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…

Early Elgo Demetra: the new pink table variety seedless with big berry and resistant

Context and purpose of the study – This paper presents is the create, the study and amplographic description the new pink “Early Elgo Demetra” variety.

Read More

Decoupling the effects of water and heat stress on Sauvignon blanc berries

Climate changes have important consequences in viticulture, heat waves accompanied by periods of drought are encountered more and more frequently. This study aims to evaluate the single and combined effect of water deficit and high temperatures on the thiol precursors biosynthesis in Sauvignon blanc grapes. For this purpose, a protocol has been developed for the cultivation of berries on a solid substrate. The berries, collected at three different times starting from veraison and grown in vitro, were subjected to 4 different treatments: control (C), water stress (WS), heat stress (HS), combined water and heat stress (WSHS). Water stress was simulated by adding abscisic acid to the culture medium, while different temperatures, respectively 25°C and 35°C, were managed with two illuminated climatic chambers.

Read More

Vineyard’s ozone application to induce secondary metabolites accumulation in grapes and wine

In viticulture sector to find new tools for pest management has become an urgent necessity. Hence, grapevines cultivation has high production rate demand and to meet the intensive market request, a massive use of pesticides is often required. In addition to the environmental problems associated with large use of chemicals, there is an increasing number of consumers which are asking for

Read More

Terroir effects on wine aromatic metabolomics in the eastern foot of Helan Mountain, Ningxia, China

Aim: The eastern foot of Helan Mountain, Ningxia, China is one of the most important wine production regions in China and grape cultivation has spread in several sub-regions with different soils and cultivars. Large diversity in wine aromas have been observed at Ningxia region but which terroir factors drive those diversity in aromas remain to uncover. This study aims to investigate the impacts of grape varieties and soil chemical properties on wine aromas at Ningxia, in order to characterize the aromatic typicality of Ningxia wines and provide foundation for developing a ‘Protected Designation of Origin’ system. 

Read More

Use of Lactiplantibacillus plantarum (ML PrimeTm) to improve malolactic fermentation of catarratto wine subjected to long post-fermentative maceration.

AIM: Lactiplantibacillus plantarum species is wordwide used as starter for malolactic fermentation [1,2]. For the first time, in the present study, the use of L. plantarum (ML PrimeTM, Lallemand wine) to produce white wines with post-fermentative maceration extended until 60 days has been investigated.

Read More