Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality

Raposo, Rafaela; Chinnici, Fabio; Ruiz‐Moreno, María José; Puertas, Belén; Cuevas, Francisco Julián; Carbú, María; Guerrero, Raúl F.; Ortiz-Somovilla, Víctor; Moreno-Rojas, José Manuel; Cantos‐Villar, Emma

doi:10.1016/j.foodchem.2017.09.111

Cited by 50 publications

(28 citation statements)

References 33 publications

(52 reference statements)

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“…14,16,40 In addition, grapevine extracts could be used for oenological purposes as alternative to SO 2 during the winemaking and also as toasted chips additive in order to produce wine with complex organoleptic properties. 41,42 However, stilbene abundance could widely vary depending on the variety and rootstock, so there is a need to assess the stilbene composition of cultivars and rootstocks in order to determine the best sources.…”

Section: Stilbenes From Various Grapevine Cultivars and Rootstocksmentioning

confidence: 99%

Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

Gabaston

Leborgne

Waffo-Téguo

et al. 2019

Phytochemical Analysis

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Introduction Grapevine wood and roots are by‐products obtained during vineyard management. This plentiful biomass is known to be rich in stilbenes and can be used as a source of high‐value compounds as well as active natural extracts. However, the stilbenes in grapevine wood and roots from different cultivars and rootstocks remain to be characterized. Objective The present study investigated the stilbene content of eight major Vitis vinifera cultivars and six different rootstocks. In addition, the distribution of stilbenes was established for each of seven parts into which the plants were sub‐divided. Methodology For stilbene characterization and quantification purposes, an ultra‐high performance liquid chromatography‐diode array detector‐mass spectrometry (UHPLC‐DAD‐MS/MS) analysis of different samples was carried out. Moreover, structural data of stilbenes was unambiguously studied by nuclear magnetic resonance (NMR) spectra. Results Whatever the cultivar/rootstock combination, stilbenes were found to be oligomerized from the aerial part to the root system. Furthermore, stilbene content varied widely depending on the cultivars and rootstocks. For instance, the cultivars Merlot, Tannat and Gamay noir were the richest in stilbenes while the rootstocks Gravesac, Fercal and 3390C contained the highest amounts. Conclusion These findings provide insight into the knowledge that major grapevine cultivars and rootstocks can be used as a potential source of complex stilbenes.

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Section: Stilbenes From Various Grapevine Cultivars and Rootstocksmentioning

confidence: 99%

Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

Gabaston

Leborgne

Waffo-Téguo

et al. 2019

Phytochemical Analysis

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“…Guaiacol is formed during the fermentation process, which was common to all the wines. Moreover, it can be obtained by the decarboxylation of vanillic acid, which was higher in the VIN wines …”

Section: Resultsmentioning

confidence: 96%

“…Moreover, it can be obtained by the decarboxylation of vanillic acid, 31 which was higher in the VIN wines. 10 Higher concentrations of trans-whiskey lactone and isoeugenol were found in the VIN wines, especially in the VIN-100 wines. These compounds are usually found in wines aged in wood, 29 but they have also been described in vine-shoot extracts.…”

Section: Other Volatile Compoundsmentioning

confidence: 92%

“…In the face of these demands, researchers and the wine industry are looking for natural alternatives to replace SO 2 without significantly changing the quality and safety attributes of wine. In previous research, Vineatrol ® , an extract from grapevine shoot that is particularly rich in stilbenes, was tested as a preservative in red wine . Although promising results were achieved regarding enological and color parameters, as well as polyphenolic wine composition, aspects related to aroma properties were not researched.…”

Section: Introductionmentioning

confidence: 99%

“…In previous research, Vineatrol ® , an extract from grapevine shoot that is particularly rich in stilbenes, was tested as a preservative in red wine. 10 Although promising results were achieved regarding enological and color parameters, as well as polyphenolic wine composition, aspects related to aroma properties were not researched.…”

Section: Introductionmentioning

confidence: 99%

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Effect of a grapevine‐shoot waste extract on red wine aromatic properties

et al. 2018

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These data revealed that only the lowest dose tested may be recommended as a suitable alternative to SO . Although some aromatic properties of these wines may change, these changes are not considered to affect the quality of the wines negatively. These results are useful for wineries, which face having to discover the aroma-related processes in the challenge of producing SO -free wines without detriment to their sensory properties. © 2018 Society of Chemical Industry.

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Impact of oenological antioxidant substances on the formation of 1‐hydroxyethyl radical and phenolic composition in SO₂ free red wines

et al. 2020

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BACKGROUNDDifferent natural substances, chitosan, inactive dry yeasts and freeze‐dried aqueous extracts from two wine industry by‐products (stems and shoots) were used in red winemaking as possible alternatives to SO2. The resistance to oxidation of wines was evaluated by electron paramagnetic resonance. The phenolic composition of wines was analyzed by high‐performance liquid chromatography‐diode array detection/electrospray ionization mass spectrometry, antioxidant activity was determined by DPPH (1,1‐diphenyl‐2‐picrylhydrazyl radical) and ABTS [2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical cation] assays and spectrophotometric measurements of color were compared.RESULTSThe wines elaborated with chitosan and inactive dry yeast presented greater capacity to inhibit the formation of the 1‐hydroxyethyl radical compared to the wines elaborated with stem or shoot extracts. The total content of anthocyanins was higher in the wines elaborated with SO2; however, the concentration of flavan‐3‐ols was higher in the wines with chitosan. In addition, the wines with chitosan and inactive dry yeast presented the highest % polymerization. Wines elaborated with stem extract had a lower concentration of flavonols and stilbenes.CONCLUSIONChitosan and inactive dry yeast, which are used as an alternative to SO2 in winemaking, allow the control of the formation of 1‐HER in red wines. Wines with stem and shoot extracts showed a lower resistance to oxidation. © 2020 Society of Chemical Industry

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Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality

Cited by 50 publications

References 33 publications

Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

Effect of a grapevine‐shoot waste extract on red wine aromatic properties

Impact of oenological antioxidant substances on the formation of 1‐hydroxyethyl radical and phenolic composition in SO₂ free red wines

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Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality

Cited by 50 publications

References 33 publications

Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

Effect of a grapevine‐shoot waste extract on red wine aromatic properties

Impact of oenological antioxidant substances on the formation of 1‐hydroxyethyl radical and phenolic composition in SO2 free red wines

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Product

Resources

About

Impact of oenological antioxidant substances on the formation of 1‐hydroxyethyl radical and phenolic composition in SO₂ free red wines