Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips
By analyzing the sugars extracted from oak chips toasted at various temperatures (180 to 280 °C) for various durations (10 to 30 min) in a model wine, we examined how wood polysaccharides are affected by toasting. The responses induced by toasting significantly differed among the major sugars consti...
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2024-11-01
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| author | Genki Kainuma Ayano Mochizuki Fumie Watanabe-Saito Masashi Hisamoto Norihisa Kusumoto Gilles de Revel Tohru Okuda |
| author_facet | Genki Kainuma Ayano Mochizuki Fumie Watanabe-Saito Masashi Hisamoto Norihisa Kusumoto Gilles de Revel Tohru Okuda |
| author_sort | Genki Kainuma |
| collection | DOAJ |
| description | By analyzing the sugars extracted from oak chips toasted at various temperatures (180 to 280 °C) for various durations (10 to 30 min) in a model wine, we examined how wood polysaccharides are affected by toasting. The responses induced by toasting significantly differed among the major sugars constituting the wood. The main components of wood polysaccharides—glucose, arabinose, galactose, and xylose—were analyzed, and the results showed that galactose had the highest extraction amounts at around 220 °C of toasting, xylose at around 240 °C, and glucose at around 280 °C. On the other hand, the extraction amounts decreased with longer toasting durations. These results suggest that wood polysaccharides undergo temperature-dependent depolymerization while simultaneously undergoing denaturation. In addition, these depolymerization reactions tended to shift towards lower temperatures with longer toasting durations. The results of this study elucidate the chemical changes that occur within the wood during the toasting of oak chips and highlight the importance of the relationship between toasting temperature and duration. Additionally, this study demonstrated that by using the sugars extracted from oak chips as indicators, it is possible to partially visualize the reactions that occur within oak chips during toasting. |
| format | Article |
| id | doaj-art-0e5d8b077c4e4411aa105b453b6b8eac |
| institution | OA Journals |
| issn | 2306-5710 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
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| series | Beverages |
| spelling | doaj-art-0e5d8b077c4e4411aa105b453b6b8eac2025-08-20T02:00:56ZengMDPI AGBeverages2306-57102024-11-0110411810.3390/beverages10040118Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak ChipsGenki Kainuma0Ayano Mochizuki1Fumie Watanabe-Saito2Masashi Hisamoto3Norihisa Kusumoto4Gilles de Revel5Tohru Okuda6The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu 400-0005, Yamanashi, JapanThe Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu 400-0005, Yamanashi, JapanThe Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu 400-0005, Yamanashi, JapanThe Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu 400-0005, Yamanashi, JapanForesty and Forest Products Research Institute, 1 Matsunosato, Tsukuba 305-8687, Ibaraki, JapanUniversité de Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, ŒNO, ISVV, F-33882 Villenave d’Ornon, FranceThe Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu 400-0005, Yamanashi, JapanBy analyzing the sugars extracted from oak chips toasted at various temperatures (180 to 280 °C) for various durations (10 to 30 min) in a model wine, we examined how wood polysaccharides are affected by toasting. The responses induced by toasting significantly differed among the major sugars constituting the wood. The main components of wood polysaccharides—glucose, arabinose, galactose, and xylose—were analyzed, and the results showed that galactose had the highest extraction amounts at around 220 °C of toasting, xylose at around 240 °C, and glucose at around 280 °C. On the other hand, the extraction amounts decreased with longer toasting durations. These results suggest that wood polysaccharides undergo temperature-dependent depolymerization while simultaneously undergoing denaturation. In addition, these depolymerization reactions tended to shift towards lower temperatures with longer toasting durations. The results of this study elucidate the chemical changes that occur within the wood during the toasting of oak chips and highlight the importance of the relationship between toasting temperature and duration. Additionally, this study demonstrated that by using the sugars extracted from oak chips as indicators, it is possible to partially visualize the reactions that occur within oak chips during toasting.https://www.mdpi.com/2306-5710/10/4/118oak chips<i>Quercus petraea</i>polysaccharidestoastingwine |
| spellingShingle | Genki Kainuma Ayano Mochizuki Fumie Watanabe-Saito Masashi Hisamoto Norihisa Kusumoto Gilles de Revel Tohru Okuda Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips Beverages oak chips <i>Quercus petraea</i> polysaccharides toasting wine |
| title | Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips |
| title_full | Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips |
| title_fullStr | Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips |
| title_full_unstemmed | Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips |
| title_short | Understanding Wood Polysaccharide Depolymerization and Denaturation Under Different Toasting Conditions Through Analysis of Sugars Extracted from French Oak Chips |
| title_sort | understanding wood polysaccharide depolymerization and denaturation under different toasting conditions through analysis of sugars extracted from french oak chips |
| topic | oak chips <i>Quercus petraea</i> polysaccharides toasting wine |
| url | https://www.mdpi.com/2306-5710/10/4/118 |
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