Physico-chemical properties of vine pruning residues with potential as enological additive
Grapes are one of the world’s primary fruit crops, and pruning activities generate high amounts of annual wood wastes . 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.
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
Issue: ICGWS 2023
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