford, Christopher M.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2019-11
- Volume
- 298
- Pages
- 124745
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2943624503
- Cited by
- 35
- References
- 42
- Citations by year
- 2026: 3 · 2025: 4 · 2024: 6 · 2023: 6 · 2022: 8 · 2021: 5 · 2020: 2 · 2019: 1
- FWCI
- 2.95
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- www.elsevier.com/open-access/userlicense/1.0/ (am, 232 d)
- Locations
- Food Chemistry (acceptedVersion)
- PubMed (publishedVersion)
- Adelaide Research & Scholarship (AR&S) (University of Adelaide) (submittedVersion)
- Funders
- Australian Research Council
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- Cabernet Sauvignon wine, wine mouthfeel, sensory properties, rhamnogalacturonan, arabinan, arabinogalactan, xyloglucan, homogalacturonan, viscosity, astringency, sour taste, red wine
- MeSH terms
- Astringents, Carbohydrates, Cell Wall, Galactans, Humans, Molecular Weight, Mouth, Pectins, Phenols, Taste, Wine, Vitis
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- Chong, H. H., Cleary, M. T., Dokoozlian, N., Ford, C. M., & Fincher, G. B. (2019). Soluble cell wall carbohydrates and their relationship with sensory attributes in Cabernet Sauvignon wine. Food Chemistry. https://doi.org/10.1016/j.foodchem.2019.05.020
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
