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…

Discovering the process of noble rot: fungal ecology of grape berries during the noble rot transformation in different vineyards of the Tokaj wine region

Botrytis cinerea, a well-known grapevine pathogen, has more than 1200 host plants causing grey rot in grapevine berries. However, it can also result in a desirable phenomenon called noble rot under specific microclimate conditions. An extraordinary demonstration of this natural process can be observed in the creation of aszú wines within Hungary’s Tokaj wine region. Beside B. cinerea other fungi and yeasts are involved in the secondary metabolic development of the grape berry which contributes to the sensory and analytical characterization of noble rot wines.

Read More

Metabolomic profiling of heat-stressed grape berries 

The projected rise in mean air temperatures together with the frequency, intensity, and length of heat waves in many wine-growing regions worldwide will deeply impact grape berry development and quality. Several studies have been conducted and a large set of molecular data was produced to better understand the impact of high temperatures on grape berry development and metabolism[1]. According to these data, it is highly likely that the metabolomic dynamics could be strongly modulated by heat stress (HS).

Read More

Effect of pH and ethanol on Lactiplantibacillus plantarum in red must fermentation: potential use of wine lees

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

Read More

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].

Read More

Use of UHPH to improve the implantation of non-Saccharomyces yeasts

Ultra High-Pressure Homogenization (UHPH) is a high-pressure pumping at 300 MPa (>200 MPa) with a subsequent depressurization against a highly resistant valve made of tungsten carbide covered by ceramic materials or carbon nanoparticles. The intense impact and shear efforts produce the nano-fragmentation of colloidal biopolymers including the elimination of microorganism (pasteurization or sterilization depending on in-valve temperature) and the inactivation of enzymes.

Read More