Effect of a grapevine-shoot waste extract on red wine aromatic properties.

Autor: Ruiz-Moreno MJ; Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Córdoba, Spain., Raposo R; Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Jerez de la Frontera, Spain., Puertas B; Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Jerez de la Frontera, Spain., Cuevas FJ; Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Córdoba, Spain., Chinnici F; Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy., Moreno-Rojas JM; Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Córdoba, Spain., Cantos-Villar E; Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Jerez de la Frontera, Spain.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2018 Dec; Vol. 98 (15), pp. 5606-5615. Date of Electronic Publication: 2018 Jun 10.
DOI: 10.1002/jsfa.9104
Abstrakt: Background: The use of a grapevine-shoot extract (VIN) is being studied as an alternative to sulfur dioxide (SO 2 ). VIN stabilizes anthocyanins and preserves polyphenolic compounds, and thus improves chromatic wine properties. In this study, selected aroma compounds (esters, C 13 -norisoprenoids, oxidation and vine-shoot-related compounds), sensory analysis and the olfactometric profile were determined in the wines treated with VIN at two concentrations.
Results: Treatment with VIN hardly modified the content of esters and oxidation-related compounds in the wines. However, the high β-damascenone and isoeugenol contents and the increase in astringency at tasting in VIN wines were noteworthy, as were some odorant zones. All these were established as VIN markers after the chemometric data analysis.
Conclusion: These data revealed that only the lowest dose tested may be recommended as a suitable alternative to SO 2 . Although some aromatic properties of these wines may change, these changes are not considered to affect the quality of the wines negatively. These results are useful for wineries, which face having to discover the aroma-related processes in the challenge of producing SO 2 -free wines without detriment to their sensory properties. © 2018 Society of Chemical Industry.
(© 2018 Society of Chemical Industry.)
Databáze: MEDLINE
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