Assessment of vine-shoots in a model wines as enological additives

•Vine-shoot fragments as enological additives.•Granule and chip formats in different dosages and maceration times were tested.•Significant release of volatile and phenolic compounds were quantified.•Vanillin and guaiacol thresholds were overcome.•Ellagic acid and trans-resveratrol content higher due to vine-shoot treatments. 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 (Airén and Cencibel), size (chip and granule), toasting (toasted and non-toasted), dosage (4 and 12 g/L) and maceration time (1, 7, 21, 35 and 120 days) were tested. Results showed an important transference of high-value enological compounds after 35 days of maceration with 12 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.