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Food Res Int

Title:		Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO(2) for white wines: Effects on chemical composition and sensorial properties
Author(s):		Marchante L; Loarce L; Izquierdo-Canas PM; 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, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo Jose Cela, 10, 13071 Ciudad Real, Spain. 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; Parque Cientifico y Tecnologico de Castilla-La Mancha, Paseo de la Innovacion, No. 1, 02006 Albacete, 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, 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 Res Int
Year:		2019
Volume:		20190727
Issue:
Page Number:		108594 -
DOI:		10.1016/j.foodres.2019.108594
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The search for alternative additives to sulfur dioxide, with antioxidant and antimicrobial activity, in the production of wines is one of the current objectives of the enological industry. In the present study, aqueous extracts obtained from winery byproducts (grape seeds and stems), alone or in combination with colloidal silver complex, have been used in white vinification. The antimicrobial effect of the extracts was similar to that of sulfur dioxide, being more effective on lactic and acetic bacteria in those wines to which colloidal silver was added. The effect on the color, the phenolic compounds and the volatile fraction of the wines was evaluated, as well as their sensory profile. The use of both extracts modified the color of the wines, increasing the chromatic parameters a* and b*, indicating a browning tendency, although no other signs of oxidation were found. Wines with seed extracts contained higher amounts of flavan-3-ols, and a significant increase in some volatile compounds such as fatty acid ethyl esters and benzene compounds, which were identified in the extracts. From a sensorial point of view, the wines with stem extracts were the most similar to those elaborated with SO(2), detecting a certain bitterness in wines with seed extracts"
Keywords:		"Anti-Infective Agents/chemistry Antioxidants/chemistry Chemical Phenomena Colony Count, Microbial Color Food Handling Food Microbiology Grape Seed Extract/*analysis Humans Hydrogen-Ion Concentration Lactobacillales/drug effects/metabolism Olfactory Percep;"
Notes:		"MedlineMarchante, Lourdes Loarce, Lucia Izquierdo-Canas, Pedro M Alanon, M Elena Garcia-Romero, Esteban Perez-Coello, M Soledad Diaz-Maroto, M Consuelo eng Research Support, Non-U.S. Gov't Canada 2019/09/27 Food Res Int. 2019 Nov; 125:108594. doi: 10.1016/j.foodres.2019.108594. Epub 2019 Jul 27"