TY - JOUR
T1 - Winemaking with vine-shoots. Modulating the composition of wines by using their own resources
AU - Cebrián-Tarancón, Cristina
AU - Sánchez-Gómez, Rosario
AU - Cabrita, Maria João
AU - García, Raquel
AU - Zalacain, Amaya
AU - Alonso, Gonzalo L.
AU - Salinas, M. Rosario
N1 -
Project AGL2015-65133-C2-1-R
SFRH/BPD/109912/2015
Sem PDF conforme despacho.
PY - 2019/7
Y1 - 2019/7
N2 - Vine-shoots from two important Vitis vinifera, Airén and Cencibel, have been prepared in two different formats (chip and granule) and added (12 g/L) in their own wines in different winemaking steps. Results have shown significant differences depending in all conditions tested, and wine chemical composition was modulated while in contact with vine-shoots. Compounds such as trans-resveratrol, increased its concentration up to 4 mg/L in Airén white wines. In Cencibel red wines, vanillin was found in a concentration four times above its odor threshold and independently of the vine-shoot variety, format and moment of addition, compounds such as (−)-epicatechin and (+)-catechin increased the concentration with respect to the control wine. When vine-shoots were added after fermentation, β-ionol appeared for first time in all wines. In case of guaiacol, the higher increment was observed for Airén wines. Therefore, it is possible to elaborate distinctive wines using their own resources.
AB - Vine-shoots from two important Vitis vinifera, Airén and Cencibel, have been prepared in two different formats (chip and granule) and added (12 g/L) in their own wines in different winemaking steps. Results have shown significant differences depending in all conditions tested, and wine chemical composition was modulated while in contact with vine-shoots. Compounds such as trans-resveratrol, increased its concentration up to 4 mg/L in Airén white wines. In Cencibel red wines, vanillin was found in a concentration four times above its odor threshold and independently of the vine-shoot variety, format and moment of addition, compounds such as (−)-epicatechin and (+)-catechin increased the concentration with respect to the control wine. When vine-shoots were added after fermentation, β-ionol appeared for first time in all wines. In case of guaiacol, the higher increment was observed for Airén wines. Therefore, it is possible to elaborate distinctive wines using their own resources.
KW - Enological additive
KW - Phenolic compounds
KW - Vine-shoots
KW - Volatiles
KW - Wine
UR - http://www.scopus.com/inward/record.url?scp=85063075506&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2019.03.032
DO - 10.1016/j.foodres.2019.03.032
M3 - Article
C2 - 31108731
AN - SCOPUS:85063075506
SN - 0963-9969
VL - 121
SP - 117
EP - 126
JO - Food Research International
JF - Food Research International
ER -