Recent advances in the knowledge of wine oligosaccharides

Oligosaccharides are carbohydrates with a low polymerization degree containing between three and fifteen monosaccharide residues covalently linked through glycosidic bonds. related to plant defense responses possess beneficial attributes for human health. Research has focused in wine oligosaccharides only the last decade. In this paper, summary of these works is provided. They include: (i) origins, (ii) techniques isolating oligosaccharide fraction determining their content, composition structure, (iii) dependence on grape origin cultivar winemaking process, (iv) connection sensorial attributes. Further research required regarding impact agricultural aspects oligosaccharides. The knowledge concerning influence physicochemical properties wines health should also be improved. implementation laboratory methods will provide better understanding compounds performance within wine’s matrix.