Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality
•Grapevine shoot extract (VIN) stabilized the color of red wines.•Monomeric anthocyanins decreased while pyroanthocyanins increased in VIN wines.•Hydroxybenzoic and hydroxycinnamic acids and flavanols were preserved in VIN wines.•VIN at high dose affected sensory properties. Following a preliminary...
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| Veröffentlicht in: | Food chemistry 2018-03, Vol.243, p.453-460 |
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| creator | Raposo, Rafaela Chinnici, Fabio Ruiz-Moreno, María José Puertas, Belén Cuevas, Francisco J. Carbú, María Guerrero, Raúl F. Ortíz-Somovilla, Víctor Moreno-Rojas, José Manuel Cantos-Villar, Emma |
| description | •Grapevine shoot extract (VIN) stabilized the color of red wines.•Monomeric anthocyanins decreased while pyroanthocyanins increased in VIN wines.•Hydroxybenzoic and hydroxycinnamic acids and flavanols were preserved in VIN wines.•VIN at high dose affected sensory properties.
Following a preliminary study to determine the possibility of using a grapevine shoot extract (VIN) as a sustainable alternative to sulfur dioxide (SO2), in this study, the chromatic features, phenolic composition, and sensory analysis of wines treated with VIN at two concentrations were studied during storage in bottle for the first time. The highest differences were found in phenolic compounds after 12months of storage in bottle. The VIN wines had a low content of free anthocyanins and were high in vinyl-pyranoanthocyanins, and B-type vitisins. Consequently, they showed better chromatic characteristics. Moreover VIN, especially at high dose, preserved non-anthocyanin phenolic compounds better than SO2. However, at this high dose some organoleptic properties were affected. VIN, when used at a low dose, is able to preserve wine composition without loss of quality. |
| doi_str_mv | 10.1016/j.foodchem.2017.09.111 |
| format | Article |
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Following a preliminary study to determine the possibility of using a grapevine shoot extract (VIN) as a sustainable alternative to sulfur dioxide (SO2), in this study, the chromatic features, phenolic composition, and sensory analysis of wines treated with VIN at two concentrations were studied during storage in bottle for the first time. The highest differences were found in phenolic compounds after 12months of storage in bottle. The VIN wines had a low content of free anthocyanins and were high in vinyl-pyranoanthocyanins, and B-type vitisins. Consequently, they showed better chromatic characteristics. Moreover VIN, especially at high dose, preserved non-anthocyanin phenolic compounds better than SO2. However, at this high dose some organoleptic properties were affected. VIN, when used at a low dose, is able to preserve wine composition without loss of quality.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2017.09.111</identifier><identifier>PMID: 29146365</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Anthocyanins ; Anthocyanins - analysis ; Color ; Food Additives - analysis ; Humans ; Phenols - analysis ; Plant Shoots - chemistry ; Polyphenols ; Quality Control ; Quality wine ; Stilbene ; Sulfur dioxide ; Sulfur Dioxide - analysis ; Taste ; Vitis - chemistry ; Wine - analysis</subject><ispartof>Food chemistry, 2018-03, Vol.243, p.453-460</ispartof><rights>2017 Elsevier Ltd</rights><rights>Copyright © 2017 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c453t-702858c3ffe15ce830d8a510aed6aa67a1211ae38fcd78dae8725a09eb13f8473</citedby><cites>FETCH-LOGICAL-c453t-702858c3ffe15ce830d8a510aed6aa67a1211ae38fcd78dae8725a09eb13f8473</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814617315881$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,65309</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29146365$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Raposo, Rafaela</creatorcontrib><creatorcontrib>Chinnici, Fabio</creatorcontrib><creatorcontrib>Ruiz-Moreno, María José</creatorcontrib><creatorcontrib>Puertas, Belén</creatorcontrib><creatorcontrib>Cuevas, Francisco J.</creatorcontrib><creatorcontrib>Carbú, María</creatorcontrib><creatorcontrib>Guerrero, Raúl F.</creatorcontrib><creatorcontrib>Ortíz-Somovilla, Víctor</creatorcontrib><creatorcontrib>Moreno-Rojas, José Manuel</creatorcontrib><creatorcontrib>Cantos-Villar, Emma</creatorcontrib><title>Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Grapevine shoot extract (VIN) stabilized the color of red wines.•Monomeric anthocyanins decreased while pyroanthocyanins increased in VIN wines.•Hydroxybenzoic and hydroxycinnamic acids and flavanols were preserved in VIN wines.•VIN at high dose affected sensory properties.
