Analysis of polysaccharides derived from barrel and their effect on wine flavor

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K05467
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: University of Yamanashi
• Principal Investigator: Okuda Tohru 山梨大学, None, 理事 (10252008)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: 樽 / ワイン / 糖類

Outline of Final Research Achievements

Sugars extracted from wine barrel materials into a wine-like alcoholic solution (model wine) was investigated. The barrel materials were chipped and toasted at various temperatures before being soaked in the model wine for 21 days. Measurement of the sugars in the resulting extract showed approximately 70 mg/L of sugars were extracted. Analysis of the composition of these sugars revealed significant differences depending on the toasting conditions, suggesting that toasting could affect the quality of the wine. The extracted sugars included a substantial concentration of monosaccharides (approximately 15 mg/L), which might influence microbial contamination of the barrels. Additionally, components presumed to be polysaccharides were present at a concentration of about 40 mg/L.

Free Research Field

ワイン学

Academic Significance and Societal Importance of the Research Achievements

ワインは付加価値が高く，農業，工業，販売までを行う６次産業として地域に潤いをもたらす稀有な産業である。現在，我が国ではワイナリーが増えており，産業として多くの地域から期待されている。ここで重要になってくるのが，価格に見合った商品価値を造り出せるかという点である。本研究では樽材からワインに抽出される成分について検討を行った。樽からは糖類が抽出され，これが微生物汚染などの原因になりかねないことが明らかになった。このことは，高付加価値なワインを製造する上で重要な知見となり，樽やチップ使用における新しい知見を提供できた。