Effect of a grapevine‐shoot waste extract on red wine aromatic properties

BACKGROUND The use of a grapevine‐shoot extract (VIN) is being studied as an alternative to sulfur dioxide (SO2). VIN stabilizes anthocyanins and preserves polyphenolic compounds, and thus improves chromatic wine properties. In this study, selected aroma compounds (esters, C13‐norisoprenoids, oxidation and vine‐shoot‐related compounds), sensory analysis and the olfactometric profile were determined in the wines treated with VIN at two concentrations. RESULTS Treatment with VIN hardly modified the content of esters and oxidation‐related compounds in the wines. However, the high β‐damascenone and isoeugenol contents and the increase in astringency at tasting in VIN wines were noteworthy, as were some odorant zones. All these were established as VIN markers after the chemometric data analysis. CONCLUSION These data revealed that only the lowest dose tested may be recommended as a suitable alternative to SO2. Although some aromatic properties of these wines may change, these changes are not considered to affect the quality of the wines negatively. These results are useful for wineries, which face having to discover the aroma‐related processes in the challenge of producing SO2‐free wines without detriment to their sensory properties. © 2018 Society of Chemical Industry