Following a preliminary study to determine the possibility of using a grapevine shoot extract (VIN) as a sustainable alternative to sulfur dioxide (SO2), in this study, the chromatic features, phenolic composition, and sensory analysis of wines treated with VIN at two concentrations were studied during storage in bottle for the first time. The highest differences were found in phenolic compounds after 12months of storage in bottle. The VIN wines had a low content of free anthocyanins and were high in vinyl-pyranoanthocyanins, and B-type vitisins. Consequently, they showed better chromatic characteristics. Moreover VIN, especially at high dose, preserved non-anthocyanin phenolic compounds better than SO2. However, at this high dose some organoleptic properties were affected. VIN, when used at a low dose, is able to preserve wine composition without loss of quality.</description><subject>Anthocyanins</subject><subject>Anthocyanins - analysis</subject><subject>Color</subject><subject>Food Additives - analysis</subject><subject>Humans</subject><subject>Phenols - analysis</subject><subject>Plant Shoots - chemistry</subject><subject>Polyphenols</subject><subject>Quality Control</subject><subject>Quality wine</subject><subject>Stilbene</subject><subject>Sulfur dioxide</subject><subject>Sulfur Dioxide - analysis</subject><subject>Taste</subject><subject>Vitis - chemistry</subject><subject>Wine - analysis</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMtOwzAQRS0EouXxC5WXbBo8cZM4rECIl1SJBbC2jD1uUyVxaidF_XtcStkiWRrJc65nfAiZAEuAQX69SqxzRi-xSVIGRcLKBACOyBhEwacFK9JjMmaciamAWT4iZyGsGGORFadklJbxkufZmHy8DbUdPLUekXo09KtqMdB-6d2wWMaKdAhInaULrzrcxC4NS-f6cENfmk7pnrr2B9sF6XpQddVvL8iJVXXAy996Tj4eH97vn6fz16eX-7v5VM8y3sc1U5EJza1FyDQKzoxQGTCFJlcqLxSkAAq5sNoUwigURZopVuIncCtmBT8nV_t3O-_WA4ZeNlXQWNeqRTcECWWep5zHE9F8j2rvQvBoZeerRvmtBCZ3SuVKHpTKnVLJShmVxuDkd8bw2aD5ix0cRuB2D2D86aZCL4OusNVoKo-6l8ZV_834BtVWi24</recordid><startdate>20180315</startdate><enddate>20180315</enddate><creator>Raposo, Rafaela</creator><creator>Chinnici, Fabio</creator><creator>Ruiz-Moreno, María José</creator><creator>Puertas, Belén</creator><creator>Cuevas, Francisco J.</creator><creator>Carbú, María</creator><creator>Guerrero, Raúl F.</creator><creator>Ortíz-Somovilla, Víctor</creator><creator>Moreno-Rojas, José Manuel</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></search><sort><creationdate>20180315</creationdate><title>Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality</title><author>Raposo, Rafaela ; Chinnici, Fabio ; Ruiz-Moreno, María José ; Puertas, Belén ; Cuevas, Francisco J. ; Carbú, María ; Guerrero, Raúl F. ; Ortíz-Somovilla, Víctor ; Moreno-Rojas, José Manuel ; Cantos-Villar, Emma</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c453t-702858c3ffe15ce830d8a510aed6aa67a1211ae38fcd78dae8725a09eb13f8473</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Anthocyanins</topic><topic>Anthocyanins - analysis</topic><topic>Color</topic><topic>Food Additives - analysis</topic><topic>Humans</topic><topic>Phenols - analysis</topic><topic>Plant Shoots - chemistry</topic><topic>Polyphenols</topic><topic>Quality Control</topic><topic>Quality wine</topic><topic>Stilbene</topic><topic>Sulfur dioxide</topic><topic>Sulfur Dioxide - analysis</topic><topic>Taste</topic><topic>Vitis - chemistry</topic><topic>Wine - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Raposo, Rafaela</creatorcontrib><creatorcontrib>Chinnici, Fabio</creatorcontrib><creatorcontrib>Ruiz-Moreno, María José</creatorcontrib><creatorcontrib>Puertas, Belén</creatorcontrib><creatorcontrib>Cuevas, Francisco J.</creatorcontrib><creatorcontrib>Carbú, María</creatorcontrib><creatorcontrib>Guerrero, Raúl F.</creatorcontrib><creatorcontrib>Ortíz-Somovilla, Víctor</creatorcontrib><creatorcontrib>Moreno-Rojas, José Manuel</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>Chinnici, Fabio</au><au>Ruiz-Moreno, María José</au><au>Puertas, Belén</au><au>Cuevas, Francisco J.</au><au>Carbú, María</au><au>Guerrero, Raúl F.</au><au>Ortíz-Somovilla, Víctor</au><au>Moreno-Rojas, José Manuel</au><au>Cantos-Villar, Emma</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2018-03-15</date><risdate>2018</risdate><volume>243</volume><spage>453</spage><epage>460</epage><pages>453-460</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Grapevine shoot extract (VIN) stabilized the color of red wines.•Monomeric anthocyanins decreased while pyroanthocyanins increased in VIN wines.•Hydroxybenzoic and hydroxycinnamic acids and flavanols were preserved in VIN wines.•VIN at high dose affected sensory properties.
Following a preliminary study to determine the possibility of using a grapevine shoot extract (VIN) as a sustainable alternative to sulfur dioxide (SO2), in this study, the chromatic features, phenolic composition, and sensory analysis of wines treated with VIN at two concentrations were studied during storage in bottle for the first time. The highest differences were found in phenolic compounds after 12months of storage in bottle. The VIN wines had a low content of free anthocyanins and were high in vinyl-pyranoanthocyanins, and B-type vitisins. Consequently, they showed better chromatic characteristics. Moreover VIN, especially at high dose, preserved non-anthocyanin phenolic compounds better than SO2. However, at this high dose some organoleptic properties were affected. VIN, when used at a low dose, is able to preserve wine composition without loss of quality.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>29146365</pmid><doi>10.1016/j.foodchem.2017.09.111</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Anthocyanins Anthocyanins - analysis Color Food Additives - analysis Humans Phenols - analysis Plant Shoots - chemistry Polyphenols Quality Control Quality wine Stilbene Sulfur dioxide Sulfur Dioxide - analysis Taste Vitis - chemistry Wine - analysis |
| title | Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality |
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