Oregon State University

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Event Details

Oregon Wine Research Institute Enology Webinar

Soluble Cell Wall Polysaccharides in Wines: Origins, Structures and Mouthfeel Properties

Tuesday, February 14, 2017 12:00 PM - 1:00 PM

Dr. Cynthia (Cyd) Yonker, Senior Research Scientist for the Viticulture, Chemistry, and Enology department of E. & J. Gallo Winery and Dr. Hui (Helen) Feng, Research Scientist I for the Viticulture, Chemistry, and Enology department of E. & J. Gallo Winery.

Wine soluble cell wall polysaccharides (SCWPs), which are derived from the cell walls of both grapes and yeast, are of great interest because of their organoleptic properties such as increasing the wine “fullness” mouthfeel sensation. These polysaccharides can be classified as non-cellulosic polysaccharides and consist of complex and heterogeneous polymers. They are resistant to fermentation conditions and soluble in the wine matrix. It has been reported that some characteristics of wine SCWPs are similar to those of commercial polysaccharides, such as pectin isolated from citrus, the hydrocolloid properties of which improves the mouthfeel and texture of processed foods and beverages. The composition of SCWPs was deduced using the glycosyl linkage analysis. Samples were permethylated, reduced, depolymerized and acetylated before the resultant partially methylated alditol acetates (PMAAs) were analyzed by gas chromatography-mass spectrometry (GC-MS). This work was completed by Hui Chong for her dissertation for the University of Adelaide. 

To view live online, visit: http://live.oregonstate.edu/ 
*Please note, the event will not be available until 12:00 PM on Tuesday, February 14

Live chat will NOT be available, however, online live participants can submit questions during the webinar to denise.dewey@oregonstate.edu, and they will be answered at the end.

For more information

Kidder Hall (campus map)
Denise L. Dewey
(541) 737-3620
denise.dewey at oregonstate.edu
Oregon Wine Research Institute