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…

Preliminary studies of zoning applications in Goriška Brda (Collio) winegrowing region, Slovenia

Goriška Brda est la région viticole située le plus à l’ouest de la Slovénie, attenante au Collio d’Italie. Goriška Brda (2020 ha de vignobles) a une longue tradition d’élevage viticole. La proximité de la mer Adriatique (Golfe de Trieste) au sud-ouest et des Alpes Juliennes au nord contribue à un climat caractéristique et unique qui influe sur la croissance et la fertilité de la vigne. La constitution des sols, un climat typique et un relief mouvementé provoquent des différences dans la production du raisin, sa quantité et sa qualité. L’utilisation du zonage ou du microzonage permettraient d’atténuer les influences des facteurs climatiques et du sol sur la production de la vigne ou d’en profiter. Pour évaluer la signification des différents facteurs, nous avons résumé et réuni les modèles de différents auteurs.

Read More

On the relationship between climate and “terroir” at different spatial scales: the input of new methodological tools

Un grand nombre de travaux ont été consacrés à la mise en éyidence et à la quantification de l’effet du climat sur la qualité de la production viticole. IIs ont permis de caractériser les grands types de production à une large échelle géographique, et d’en évaluer les variations interannuelles au niveau des millésimes.

Read More

Closure permeability modulates the aroma expression of monovarietal white wines during bottle ageing

Bottle ageing is a critical period for wine quality, as it undergoes various chemical and sensory changes during storage. Ideally, a phase of qualitative ageing, during which wine sensory quality improves, is followed by a decline of quality. Understanding how different oenological variables influence these phases is a key challenge in modern winemaking. Recent studies highlighted the significant role of oxygen in modulating reactions involving volatile and non-volatile components, impacting aroma evolution during bottle aging. Oxygen exposure of wine during bottle ageing is mediated by closure.

Read More

The future of pesticide regulation in the EU – between precaution and proportionality

The article analyzes current developments in European pesticide regulation.

Read More

Relative impact of crop size and leaf removal on aromatic compounds and phenolic acids of Istrian Malvasia wine

Although several studies investigated the impact of crop size or fruit zone microclimate on aromatic or phenolic composition of wines, the effects of these two practices were not assessed and compared in the same study through a technological experiment within the same vineyard. Therefore, their relative effectiveness is hard to compare, which in turn is essential for providing producers with valuable information as a basis to choose adequate approach in yield and canopy management. The aim of the study was to investigate the effects of two crop sizes and two different fruit zone microclimate conditions obtained by leaf removal in a two-factorial experiment, in order to assess and compare their relative impact on Istrian Malvasia (Vitis vinifera L.) white wine aroma and phenolic composition.

Read More