Grapevine-shoot stilbene extract as a preservative in red wine
•A stilbene extract (Vineatrol) was evaluated as an alternative to SO2 in red wine.•Vineatrol addition increased color at bottling.•Volatile composition was hardly affected.•Wines without SO2 were more oxidized after 12months of storage in bottle.•Vineatrol addition modified the olfactometric profil...
Gespeichert in:
| Veröffentlicht in: | Food chemistry 2016-04, Vol.197, p.1102-1111 |
|---|---|
| Hauptverfasser: | , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1111 |
|---|---|
| container_issue | |
| container_start_page | 1102 |
| container_title | Food chemistry |
| container_volume | 197 |
| creator | Raposo, Rafaela Ruiz-Moreno, María José Garde-Cerdán, Teresa Puertas, Belén Moreno-Rojas, José Manuel Gonzalo-Diago, Ana Guerrero, Raúl Ortíz, Víctor Cantos-Villar, Emma |
| description | •A stilbene extract (Vineatrol) was evaluated as an alternative to SO2 in red wine.•Vineatrol addition increased color at bottling.•Volatile composition was hardly affected.•Wines without SO2 were more oxidized after 12months of storage in bottle.•Vineatrol addition modified the olfactometric profile of wines.
This paper reports the use of a grapevine-shoot stilbene extract (Vineatrol®) as a preservative in red wine. Its effectiveness to preserve red wine quality under two different winemaking systems (traditional and Ganimede) was studied at bottling and after twelve months of storage in bottle. Enological parameters, color related parameters, volatile composition, sensory analysis and olfactometric profile were evaluated. At bottling wines treated with Vineatrol showed higher color related parameters and higher score in sensory analysis than those treated with SO2. The use of SO2 increased ester and alcohol volatile compounds in relation to the use of Vineatrol. Wine olfactometric profile was modified by Vineatrol addition. Two new odorant zones with high modified frequency appeared in wines treated with Vineatrol. After 12months of storage in bottle, wines treated with Vineatrol showed parameters related to oxidation. The weak point of the process seemed to be the evolution during the storage in bottle. |
| doi_str_mv | 10.1016/j.foodchem.2015.11.102 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1750433489</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S030881461530248X</els_id><sourcerecordid>1750433489</sourcerecordid><originalsourceid>FETCH-LOGICAL-c368t-9719c4636a8b2ee9a46be3720f16a8cf8cdfff48c5209a0ba471e4b88a476caf3</originalsourceid><addsrcrecordid>eNqFkEtPwzAQhC0EoqXwF6ocuST4Fce5IFAFBakSFzhbjrNWXeVR7DTAv8dVW66cdjX6Zkc7CM0Jzggm4m6T2b6vzRrajGKSZ4REnZ6hKZEFSwtc0HM0xQzLVBIuJugqhA3GOLLyEk2oEEUuuZii-6XXWxhdB2lY9_2QhME1FXSQwPfgtRkSHRKdbD0E8KMe3AiJ6xIPdfIVTdfowuomwM1xztDH89P74iVdvS1fF4-r1DAhh7QsSGm4YELLigKUmosKWEGxJVEyVpraWsulySkuNa40LwjwSsq4CKMtm6Hbw92t7z93EAbVumCgaXQH_S4oUuSYM8ZlGVFxQI3vQ_Bg1da7VvsfRbDad6c26tSd2nenCIk6jcb5MWNXtVD_2U5lReDhAED8dHTgVTAOOgO182AGVffuv4xffPuDhQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1750433489</pqid></control><display><type>article</type><title>Grapevine-shoot stilbene extract as a preservative in red wine</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals</source><creator>Raposo, Rafaela ; Ruiz-Moreno, María José ; Garde-Cerdán, Teresa ; Puertas, Belén ; Moreno-Rojas, José Manuel ; Gonzalo-Diago, Ana ; Guerrero, Raúl ; Ortíz, Víctor ; Cantos-Villar, Emma</creator><creatorcontrib>Raposo, Rafaela ; Ruiz-Moreno, María José ; Garde-Cerdán, Teresa ; Puertas, Belén ; Moreno-Rojas, José Manuel ; Gonzalo-Diago, Ana ; Guerrero, Raúl ; Ortíz, Víctor ; Cantos-Villar, Emma</creatorcontrib><description>•A stilbene extract (Vineatrol) was evaluated as an alternative to SO2 in red wine.•Vineatrol addition increased color at bottling.•Volatile composition was hardly affected.•Wines without SO2 were more oxidized after 12months of storage in bottle.•Vineatrol addition modified the olfactometric profile of wines.
