NOTE - NEUTRAL MONOSACCHARIDES COMPOSITION OF THE POLYSACCHARIDES FROM MUSTS, WINES AND CAVA WINES

A study was conducted on neutral monosaccharides composition of polysa ccharides in cava wines and in musts and wines from the varieties from which they originated. The evolution of these compounds was also stud ied during secondary fermentation and aging in bottle up to a total of 24 months. Glucose, galactose, arabinose, xylose and mannose were det ected in the polysaccharides of the musts. The most abundant neutral m onosaccharide of the polysaccharides in the Parellada musts was arabin ose. Glucose and arabinose were the most abundant in Macabeo and Xarel -lo musts. In the polysaccharides of the wines, mannose predominated o ver the other sugars. During the aging in the bottle with yeasts, a sl ight increase was observed in the total neutral monosaccharides of the polysaccharides during the first 11 months followed by a slight decre ase later. A positive relationship was observed between the total of n eutral monosaccharides of the polysaccharides and the foam quality of cava wines.