Assessing the Relationship Between the Phenolic Content and Elemental Composition of Grape (Vitis vinifera L.) Stems

Leal, Carla; Costa, C. M. da; Barros, Ana; Gouvinhas, Irene

doi:10.1007/s12649-020-01090-6

Cited by 11 publications

(13 citation statements)

References 52 publications

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“…This difference is attributed to the addition of stems during the winemaking of MW stems wines. Potassium is overwhelmingly the most abundant mineral present in stems, ranging from 18.10 g/kg of dry mass in Fernão Pires grapes to 39.36 g/kg of dry mass in Arinto grapes (Leal et al 2020). Consequently, the leaching of potassium from the stems into the fermenting wine may lead to the precipitation of a portion of tartaric acid in the form of potassium bitartrate, thereby resulting in an increase in wine pH, as reported elsewhere (Pascual et al 2016, Casassa et al 2021), and confirmed again in the present study.…”

Section: Resultsmentioning

confidence: 99%

Chemical and chromatic effects of saignée combined with extended maceration and microwaved stem addition on three Pinot Noir clones from the Central Coast of California

Casassa

Vega-Osorno

Hernández

2021

Aust J Grape and Wine Res

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Background and Aims Pinot Noir grapes show variations within clones, and winemaking techniques aimed at increasing phenolic substances and colour may or may not affect them similarly. Methods and Results Three Pinot Noir clones, 2A, 115 and 777, were vinified including a Control wine, a saignée treatment followed by extended maceration for 30 days (S + EM), and a stem addition treatment in which microwaved stems (52°C, 5 min) (MW stems) were added. Generally, wines of clones 777 and 2A were higher in phenolic substances than those of clone 115. Relative to Control wines, MW stems wines exhibited an eightfold, 19‐fold and 13‐fold increase in wine tannins for clones 2A, 115 and 777, respectively, which was attributed to the extraction of stem‐derived tannins, whereas S + EM wines of clones 2A, 115 and 777 displayed a threefold, eightfold and sevenfold increase in the tannin concentration, respectively. Also relative to Control wines, the concentration of large polymeric pigments was more than doubled in MW stems and S + EM wines. Conclusions The only clear effects across the three clones this study observed were for tannins and large polymeric pigments in MW stems and S + EM wines, and for small polymeric pigments in Control wines. Significance of the Study Techniques such as saignée, extended maceration and addition of microwaved stems can be used to build chemical complexity by utilising the resulting wines as blending options, or to increase wine ageing potential and commercial lifespan by enhancing tannins and polymeric pigments.

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Section: Resultsmentioning

confidence: 99%

Chemical and chromatic effects of saignée combined with extended maceration and microwaved stem addition on three Pinot Noir clones from the Central Coast of California

Casassa

Vega-Osorno

Hernández

2021

Aust J Grape and Wine Res

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“…Few studies reported the presence of heavy metals in the whole grape pomace [ 27 , 28 ], with values (mg/kg DM) averaging 111 for Al [ 28 ], 16.3 for Pb, 3.5 for Ni, and 1.1 for Cd [ 27 ]. Indeed, most reports analyzed the accumulation of trace elements in grape stem [ 27 , 29 ], skin [ 30 , 31 , 32 ], or seed [ 26 , 32 ]. There is a great variability in heavy metal contents in grape by-products, since they depend on soil composition and contamination and on the grape genetic variety.…”

Section: Nutritional Properties Of Grape By-products and Strategies T...mentioning

confidence: 99%

Grape By-Products as Feedstuff for Pig and Poultry Production

Costa

Alfaia

Lopes

et al. 2022

Animals

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Grape by-products are exceptional options for replacement of conventional and unsustainable feed sources, since large amounts are generated every year from the winery industry. However, the majority is wasted with severe environmental and economic consequences. The present review aimed to evaluate the effects of grape by-products on pig and poultry growth performance. The most recent literature was reviewed using ScienceDirect and PubMed databases and the results of a total of 16 and 38 papers for pigs and poultry, respectively, were assessed. Fewer studies are documented for pig, but the incorporation of grape by-products up to 9% feed led to an improvement in growth performance with an increase in average daily gain. Conversely, lower levels (<3% feed) are needed to achieve these results in poultry. The beneficial effects of grape by-products on animal performance are mainly due to their antioxidant, antimicrobial, and gut morphology modulator properties, but their high level of cell wall lignification and content of polyphenolic compounds (e.g., tannin) limits nutrient digestion and absorption by monogastric animals. The use of exogenous enzymes or mechanical/chemical processes can provide additional nutritional value to these products by improving nutrient bioavailability. Overall, the valorization of grape by-products is imperative to use them as feed alternatives and intestinal health promoters, thereby contributing to boost circular agricultural economy.

