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article
A Fourier transform infrared spectroscopy study of wine polysaccharides
Abstract
Fifteen polysaccharides previously purified from a red wine and whose structures had been characterised were studied by Fourier transform-infrared spectroscopy (FTIR). These polysaccharides are representative of the main families of polysaccharides found in wines: mannoproteins, arabinogalactan-proteins, RG-I and RG-II. The spectra were processed at between 950 and 1850 cm(-1). Significant differences were found between the polysaccharide families. The spectra are explained with reference to glycosyl residues, proteic and galacturonic acid compositions