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Food Chem

Title:		Assessment of vine-shoots in a model wines as enological additives
Author(s):		Cristina CT; Rosario SG; Miguel CJ; Amaya Z; Alonso GL; Rosario SM;
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. Universidad Politecnica de Valencia, Departamento de Estadistica Aplicada e Investigacion y Calidad de Operaciones, Camino de Vera, s/n, 46022 Valencia, 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: Rosario.Salinas@uclm.es"
Journal Title:		Food Chem
Year:		2019
Volume:		20190226
Issue:
Page Number:		86 - 95
DOI:		10.1016/j.foodchem.2019.02.075
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"For the first time, the possibility of using vine-shoots as enological additives, similar to oak chips, is proposed. Their volatile and phenolic compounds contribution to a model wine was studied. Variables such as vine-shoot vinifera (Airen and Cencibel), size (chip and granule), toasting (toasted and non-toasted), dosage (4 and 12?ª+g/L) and maceration time (1, 7, 21, 35 and 120?ª+days) were tested. Results showed an important transference of high-value enological compounds after 35?ª+days of maceration with 12?ª+g/L of toasted vine-shoots. Vanillin or guaiacol were found in concentrations always higher than their wine odor thresholds, depending on the variety and vine-shoot formats used. Moreover, trans-resveratrol and ellagic acid stand out for their high concentrations. This transference rate shows the enological aptitude of vine-shoots with a possibly positive contribution in real wines, both at sensory and functional level, although future studies in real wines must be carried out"
Keywords:		Antioxidants/analysis Benzaldehydes/analysis Guaiacol/analysis Phenols/analysis Plant Shoots/*chemistry Resveratrol/analysis Volatile Organic Compounds/analysis Wine/*analysis Antioxidant activity Model wine Phenolic compounds Tannin Vine-shoots Volatiles;
Notes:		"MedlineCristina, Cebrian-Tarancon Rosario, Sanchez-Gomez Miguel, Carot Jose Amaya, Zalacain Alonso, Gonzalo L Rosario, Salinas M eng England 2019/03/25 Food Chem. 2019 Aug 1; 288:86-95. doi: 10.1016/j.foodchem.2019.02.075. Epub 2019 Feb 26"