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Food Res Int

Title:		Pruned vine-shoots as a new enological additive to differentiate the chemical profile of wines
Author(s):		Cebrian-Tarancon C; Fernandez-Roldan F; Sanchez-Gomez R; Alonso GL; Salinas MR;
Address:		"Catedra de Quimica Agricola, E.T.S.I. Agronomos y Montes, Universidad de Castilla-La Mancha, Avda. de Espana s/n, 02071 Albacete, Spain. Catedra de Quimica Agricola, E.T.S.I. Agronomos y Montes, Universidad de Castilla-La Mancha, Avda. de Espana s/n, 02071 Albacete, Spain; Pago de la Jaraba, Crta, Nacional 310, km 142, 7, 02600 Villarrobledo, Spain. Catedra de Quimica Agricola, E.T.S.I. Agronomos y Montes, 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:		2022
Volume:		20220328
Issue:
Page Number:		111195 -
DOI:		10.1016/j.foodres.2022.111195
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"For this study, Tempranillo wines were made by adding their own toasted vine-shoots (SEGs, 'Shoot- Enological - Granule'). The SEGs were added in two doses (12 and 24 g/L) at three different times (before alcoholic fermentation, in the middle of alcoholic fermentation, and after fermentations) and phenolic, volatile, and mineral composition were analysed. Results showed a decrease in the total content of phenolic compounds but stilbenes, specifically trans-resveratrol, increased in all wines macerated with SEGs, as did total anthocyanins when these additives were added in the middle of fermentation. Furthermore, the ratios related to glycosylated monomeric anthocyanins were significantly higher in wines treated with SEGs. The use of SEGs did not affect the total content of volatile compounds. However, changes in terms of individual compounds resulted in an odorant series associated with SEGs, named 'sweet woody', formed by compounds such as ethyl vanillate, ethyl cinnamate, and vanillin. Finally, the mineral composition of the wines was not affected using SEGs, whereby potassium was the most abundant in all the wines"
Keywords:		Anthocyanins/analysis Fruit/chemistry Phenols/analysis *Vitis/chemistry *Volatile Organic Compounds/analysis *Wine/analysis Enological additive Minerals Phenolics SEGs Vine-shoots Volatiles Winemaking;
Notes:		"MedlineCebrian-Tarancon, C Fernandez-Roldan, F Sanchez-Gomez, R Alonso, G L Salinas, M R eng Research Support, Non-U.S. Gov't Canada 2022/06/03 Food Res Int. 2022 Jun; 156:111195. doi: 10.1016/j.foodres.2022.111195. Epub 2022 Mar 28"