Table 4.
Effect of yeast strain on wine polysaccharide and monosaccharide composition (data show means compared by one-way ANOVA, where significant differences of p < 0.05 were compared by a post-hoc Student’s t-test, with significant differences within a row shown by different letters, ns = not significant).
| Free and Soluble Polysaccharide-Associated Monosaccharide Composition | Yeast Strain | ANOVA p-Value | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| 2323 | 1503 | 1796 | BDX | CLOS | EC1118 | F15 | NT50 | RX60 | HPS | ||
| Polysaccharide | |||||||||||
| Total polysaccharide (mg/L) | 678 a | 486 cd | 576 b | 511 bcd | 430 cd | 474 cd | 427 d | 451 cd | 518 bc | 467 cd | <0.01 |
| Mannose (mg/L) | 140 a | 109 bc | 131 a | 127 ab | 93 c | 99 c | 97 c | 102 c | 103 c | 106 c | <0.01 |
| Rhamnose (mg/L) | 63.6 a | 48.4 c | 56.3 ab | 49.3 bc | 41.0 de | 44.8 cde | 38.8 e | 46.8 cd | 49.3 bc | 47.8 cd | <0.001 |
| Glucuronic acid (mg/L) | 14.2 a | 12.1 abc | 13.5 a | 11.9 abc | 10.1 c | 10.9 bc | 10.5 bc | 13.8 a | 12.3 ab | 12.5 ab | <0.05 |
| Galacturonic acid (mg/L) | 116 a | 58 bcd | 64 bcd | 56 cd | 51 cd | 69 bc | 46 d | 49 d | 75 b | 54 cd | <0.001 |
| Glucose (mg/L) | 45.0 ab | 25.8 c | 45.7 a | 35.7 abc | 33.4 bc | 31.9 c | 32.0 c | 29.6 c | 31.3 c | 28.8 c | <0.05 |
| Galactose (mg/L) | 129 a | 103 bc | 120 ab | 111 abc | 96 c | 100 c | 94 c | 99 c | 104 bc | 101 c | <0.05 |
| Xylose (mg/L) | 4.36 a | 2.51 bcd | 3.03 bc | 2.86 bcd | 2.22 cd | 2.79 bcd | 3.33 b | 2.72 bcd | 3.20 b | 2.10 d | <0.01 |
| Arabinose (mg/L) | 163 a | 124 bc | 140 b | 115 cd | 101 d | 112 cd | 102 d | 106 cd | 136 b | 112 cd | <0.001 |
| Fucose (mg/L) | 2.75 | 2.73 | 3.56 | 2.47 | 2.67 | 2.64 | 2.95 | 3.02 | 3.22 | 2.78 | ns |
| Free Monosaccharides1 | |||||||||||
| Mannose (mg/L) | 13.8 cde | 20.4 a | 16.8 bc | 16.7 bc | 17.0 b | 16.4 bcd | 13.6 de | 16.5 bc | 12.4 e | 17.4 b | <0.001 |
| Ribose (mg/L) | 19.6 abc | 21.1 ab | 24.1 a | 21.2 ab | 12.8 d | 14.5 cd | 18.5 bc | 23.9 a | 17.9 bc | 12.2 d | <0.001 |
| Rhamnose (mg/L) | 20.9 abcd | 17.2 bcde | 22.1 ab | 26.5 a | 14.1 e | 14.7 de | 17.1 bcde | 21.0 abc | 15.4 cde | 17.1 bcde | <0.01 |
| Galacturonic acid (mg/L) | 1161 a | 1055 b | 879 c | 633 d | 511 e | 874 c | 543 e | 842 c | 1135 ab | 875 c | <0.0001 |
| Galactose (mg/L) | 89.0 | 88.9 | 92.3 | 83.9 | 82.1 | 83.7 | 85.8 | 87.3 | 85.6 | 84.2 | ns |
| Xylose (mg/L) | 6.4 bcd | 7.3 abc | 6.3 cd | 5.6 d | 6.7 bcd | 8.1 ab | 8.6 a | 6.3 cd | 8.8 a | 5.3 d | <0.01 |
| Arabinose (mg/L) | 19.1 bc | 17.8 bc | 21.5 ab | 22.1 ab | 16.4 bcd | 17.1 bc | 12.7 cd | 27.0 a | 10.8 d | 17.6 bc | <0.001 |
| Fucose (mg/L) | 8.72 ab | 9.67 a | 8.34 ab | 8.63 ab | 7.52 bc | 8.12 b | 7.27 bc | 8.29 ab | 6.41 c | 7.99 b | <0.01 |
| Glucose (mg/L) | 39.0 f | 76.3 cd | 99.2 ab | 88.7 bc | 48.2 ef | 53.9 de | 58.9 a | 109.1 a | 0.0 g | 60.6 de | <0.0001 |
| Fructose (mg/L) | 372 b | 1118 a | 382 b | 325 b | 459 b | 452 b | 447 b | 366 b | 376 b | 343 b | <0.05 |
1 excluding glucuronic acid.