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“…However, Pérez-Serradilha et al [17] obtained higher values in this WBP of total phenols content (364 mg g −1 ) than those obtained in this work after a microwaveassisted extraction optimized. Our research group have analyzed the phenolic content of grape stem extracts prepared with conventional extraction methods (hydro-methanolic solvents) [3,4,11,18].…”

Section: Phenolic Content Of Wine Lees Grape Pomace and Grape Stemsmentioning

confidence: 99%

“…The values ranged between 32 and 123 mg GA g −1 DW for total phenols, between 35 and 116 mg GA g −1 DW for ortho-diphenols, and from 34 to 106 mg CAT g −1 DW for flavonoids, depending on cultivar, geographical localization, crop season, among other factors [4,18,19]. The values of the present work were slightly higher than the values obtained in those studies, maybe due to the new efficient extraction method performed in this work (UAE).…”

Section: Phenolic Content Of Wine Lees Grape Pomace and Grape Stemsmentioning

confidence: 99%

“…The values obtained in the present work are in the range of those presented by these authors, concerning FRAP method. In literature, grape stem extracts have been also analyzed concerning this biological property, which present antioxidant capacities of 0.35-0.84 mmol Trolox g −1 DW, 0.15-0.76 mmol Trolox g −1 DW, and 0.33-1.03 mmol Trolox g −1 DW for ABTS, DPPH, and FRAP methodologies [4,18,19], which were lower than those presented in the present study essentially due to several factors, such as different extraction methods, extraction solvents or protocols, varieties, among others.…”

Section: Antioxidant Capacity Of Wine Lees Grape Pomace and Grape Stemsmentioning

confidence: 99%

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Winery By-Products as Source of Bioactive Compounds for Pharmaceutical and Cosmetic Industries

Gouvinhas¹,

Barros²

2021

Innovation in the Food Sector Through the Valorization of Food and Agro-Food by-Products

Self Cite

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It is well established in the scientific community that agro-food wastes represent economic advantages and contribute to circular economy. For instance, wine industries of Região Demarcada do Douro involve the production of large quantities of by-products, such as stem, pomace, trimmed vine shoots, or wine lees, presenting a remarkable valuable composition in phytochemicals with putative health-promoting qualities. Nevertheless, the bioactive compounds obtained from these natural sources depends on the extraction process employed. In order to reduce production costs and optimize processes, new technologies—such as ultrasound-assisted extraction (UAE)—have been employed to decrease energy consumption and increase the product or process safety/control and quality. This work aims to characterize the phenolic compounds extracted from winery by-products (WBPs), namely grape stems, grape pomace, and wine lees of two grape (Vitis vinifera L.) varieties (Sousão and Tinta Barroca) from the same geographical site, as well as the antioxidant capacity. Wine lees and grape stems presented the highest concentration of phenolic compounds and the highest antioxidant capacity for Tinta Barroca variety, while grape pomace presented the highest values of these parameters for Sousão variety, demonstrating the high influence of the variety studied. Furthermore, wine lees revealed to be the winery by-product with the lowest antioxidant capacity and content of phenolics. These by-products revealed to be a rich source of phenolic compounds with high antioxidant capacities reveling to be of interest for pharmaceutical and cosmetic industries.

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Assessing the Relationship Between the Phenolic Content and Elemental Composition of Grape (Vitis vinifera L.) Stems

Cited by 11 publications

References 52 publications

Chemical and chromatic effects of saignée combined with extended maceration and microwaved stem addition on three Pinot Noir clones from the Central Coast of California

Chemical and chromatic effects of saignée combined with extended maceration and microwaved stem addition on three Pinot Noir clones from the Central Coast of California

Grape By-Products as Feedstuff for Pig and Poultry Production

Winery By-Products as Source of Bioactive Compounds for Pharmaceutical and Cosmetic Industries

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