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KMID : 1134820060350091232
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 9 p.1232 ~ p.1236
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Anti-Complementary Polysaccharides in Grape Wines
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Park So-Yeon
Lee Jun-Soo
Yu Kwang-Won
Han Nam-Soo
Lee Ho
Koh Jong-Ho
Shin Kwang-Soon
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Abstract
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Crude polysaccharide fractions of commercially available grape wines (red wine, white wine and wild grape wine) were prepared by evaporation and ethanol precipitation to confirm and identify anti-complementary polysaccharides in the wines. When these fractions were evaluated for their anti-complementary activity, crude polysaccharide fractions of red wine (RW-0) and wild grape wine (WGW-0) showed higher anti-comple-mentary activities than those of white wine (WW-0). RW-0 and WW-0 were further fractionated into RW-1, WW-1 as high-molecular fractions, and RW-2, WW-2 as low-molecular fractions through gel permeation column chromatography on Sephadex G-75. RW-1 had the most potent activity with the highest carbohydrate content (91.3%). Anti-complementary activity of red wine was higher than that of white wine, suggesting that active polysaccharides such as pectin and hemicellulose are mainly distributed in the grape skin which is removed during white wine making. In addition, high-molecular fractions, RW-1 and WW-1 with high contents of carbohydrate and high yields showed higher activities than those of low-molecular fractions, RW-2 and WW-2.
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KEYWORD
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grape wine, anti-complementary activity, polysaccharide, gel permeation chromatography
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