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Food Res Int

Title:		Winemaking with vine-shoots. Modulating the composition of wines by using their own resources
Author(s):		Cebrian-Tarancon C; Sanchez-Gomez R; Cabrita MJ; Garcia R; Zalacain A; Alonso GL; Salinas MR;
Address:		"E.T.S.I. Agronomos y Montes, Catedra de Quimica Agricola, Universidad de Castilla-La Mancha, Avda. de Espana s/n, 02071 Albacete, Spain. ICAAM - Instituto de Ciencias Agrarias e Ambientais Mediterranicas, Universidade de Evora, Nucleo da Mitra, Ap. 94, Evora, Portugal. ICAAM - Instituto de Ciencias Agrarias e Ambientais Mediterranicas, Universidade de Evora, Nucleo da Mitra, Ap. 94, Evora, Portugal; LAQV, REQUIMTE, Faculdade de Ciencias e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal. E.T.S.I. Agronomos y Montes, Catedra de Quimica Agricola, Universidad de Castilla-La Mancha, Avda. de Espana s/n, 02071 Albacete, Spain. Electronic address: Rosario.Salinas@uclm.es"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190315
Issue:
Page Number:		117 - 126
DOI:		10.1016/j.foodres.2019.03.032
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Vine-shoots from two important Vitis vinifera, Airen and Cencibel, have been prepared in two different formats (chip and granule) and added (12?ª+g/L) in their own wines in different winemaking steps. Results have shown significant differences depending in all conditions tested, and wine chemical composition was modulated while in contact with vine-shoots. Compounds such as trans-resveratrol, increased its concentration up to 4?ª+mg/L in Airen white wines. In Cencibel red wines, vanillin was found in a concentration four times above its odor threshold and independently of the vine-shoot variety, format and moment of addition, compounds such as (-)-epicatechin and (+)-catechin increased the concentration with respect to the control wine. When vine-shoots were added after fermentation, beta-ionol appeared for first time in all wines. In case of guaiacol, the higher increment was observed for Airen wines. Therefore, it is possible to elaborate distinctive wines using their own resources"
Keywords:		Fermentation Phenols/analysis/metabolism Plant Shoots/*chemistry Vitis/*chemistry Volatile Organic Compounds/analysis/metabolism Wine/*analysis Enological additive Phenolic compounds Vine-shoots Volatiles Wine;
Notes:		"MedlineCebrian-Tarancon, Cristina Sanchez-Gomez, Rosario Cabrita, Maria Joao Garcia, Raquel Zalacain, Amaya Alonso, Gonzalo L Salinas, M Rosario eng Research Support, Non-U.S. Gov't Canada 2019/05/22 Food Res Int. 2019 Jul; 121:117-126. doi: 10.1016/j.foodres.2019.03.032. Epub 2019 Mar 15"