IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Grape stems as preservative in Tempranillo wine

Grape stems as preservative in Tempranillo wine

Abstract

SO2 is the most widely used preservative in the wine industry. However, there are several drawbacks related with the use of SO2 in wine such as its toxicity and the unpleasant odor in case of excess. These reasons justify the importance of searching alternatives to reduce or eliminate this preservative from wine. The grapes stems are discarded early on in the winemaking process, in spite of containing large amounts of polyphenolic compounds with antioxidant activity. The aim of this work was to determine whether the ground stem and its extract had the potential to replace SO2 in wine. For this, five Tempranillo red wines were made: a positive control with SO2 (60 mg/L); a negative control without any preservatives; a wine with Tempranillo stem extract (200 mg/L); a wine with a combination of Tempranillo stem extract (100 mg/L) and SO2 (20 mg/L), and a wine with ground Tempranillo stem (310 mg/L). After a year of bottle storage under cellar conditions, the wines with different treatments had similar values for antioxidant capacity (ABTS), total polyphenolic or total anthocyanin content. The most abundant individual polyphenols found in all samples were gallic and caftaric acids, catechin and malvidin-3-glucoside. The evolution of all these compounds throughout the winemaking process followed the literature. Positive control wine had a higher concentration of caftaric acid. The concentrations of gallic acid, catechin and malvidin-3-glucoside were more homogenous among treatments. The sensory analysis by a triangular test showed that the positive control wine was only perceptibly different from the Tempranillo extract wine and the negative control at 99% confidence level. Tempranillo stem wine only differed from the wine that combined SO2 and extract. Negative control wine differed from all treatments, except Tempranillo stem. This may indicate both the Tempranillo extract and ground stem may be good total or partial substitutes for SO2 as an antioxidant in red wines.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Nogueira Danielle1, Jiménez-Moreno Nerea1, Esparza Irene1 and Ancín-Azpilicueta Carmen1

1Public University of Navarre

Contact the author

Keywords

antioxidants, by-products, sulfite replacement

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Climate effect on ripening process in Vitis vinifera, L. cv. Cencibel

A seven years survey (2003 to 2009) has been carried out over old traditional vineyards cv. Cencibel in La Mancha region (Spain). Seven plots with more than 35 years old were sampled from veraison to harvest, measuring soluble solids (ºBaumé) and acid concentration (g/l in tartaric acid).

Read More

VOLTAMETRIC PROFILING OF RED WINE COMPOSITION DURING MACERATION: A STUDY ON FOUR GRAPE VARIETIES

During red wine vinification, maceration allows the must, and consequently the wine, to be enriched with several compounds that contribute to the creation of the typical organoleptic characteristics of red wines. Among these, extraction of polyphenols (PPs) during maceration is a major process of enological interest.
The purpose of this study was the evaluate the suitability of a rapid analytical approach based in linear sweep voltammetry to monitor PPs extraction during vinification.

Read More

New methods and technologies to describe the environment in terroir studies

The concept of terroir in viticulture deals with the influence of environmental factors on vine behaviour and grape ripening. Recent advances in technology, in particular computer technology, allow a more in-depth study of the environment. Geomorphology can be studied with digital Elevation Models (DEM). Soils can be surveyed with geophysics.

Read More

Effects of stress memory on grapevine resilience in response to recurrent drought and recovery events 

Plants have evolved different strategies to cope with environmental stresses and, although still debated, it was observed that they can remember past stress occurrence.
Anatomical and physiological adjustments have been observed in different grapevine cultivars after repeated drought exposure, however epigenetic, transcriptional and biochemical changes associated with drought-primed ecological memory have been poorly studied.
This work was conceived to test whether exposure to recurring events of mild drought could prime vines to endure severe drought stress. Particularly, we investigated whether the expected improved stress tolerance of Vitis vinifera cv Nebbiolo plants subjected over years to moderate and long-lasting water stress events (WS-primed) depended on molecular memory phenomena or on resetting of stress-induced signals.

Read More

Wine chemical markers assess nitrogen levels in original grape juice

Nitrogen (N) nutrition of the vineyard plays a crucial role in the composition of must and wine, impacting fermentation, as well as the aroma and taste of the final product. N-deficient grape juice can result in increased astringency and bitterness, and a decrease in pleasant aromas in the wine.

Read More