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Food Chem

Title:		Oenological potential of extracts from winery and cooperage by-products in combination with colloidal silver as natural substitutes to sulphur dioxide
Author(s):		Marchante L; Izquierdo-Canas PM; Gomez-Alonso S; Alanon ME; Garcia-Romero E; Perez-Coello MS; Diaz-Maroto MC;
Address:		"Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), Instituto Regional de Investigacion y Desarrollo Agroalimentario y Forestal, Ctra. Toledo-Albacete s/n, 13700 Tomelloso (Ciudad Real), Spain. Area of Food Technology, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo Jose Cela, 10, 13071 Ciudad Real, Spain. Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo Jose Cela, 10, 13071 Ciudad Real, Spain. Area of Food Technology, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo Jose Cela, 10, 13071 Ciudad Real, Spain. Electronic address: mariaconsuelo.diaz@uclm.es"
Journal Title:		Food Chem
Year:		2019
Volume:		20181013
Issue:
Page Number:		485 - 493
DOI:		10.1016/j.foodchem.2018.10.072
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aim of this study was to evaluate the oenological potential of natural extracts from winery and cooperage by-products, either alone or with a colloidal silver complex (CSC), on the quality of red wines, as possible substitutes to SO(2). Natural extracts were obtained from grape seeds and American oak wood by accelerated extraction with subcritical water. The prefermentative addition of grape seed or oak wood extracts was an useful tool to control acetic acid bacteria development, without affecting the alcoholic and malolactic fermentations. Both extracts protected the wines against oxidation, without negatively modifying their phenolic and volatile composition. They did not cause organoleptic defects in wines, which presented greater aromatic complexity and were positively evaluated by the tasters. Therefore, the use of grape seed or oak wood extracts in red vinification could be a good alternative to replace or reduce the doses of SO(2)"
Keywords:		"Bioreactors Chromatography, High Pressure Liquid Humans Oxidation-Reduction Phenols/analysis Plant Extracts/chemistry Principal Component Analysis Seeds/chemistry/metabolism Silver/*chemistry Spectrometry, Mass, Electrospray Ionization Sulfur Dioxide/*che;"
Notes:		"MedlineMarchante, Lourdes Izquierdo-Canas, Pedro M Gomez-Alonso, Sergio Alanon, M Elena Garcia-Romero, Esteban Perez-Coello, M Soledad Diaz-Maroto, M Consuelo eng England 2018/11/10 Food Chem. 2019 Mar 15; 276:485-493. doi: 10.1016/j.foodchem.2018.10.072. Epub 2018 Oct 13"