This paper reports the use of a grapevine-shoot stilbene extract (Vineatrol®) as a preservative in red wine. Its effectiveness to preserve red wine quality under two different winemaking systems (traditional and Ganimede) was studied at bottling and after twelve months of storage in bottle. Enological parameters, color related parameters, volatile composition, sensory analysis and olfactometric profile were evaluated. At bottling wines treated with Vineatrol showed higher color related parameters and higher score in sensory analysis than those treated with SO2. The use of SO2 increased ester and alcohol volatile compounds in relation to the use of Vineatrol. Wine olfactometric profile was modified by Vineatrol addition. Two new odorant zones with high modified frequency appeared in wines treated with Vineatrol. After 12months of storage in bottle, wines treated with Vineatrol showed parameters related to oxidation. The weak point of the process seemed to be the evolution during the storage in bottle.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2015.11.102</identifier><identifier>PMID: 26675846</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Color ; Esters - analysis ; Food Preservation - methods ; Olfactometry ; Oxidation-Reduction ; Phenols ; Sensorial ; Smell ; Stilbene ; Stilbenes ; Sulfur dioxide ; Taste ; Volatile compounds ; Wine - analysis</subject><ispartof>Food chemistry, 2016-04, Vol.197, p.1102-1111</ispartof><rights>2015 Elsevier Ltd</rights><rights>Copyright © 2015 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-9719c4636a8b2ee9a46be3720f16a8cf8cdfff48c5209a0ba471e4b88a476caf3</citedby><cites>FETCH-LOGICAL-c368t-9719c4636a8b2ee9a46be3720f16a8cf8cdfff48c5209a0ba471e4b88a476caf3</cites><orcidid>0000-0001-8560-8821 ; 0000-0002-0868-4692 ; 0000-0002-9372-1346</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S030881461530248X$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26675846$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Raposo, Rafaela</creatorcontrib><creatorcontrib>Ruiz-Moreno, María José</creatorcontrib><creatorcontrib>Garde-Cerdán, Teresa</creatorcontrib><creatorcontrib>Puertas, Belén</creatorcontrib><creatorcontrib>Moreno-Rojas, José Manuel</creatorcontrib><creatorcontrib>Gonzalo-Diago, Ana</creatorcontrib><creatorcontrib>Guerrero, Raúl</creatorcontrib><creatorcontrib>Ortíz, Víctor</creatorcontrib><creatorcontrib>Cantos-Villar, Emma</creatorcontrib><title>Grapevine-shoot stilbene extract as a preservative in red wine</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•A stilbene extract (Vineatrol) was evaluated as an alternative to SO2 in red wine.•Vineatrol addition increased color at bottling.•Volatile composition was hardly affected.•Wines without SO2 were more oxidized after 12months of storage in bottle.•Vineatrol addition modified the olfactometric profile of wines.
This paper reports the use of a grapevine-shoot stilbene extract (Vineatrol®) as a preservative in red wine. Its effectiveness to preserve red wine quality under two different winemaking systems (traditional and Ganimede) was studied at bottling and after twelve months of storage in bottle. Enological parameters, color related parameters, volatile composition, sensory analysis and olfactometric profile were evaluated. At bottling wines treated with Vineatrol showed higher color related parameters and higher score in sensory analysis than those treated with SO2. The use of SO2 increased ester and alcohol volatile compounds in relation to the use of Vineatrol. Wine olfactometric profile was modified by Vineatrol addition. Two new odorant zones with high modified frequency appeared in wines treated with Vineatrol. After 12months of storage in bottle, wines treated with Vineatrol showed parameters related to oxidation. The weak point of the process seemed to be the evolution during the storage in bottle.</description><subject>Color</subject><subject>Esters - analysis</subject><subject>Food Preservation - methods</subject><subject>Olfactometry</subject><subject>Oxidation-Reduction</subject><subject>Phenols</subject><subject>Sensorial</subject><subject>Smell</subject><subject>Stilbene</subject><subject>Stilbenes</subject><subject>Sulfur dioxide</subject><subject>Taste</subject><subject>Volatile compounds</subject><subject>Wine - analysis</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkEtPwzAQhC0EoqXwF6ocuST4Fce5IFAFBakSFzhbjrNWXeVR7DTAv8dVW66cdjX6Zkc7CM0Jzggm4m6T2b6vzRrajGKSZ4REnZ6hKZEFSwtc0HM0xQzLVBIuJugqhA3GOLLyEk2oEEUuuZii-6XXWxhdB2lY9_2QhME1FXSQwPfgtRkSHRKdbD0E8KMe3AiJ6xIPdfIVTdfowuomwM1xztDH89P74iVdvS1fF4-r1DAhh7QsSGm4YELLigKUmosKWEGxJVEyVpraWsulySkuNa40LwjwSsq4CKMtm6Hbw92t7z93EAbVumCgaXQH_S4oUuSYM8ZlGVFxQI3vQ_Bg1da7VvsfRbDad6c26tSd2nenCIk6jcb5MWNXtVD_2U5lReDhAED8dHTgVTAOOgO182AGVffuv4xffPuDhQ</recordid><startdate>20160415</startdate><enddate>20160415</enddate><creator>Raposo, Rafaela</creator><creator>Ruiz-Moreno, María José</creator><creator>Garde-Cerdán, Teresa</creator><creator>Puertas, Belén</creator><creator>Moreno-Rojas, José