Evaluation of grape stems and grape stem extracts for sulfur dioxide replacement during grape wine production.

Autor: Nogueira DP; Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain., Jiménez-Moreno N; Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain.; Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006, Pamplona, Spain., Esparza I; Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain.; Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006, Pamplona, Spain., Moler JA; Department of Statistics and Operational Research, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain., Ferreira-Santos P; Centre of Biological Engineering, Universidade do Minho, 4710-057, Braga, Portugal.; LABBELS-Associate Laboratory, 4710-057, Braga, Portugal., Sagües A; Navarra Viticulture and Oenological Research Station (EVENA), C/Valle de Orba, 34, 31390, Olite, Navarra, Spain., Teixeira JA; Centre of Biological Engineering, Universidade do Minho, 4710-057, Braga, Portugal.; LABBELS-Associate Laboratory, 4710-057, Braga, Portugal., Ancín-Azpilicueta C; Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain.; Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006, Pamplona, Spain.
Jazyk: angličtina
Zdroj: Current research in food science [Curr Res Food Sci] 2023 Feb 03; Vol. 6, pp. 100453. Date of Electronic Publication: 2023 Feb 03 (Print Publication: 2023).
DOI: 10.1016/j.crfs.2023.100453
Abstrakt: Sulfur dioxide (SO 2 ), the main preservative in wine, may affect the sensory properties of the wines, as well as cause allergic reactions and headaches in sensitive people. The aim of this work was to evaluate the replacement of SO 2 in Tempranillo wines with Mazuelo grape stem products. Five Tempranillo red wines were elaborated: positive control (60 mg/L SO 2 ); negative control with no preservatives; Mazuelo extract (200 mg/L); Mazuelo extract combined with SO 2 (100 mg/L + 20 mg/L); and Mazuelo stem (400 mg/L). The oenological parameters, antioxidant capacity, total phenolic (TP), total flavonoids (TF) and total anthocyanins (TA) contents were determined. Additionally, individual phenols were analyzed by HPLC-DAD-FLD. The spectrophotometric analyses showed that the wines had similar antioxidant capacities and concentrations of TP and TF. However, TA was more affected by the lack of SO 2 as anthocyanins presented higher concentrations in positive control samples. The concentrations of individual phenols followed a similar path in all samples. Wines containing sulfites were more similar than the other treatments. However, these similarities were not reflected on the sensory analysis performed, as triangle test did not show differences between the wine with extract addition and the positive control wine. Therefore, Mazuelo stem extract could be a possible strategy for SO 2 replacement. Nevertheless, further studies are necessary to confirm the potential of grape stem extracts as wine preservative.
Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(© 2023 The Authors.)
Databáze: MEDLINE
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