Effect of vine‐shoots toasting on the generation of high added value volatiles

Abstract

This paper shows the volatile composition changes of two vine‐shoots cultivars (a neutral, Airén, and an aromatic, Moscatel) when are subjected to different toasting treatments: light (180 °C for 15 min), medium (180 °C for 30 min) and high (180 °C for 45 min). The vine‐shoots volatile profile for both vine‐shoots varieties was determined by HS‐SBSE‐GC/MS and compared with those of the oak wood used as reference. Results indicated that the higher the toasting, the greater the increment of most wood and varietal volatiles. The vine‐shoots wood volatile composition was similar to the oak one, which is known to be very valuable in case of oak aged wines. The volatiles responsible for a varietal contribution were interesting in both vine‐shoots, especially the well‐known Moscatel particular aroma that showed up at medium toasting. These results suggest the potential exploitation of vine‐shoots to be used with oenological purposes for their high added volatile contribution. Copyright © 2016 John Wiley & Sons, Ltd.

The Microvine, a plant model to study the effect of vine‐shoot extract on the accumulation of glycosylated aroma precursors in grapes

“…With the aim of establishing relations between the aglycones from Microvine grapes and the volatile composition of the VS formulation applied, a summary of the latter according to previous studies has been included as Table , where the same chemical groups analyzed in Microvine grapes have been registered.…”

“…The vine‐shoot aqueous extract (VS) used for Microvine foliar treatment was obtained from Airén V. vinifera L. shoots toasted and extracted according to Sánchez‐Gómez et al . The chemical composition of VS has been published and discussed in detail in previous works …”

Grapevine Cane Extracts: Raw Plant Material, Extraction Methods, Quantification, and Applications

“…Thus, grapevine cane extracts can be suggested as biostimulants due to the interesting compounds they contain, such as polyphenols, vitamins, and stilbenes, which can be transferred to grapevines with repercussions in antioxidant, antimicrobial, and antifungal activity. Aqueous extracts from grapevine canes were applied as biostimulants and the results showed an increase in gallic acid, hydroxycinnamoyl tartaric acid, acylated anthocyanins, flavonols, and stilbene content, and a differentiation in the wine quality that could even benefit human health [ 127 , 128 ]. Sánchez-Gomez et al [ 129 ] suggested the use of aqueous extracts from Moscatel grapevine shoots as a biostimulant.…”

Effect of vine-shoot and oak extract foliar grapevine applications on oenological parameters, phenolic acids and glutathione content of white musts and wines

“…All non-toasted vine-shoot waste samples (2013 and 2014) and the oak chips from 2014, were ground in a hammer miller (RETSCH, SM100 Comfort, Haan, Germany), sieved in a 10-mesh to get a homogeneous sawdust, and kept under vacuum at room temperature (25-27ºC) until use. To obtain the toasted samples for the 2014 experiment, dried Airén and Moscatel vine-shoots and oak chip materials were heated at 180 °C for 45 min according to the methods in Sánchez- Gómez et al (2016c) and Sánchez-Gómez et al (2016d) and the extraction procedure was as described in Sánchez- Gómez et al (2014). The resulting Airén vine-shoot wastes extracts were as follows: Airén aqueous extract from non-toasted vine-shoots in 2013 (AVS 2013 ), Airén aqueous extract from nontoasted vine-shoots in 2014 (AVS 2014 ), and Airén aqueous extract from toasted vine-shoots in 2014 (AVS Toasted ).…”

“…The formulations from 2013 (AVS 2013 and OW 2013 ) and 2014 (AVS 2014 , AVS Toasted , MVS 2014 , MVS Toasted , OW 2014 and OW Toasted ) were prepared using 0.05 % (v/v) of the Agral (Syngenta, Switzerland) adjuvant, which is a superficial wetting agent typically used for treatments with foliar applications, constituted by an inert mixture of polymers. The chemical composition of the extracts from 2013 and 2014, used in these applications, has been discussed in detail in previous works (Sánchez-Gómez et al, 2014;Sánchez-Gómez et al, 2016c;Sánchez-Gómez et al, 2016d).…”