. 2020 Aug 28;9(9):1193. doi: 10.3390/foods9091193

Table 2.

Wine total polysaccharide and composition of polysaccharide-derived monosaccharides (as mg/L) in Shiraz wines prepared following harvest time, saigneé and water addition treatments 12 months after fermentation ^†.

Polysaccharide Component	H-1	DA-1	RR-1	RO-1	H-2	DA-2	RR-2	RO-2	H-3	ANOVA p Value
Total polysaccharide	655 ± 33 ^abc	673 ± 2 ^abc	674 ± 5 ^abc	809 ± 17 ^a	629 ± 25 ^c	638 ± 69 ^bc	763 ± 19 ^abc	802 ± 1.5 ^ab	771 ± 35 ^abc	<0.01
Mannose ^‡	141.18 ± 12 ^ab	143.29 ± 1 ^ab	130.9 ± 1 ^ab	172.35 ± 5 ^a	123.77 ± 6 ^b	138.05 ± 16 ^ab	155.43 ± 5 ^ab	173.67 ± 3 ^a	164.43 ± 5 ^ab	<0.01
Rhamnose	46.86 ± 3 ^bc	48.54 ± 1 ^bc	51.72 ± 0.3 ^abc	61.42 ± 1 ^a	42.85 ± 2 ^c	48.77 ± 3 ^bc	55.63 ± 2 ^ab	58.92 ± 1 ^a	55.69 ± 2 ^ab	<0.0001
Glucuronic acid	8.98 ± 1 ^d	12.11 ± 1 ^bcd	10.87 ± 1 ^bcd	15.22 ± 1 ^a	10.55 ± 1 ^cd	12.15 ± 1 ^abcd	13.53 ± 0.3 ^abc	14.15 ± 1 ^ab	14.87 ± 0.3 ^a	<0.0001
Galacturonic acid	196.94 ± 3 ^a	167.43 ± 8 ^ab	191.8 ± 1 ^ab	179.13 ± 4 ^ab	175.73 ± 5 ^ab	143.30 ± 21 ^b	198.64 ± 1 ^a	186.95 ± 2 ^ab	182.72 ± 2 ^ab	<0.05
Glucose	33.70 ± 2 ^c	43.58 ± 1 ^bc	41.73 ± 2 ^bc	67.96 ± 1 ^a	33.60 ± 2 ^c	44.46 ± 5 ^bc	53.71 ± 5 ^ab	60.71 ± 3 ^a	58.10 ± 2 ^ab	<0.0001
Galactose	115.18 ± 9	120.59 ± 1	113.9 ± 1	145.39 ± 4	118.52 ± 6	117.15 ± 12	133.35 ± 5	142.19 ± 1	138.80 ± 6	<0.05
Xylose	8.41 ± 1 ^c	10.95 ± 0.2 ^bc	10.6 ± 0.1 ^bc	17.27 ± 0.4 ^a	8.10 ± 1 ^c	11.52 ± 1 ^bc	14.54 ± 1 ^ab	16.65 ± 0.3 ^a	16.01 ± 1 ^a	<0.0001
Arabinose	103.50 ± 8 ^c	127.02 ± 3 ^abc	122.9 ± 2 ^abc	150.52 ± 2 ^a	115.75 ± 4 ^bc	122.78 ± 11 ^abc	137.79 ± 5 ^ab	148.66 ± 2 ^a	140.69 ± 7 ^ab	<0.001

^† Data presented show mean values ± standard error, treatments were compared using one-way ANOVA; differences between treatments were determined by a post-hoc Tukey’s test with significance indicated by different superscript letters; H-1, H-2, H-3 = harvest-1, harvest-2 and harvest-3; DA-1, DA-2 = direct addition treatment 1 and direct addition treatment 2; RR-1, RR-2 = juice substitution treatment-1, juice substitution treatment 2; RO-1, RO-2 = saigneé treatment 1 and saigneé treatment 2; ^‡ monosaccharide sugars released as polysaccharide components following acid hydrolysis.