Manuel</creator><creator>Gonzalo-Diago, Ana</creator><creator>Guerrero, Raúl</creator><creator>Ortíz, Víctor</creator><creator>Cantos-Villar, Emma</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-8560-8821</orcidid><orcidid>https://orcid.org/0000-0002-0868-4692</orcidid><orcidid>https://orcid.org/0000-0002-9372-1346</orcidid></search><sort><creationdate>20160415</creationdate><title>Grapevine-shoot stilbene extract as a preservative in red wine</title><author>Raposo, Rafaela ; Ruiz-Moreno, María José ; Garde-Cerdán, Teresa ; Puertas, Belén ; Moreno-Rojas, José Manuel ; Gonzalo-Diago, Ana ; Guerrero, Raúl ; Ortíz, Víctor ; Cantos-Villar, Emma</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-9719c4636a8b2ee9a46be3720f16a8cf8cdfff48c5209a0ba471e4b88a476caf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Color</topic><topic>Esters - analysis</topic><topic>Food Preservation - methods</topic><topic>Olfactometry</topic><topic>Oxidation-Reduction</topic><topic>Phenols</topic><topic>Sensorial</topic><topic>Smell</topic><topic>Stilbene</topic><topic>Stilbenes</topic><topic>Sulfur dioxide</topic><topic>Taste</topic><topic>Volatile compounds</topic><topic>Wine - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Raposo, Rafaela</creatorcontrib><creatorcontrib>Ruiz-Moreno, María José</creatorcontrib><creatorcontrib>Garde-Cerdán, Teresa</creatorcontrib><creatorcontrib>Puertas, Belén</creatorcontrib><creatorcontrib>Moreno-Rojas, José Manuel</creatorcontrib><creatorcontrib>Gonzalo-Diago, Ana</creatorcontrib><creatorcontrib>Guerrero, Raúl</creatorcontrib><creatorcontrib>Ortíz, Víctor</creatorcontrib><creatorcontrib>Cantos-Villar, Emma</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Raposo, Rafaela</au><au>Ruiz-Moreno, María José</au><au>Garde-Cerdán, Teresa</au><au>Puertas, Belén</au><au>Moreno-Rojas, José Manuel</au><au>Gonzalo-Diago, Ana</au><au>Guerrero, Raúl</au><au>Ortíz, Víctor</au><au>Cantos-Villar, Emma</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Grapevine-shoot stilbene extract as a preservative in red wine</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2016-04-15</date><risdate>2016</risdate><volume>197</volume><spage>1102</spage><epage>1111</epage><pages>1102-1111</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•A stilbene extract (Vineatrol) was evaluated as an alternative to SO2 in red wine.•Vineatrol addition increased color at bottling.•Volatile composition was hardly affected.•Wines without SO2 were more oxidized after 12months of storage in bottle.•Vineatrol addition modified the olfactometric profile of wines.
This paper reports the use of a grapevine-shoot stilbene extract (Vineatrol®) as a preservative in red wine. Its effectiveness to preserve red wine quality under two different winemaking systems (traditional and Ganimede) was studied at bottling and after twelve months of storage in bottle. Enological parameters, color related parameters, volatile composition, sensory analysis and olfactometric profile were evaluated. At bottling wines treated with Vineatrol showed higher color related parameters and higher score in sensory analysis than those treated with SO2. The use of SO2 increased ester and alcohol volatile compounds in relation to the use of Vineatrol. Wine olfactometric profile was modified by Vineatrol addition. Two new odorant zones with high modified frequency appeared in wines treated with Vineatrol. After 12months of storage in bottle, wines treated with Vineatrol showed parameters related to oxidation. The weak point of the process seemed to be the evolution during the storage in bottle.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>26675846</pmid><doi>10.1016/j.foodchem.2015.11.102</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0001-8560-8821</orcidid><orcidid>https://orcid.org/0000-0002-0868-4692</orcidid><orcidid>https://orcid.org/0000-0002-9372-1346</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2016-04, Vol.197, p.1102-1111 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1750433489 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Color Esters - analysis Food Preservation - methods Olfactometry Oxidation-Reduction Phenols Sensorial Smell Stilbene Stilbenes Sulfur dioxide Taste Volatile compounds Wine - analysis |
| title | Grapevine-shoot stilbene extract as a preservative in red wine |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-09T00%3A29%3A45IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Grapevine-shoot%20stilbene%20extract%20as%20a%20preservative%20in%20red%20wine&rft.jtitle=Food%20chemistry&rft.au=Raposo,%20Rafaela&rft.date=2016-04-15&rft.volume=197&rft.spage=1102&rft.epage=1111&rft.pages=1102-1111&rft.issn=0308-8146&rft.eissn=1873-7072&rft_id=info:doi/10.1016/j.foodchem.2015.11.102&rft_dat=%3Cproquest_cross%3E1750433489%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1750433489&rft_id=info:pmid/26675846&rft_els_id=S030881461530248X&rfr_iscdi=true |