terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Physico-chemical properties of vine pruning residues with potential as enological additive

Physico-chemical properties of vine pruning residues with potential as enological additive

Abstract

Grapes are one of the world’s primary fruit crops, and pruning activities generate high amounts of annual wood wastes [1]. These pruning shoots contain valuable phenolic compounds and could have numerous potential applications [1,2]. Consequently, the aim of this work was to evaluate the physico-chemical properties of vine pruning residues with potential as enological additives. For this purpose, grapevine shoots from 12 varieties grown in Chile were collected during the winter of 2021. Samples were characterized by thermal analysis (TGA and DTG), color analysis, and their phenolic composition was analyzed using spectrophotometric and chromatographic techniques. Then, small pieces of wood samples were subjected to a toasting process, placed in contact with model wines (7 days), and compared against oak wood as a control treatment. The model wines obtained were also analyzed their total phenolic content (Folin-Ciocalteu) and antioxidant activity (DPPH). Thermal analysis showed that grapevine shoots from different cultivars had similar temperature intervals for mass losses, but both their color and phenolic composition varied according to grape variety. Like so, the model wines in contact with toasted oak wood pieces obtained from vine-shoots showed differences in their phenolic content and antioxidant capacity. Besides the prior, other compositional features of the vine shoots and treated model wines would be discussed.

Acknowledgements: Thanks to Consorcio Sur-Subantártico Ci2030-ANID Nº20CEIN2-142146 and FIC project Bip 40.047.041-0 for their financial support, and to Univiveros and CII Viña Concha y Toro for providing the vegetal materials.

References:

1)  Çetin, E.S. et al. (2011).  Chemical composition of grape canes. Ind. Crop Prod., 34, 994–998, DOI 10.1016/j.indcrop.2011.03.004

2)  Aliaño-González, M.J. et al. (2022). Wood waste from fruit trees: Biomolecules and their applications in agri-food industry. Biomolecules 12 238. DOI 10.3390/biom12020238

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

V. Felipe Laurie1*, Verónica Olate-Olave1,2, Ricardo I. Castro3, Clara Silva1

1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
2Instituto de Investigación Interdisciplinaria (I3), Universidad de Talca, Talca, Chile
3Multidisciplinary Agroindustry Research Laboratory, Universidad Autónoma de Chile, Talca, Chile

Contact the author*

Keywords

vine pruning shoots, phenolic compounds, waste valorization

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Dynamics of Saccharomyces cerevisiae population in spontaneous fermentations from Granxa D’Outeiro terroir (DOP Ribeiro, NW Spain)

Granxa D’Outeiro is a recovered ancient vineyard located in the heart of DOP Ribeiro, where traditional white grapevine varieties are growing under sustainable management. Spontaneous fermentations using grape must from Treixadura, Albariño, Lado, Godello, and Loureira varieties were carried out at experimental winery of Evega. Yeasts were isolated from must and at different stages of fermentation. Those colonies belonging to Saccharomyces cerevisiae were characterized at strain level by mDNA-RFLPs.

Read More

Ultra-High Pressure Homogenization (UHPH): a technique that allows the reduction of SO2 in winemaking

Ultra-High Pressure Homogenization (UHPH) is an innovative, efficient and non-thermal technology that can be applied at different stages in winemaking in order to reduce or avoid the use of sulphites. During 2022 vintage, a batch of Xarel·lo must was processed by UHPH at 300 MPa with an inlet temperature (Ti) of 4 ºC. In order to verify the influence of the UHPH treatment in wine characteristics, alcoholic fermentations with this must (UHPH) were carried out and compared with a control batch (without SO2 addition (C)) and a sulphited batch, in which 60 mg/L of total SO2 (SO2) were added.

Read More

Selecting green cover species in the under-trellis zone of Lower Austrian vineyards

The under-trellis zone of vineyards is a sensitive area through which vines cover a significant portion of their nutrient and water needs. Mechanical and chemical methods are applied to suppress competing and tall-growing weeds to ensure optimal vine growth conditions. In addition to higher operating costs and depending on the soil conditions, these practices might lead to a long-term reduction in soil fertility and biodiversity. The presented study aims to analyse the suitability and interspecies competition of a selected green cover mixture of five local herbaceous species as potential green cover mixture in the under-trellis area of Lower Austrian vineyards.

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Chemical and microbiological evaluation of Ribeiro wines (NW Spain)

Wine produced under Designation of Origin (DOP) Ribeiro, the oldest DOP in Galicia (NW Spain), are elaborated using local grape cultivars, grown at the valleys of Miño, Avia and Arnoia rivers. The landscape formed by slopes and terraces and the peculiar climate of continental character, softened by the proximity of Atlantic Ocean, make it an area of excellent aptitude for vine cultivation. In addition, small-scale farming and the use of traditional techniques for vineyard management provide a great diversity to Ribeiro wines. This study presents the evaluation of red and white wines (bottled or bulk wines) from DOP Ribeiro, produced between years 2018-2022.

Read More