A winery-scale trial of the use of antimicrobial plant phenolic extracts as preservatives during wine ageing in barrels

González-Rompinelli, E.; Rodríguez‐Bencomo, Juan José; García-Ruiz, Almudena; Sánchez-Patán, Fernando; Martín-Álvarez, Pedro J.; Bartolomé, Begoña; Moreno‐Arribas, M. Victoria

doi:10.1016/j.foodcont.2013.03.026

Cited by 52 publications

(29 citation statements)

References 27 publications

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“…The addition of parts of plants to wines for replacing sulfites are very scarce in the literature (Gonzalez-Rompinelli et al [16]. The tradition is to classify the quality of wine based on its colour, smell, and taste rather than on its content of compounds beneficial to health.…”

Section: Resultsmentioning

confidence: 99%

Botanical Extracts Used as Wine Preservatives

Proestos¹

2015

Int J Agric Sc Food Technol

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The aim of the study was to eliminate the potentially harmful sulfite salts normally added to wine -based products for preservation purposes with the introduction into the wine natural products, with pronounced antioxidant activity. Frieze -dried samples taken from the plants Hippophaes and Goji Berry were added to dry white and red wines after their fermentation phase. In all sample tests the sensory and oenological characteristics remained almost unchanged compared to original samples (without the addition of natural products), although their antioxidant activity was significantly increased when leaves of the plant Hippophaes were added. Goji berry fruits and fruit of Hippophaes plant increased antioxidant activity compared to original samples.

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Section: Resultsmentioning

confidence: 99%

Botanical Extracts Used as Wine Preservatives

Proestos¹

2015

Int J Agric Sc Food Technol

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“…Recent studies suggested the possible application of plant phenolic extracts to reduce the use of sulfites in winemaking [13]. The use of polyphenols as a SO 2 substitute thus presupposes that wine yeasts are not influenced by the phenols in their fermentation activity, and only undesired organisms are inhibited.…”

Section: Introductionmentioning

confidence: 99%

Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria

et al. 2017

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Abstract:Microorganisms play an important role in the conversion of grape juice into wine. Yeasts belonging the genus Saccharomyces are mainly responsible for the production of ethanol, but members of other genera are known as producers of off-flavors, e.g., volatile phenols. Lactic acid and acetic acid bacteria also occur regularly in must and wine. They are mostly undesirable due to their capacity to produce wine-spoiling compounds (acetic acid, biogenic amines, N-heterocycles, diacetyl, etc.). In conventional winemaking, additions of sulfite or lysozyme are used to inhibit growth of spoilage microorganisms. However, there is increasing concern about the health risks connected with these enological additives and high interest in finding alternatives. Phenols are naturally occurring compounds in grapes and wine and are well known for their antimicrobial and health-promoting activities. In this study, we tested a selection of phenolic compounds for their effect on growth and viability of wine-associated yeasts and bacteria. Our investigations confirmed the antimicrobial activities of ferulic acid and resveratrol described in previous studies. In addition, we found syringaldehyde highly efficient against wine-spoiling bacteria at concentrations of 250-1000 µg/mL. The promising bioactive activities of this aromatic aldehyde and its potential for winemaking deserves further research.

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“…Among these, the use of phenols is a promising alternative. Oenological tannins (Sonni et al, 2009), vegetal extract (Salaha et al, 2008), almond skin and eucalyptus leaf extracts (González-Rompinelli et al, 2013) have resulted efficient in reducing SO 2 in wines.…”

Section: Introductionmentioning

confidence: 99%