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…

Evaluation of the hydroxyethyl radical formation kinetic and Strecker aldehydes distribution for assessing the oxidative susceptibility of Chardonnay wines

Over the last decade, much attention has been paid on the oxidative susceptibility of white wines, given its key role in determining their ageing potential.

Read More

The Shield4Grape project to improve the sustainability of European viticulture

Grapevine (vitis spp.) Is one of the major and most economically important fruit crops worldwide. Unlike other cropping systems, viticulture has ancient historical connections with the development of human culture and with the socio-cultural background of grape-growing areas. The vitis genus is characterised by high levels of genetic diversity, as result of natural genetic mutations, which are common in grapevines and further assisted by ongoing vegetative propagation.

Read More

Viticultural zoning of central chile based on bioclimatic indexes and the impact of climate warming

Climate is considered one of the main factors that determines the aptitude of a specific location for growing grapes and producing high quality wine, being in that sense one of the main elements defining the concept of terroir

Read More

Legal and economic evolution of the Japanese wine industry in the 21st century

Historically bounded by strict regulations with a focus on taxation since the 19th century, the japanese wine industry stands at a crossroads in the 21st century, necessitated by alignment with international standards and opening towards global markets.

Read More

Mechanical fruit zone leaf removal and deficit irrigation practices interact to affect yield and fruit quality of Cabernet Sauvignon grown in a hot climate

Cabernet Sauvignon is the top red wine cultivar in CA, however, the hot climate in Fresno is not ideal for Cabernet Sauvignon, particularly for berry color development. Fruit-zone leaf removal and irrigation were studied previously to have the significant effect on grape yield performance and berry quality. But the timing of leaf removal and the timing of irrigation are still inconclusive. Also, mechanical fruit-zone leaf removal is relatively new in CA. Our study aims to identify the interactive effect of mechanical fruit-zone leaf removal and irrigation on Cabernet Sauvignon’s yield performance and fruit quality and find the ideal timing of leaf removal and irrigation to maximize the berry color while maintaining the sustainable yield level.

Read More