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Food Chem

Title:		Toasted vine-shoot chips as enological additive
Author(s):		Cebrian-Tarancon C; Sanchez-Gomez R; Salinas MR; Alonso GL; Oliva J; Zalacain A;
Address:		"Universidad de Castilla-La Mancha, E.T.S.I. Agronomos y Montes, Catedra de Quimica Agricola, Avda. de Espana s/n, 02071 Albacete, Spain. Departamento de Quimica Agricola, Geologia y Edafologia, Facultad de Quimica, Universidad de Murcia, Campus de Espinardo s/n, 30100 Murcia Spain. Universidad de Castilla-La Mancha, E.T.S.I. Agronomos y Montes, Catedra de Quimica Agricola, Avda. de Espana s/n, 02071 Albacete, Spain. Electronic address: Amaya.Zalacain@uclm.es"
Journal Title:		Food Chem
Year:		2018
Volume:		20180424
Issue:
Page Number:		96 - 103
DOI:		10.1016/j.foodchem.2018.04.105
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Different ways of vine-shoots revalorization have been proposed, but not in wine yet, as for example in the same way as oak chips are being used. In this work, vine-shoot samples were submitted to a thermogravimetric analysis to establish the temperature range for its lignin structure decomposition, resulting between 160 and 180?ª+ degrees C. Then, vine-shoot chips from Airen and Cencibel cultivars, with a particle size around 2.5-3.5?ª+cm, were submitted to six toasting conditions: 160?ª+ degrees C and 180?ª+ degrees C for 45, 60 and 75?ª+min. Their volatile composition was very similar to oak chips, being vanillin the most important compound. Moreover, such vine-shoots have an interesting content of prodelphinidins that together with the stilbenes may contribute to wine antioxidant activity. The toasting conditions at 180?ª+ degrees C/45?ª+min were the most suitable one for releasing the mentioned valuable compounds in order to propose vine-shoots as new enological additive similar to oak chips"
Keywords:		Antioxidants/analysis Benzaldehydes/analysis Lignin/analysis/*chemistry Particle Size Plant Shoots/*chemistry Quercus/chemistry Stilbenes/analysis Temperature Thermogravimetry Vitis/*chemistry Volatile Organic Compounds/*analysis Wine Wood/chemistry Chips;
Notes:		"MedlineCebrian-Tarancon, Cristina Sanchez-Gomez, Rosario Salinas, M Rosario Alonso, Gonzalo L Oliva, Jose Zalacain, Amaya eng England 2018/05/23 Food Chem. 2018 Oct 15; 263:96-103. doi: 10.1016/j.foodchem.2018.04.105. Epub 2018 Apr 24"