246 M. Luz Sanz and Isabel Mart ́ınez-Castro
and mannose are also present. Proteins represent less than 10% of AGPs (Pellerin
et al. 1995).
Arabinansmainly constituted by short arabinose chains bonded in -(1,5) can
also be present (Belleville et al. 1993).
MPsare constituted by 90% of mannose, protein and phosphoric acids and rep-
resent the 35% of total polysaccharidesin wine (Vidal et al. 2003). MPs combined
with phenolic compounds have shown an indirect effect on astringency, although
their stabilizing effect on protein precipitation in white wine and tartrate crys-
tallization in both red and white wines are their main function (Ribereau-Gayon
et al. 2006).Glucomannoproteinshave been also detected in wines in lower amount
than MPs (Ribereau-Gayon et al. 2006).
Glucans(Dubourdieu et al. 1981) fromBotrytis cinereahave also been described
in infected wines and can caused serious problems during their clarification. Botry-
tized wines also contain heteropolysaccharides with higher amounts of mannose.
Other glucans produced byPediococcuscan cause ropiness in wines (Ribereau-
Gayon et al. 2006).
7.8 Conclusions
Carbohydrates are minor components of wine which contribute to sensorial proper-
ties and play and important role in the different reactions occurring during fermenta-
tion and aging. Whereas monosaccharides and polyalcohols are rather well-known,
more research is necessary on disaccharides, oligosaccharides and non-phenolic
glycosides. The presence of cyclitols in wines and wine derivatives can constitute
a useful tool to characterize their origin. Among all the studies related to carbo-
hydrates in wine, polysaccharides have been the most important focus in the last
years.
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