terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Photoprotective extracts from agri-food waste to prevent the effect of light in rosé wines 

Photoprotective extracts from agri-food waste to prevent the effect of light in rosé wines 

Abstract

Light is responsible for adverse reactions in wine including the formation of unpleasant flavors, loss of vitamins or photodegradation of anthocyanins. Among them, the riboflavin degradation leads to the formation of undesirable volatile compounds, known as light-struck taste. These photo-chemical reactions could be avoided by simply using opaque packaging. However, most rosé wines are kept in transparent bottles due to different commercial reasons. Some agri-food waste extracts have been studied for their photoprotective action which turn to be highly correlated with phenolic content [1]. The aim of this work is to select an extract from agri-food byproducts capable of protecting rosé wine from light effects without altering its color and organoleptic properties. Firstly, 10 extracts (artichoke, coffee, cacao husk, coffee chaff, peanut husk, tangerine peel, apple peel, spent commercial black chai tea and lemon ginger tea, pumpkin peel) were selected based mainly on their sun protection factor. These extracts underwent a first test to determine if they change the wine color in a perceptive manner. From this, 4 extracts were selected to be added to rosé wines at two concentrations. The photodegradation assay of these samples by using an irradiation equipment optimized for rosé wines [2] will reveal the efficacy of the extracts as photoprotectors. Also, the sensory analysis will be an important factor to consider.

Acknowledgements: PID2021-1226750OB-C21 (SOLANUM) project founded by the Spanish Ministry of Science and Innovation and FEDER.

References:

  1. Martínez-Inda B. et al. (2023). Valorization of agri-food waste through the extraction of bioactive molecules. Prediction of their sunscreen action. J. Environ. Manage., 325, 116460. DOI: 10.1016/j.jenvman.2022.116460
  2. Moriones J. et al. (2023). Development of an irradiation equipment to accelerate the degradation of rosé wine in Antique Green and Flint bottles. Curr. Res. Food Sci., 6, 100501. DOI: 10.1016/j.crfs.2023.100501

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Blanca Martinez-Inda1*, Irene Esparza1,2, Nerea Jiménez-Moreno1,2, Carmen Ancín-Azpilicueta1,2

1 Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
2 Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, 31006 Pamplona, Spain

Contact the author*

Keywords

rosé wine, agri-food extracts, sun protection factor, phenolic compounds, photoprotection

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Vertical cordon training system enhances yield and delays ripening in cv. Maturana Blanca

The growing interest in minority grape varieties is due to their potential for adaptation to global warming and their oenological capabilities. However, the cultivation of these varieties has often been limited due to their low economic efficiency. One such example is Maturana Blanca, a recently recovered and authorized minority grape variety in the DOCa Rioja region, known for its remarkable oenological potential but low productivity. This study aimed to increase the yield of Maturana Blanca by implementing the vertical cordon training system, which allowed for a higher number of buds per plant and an increased cluster count per vine.

Read More

Quantifying water use diversity across grapevine rootstock-scion combinations

Vines require proper light levels, temperature, and water availability, and climate change is modifying these factors, hampering yield and quality. Despite the large diversity of rootstocks, varieties, and clones, we still lack knowledge of their combined effects and potential role in a warmer and dryer future. Therefore, we aim to characterize some of the existing diversity of rootstocks and genotypes and their interaction at the eco-physiological level, combining stomatal conductance (gs) and chlorophyll a fluorescence analysis.

Read More

Green pruning of shoots to force new sprouting of buds, in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

The context of climate crisis leads to the acceleration of technological ripening of grapes, with unsuitable loss of acidity, so various vineyard management alternatives are being considered to delay the grape ripening. The delay of the vegetative cycle towards a period of milder temperatures affects ripening, but vine behavior can vary according to the area, conduction, watering, variety, etc. A work is proposed to know the response to the green pruning of shoots, executed in fruit set and in pea size, in cv. Verdejo.

Read More

Physicochemical behaviour of wine spirit and wine distillate aged in Sherry Casks® and Brandy casks

Brandy is a spirit drink made from “wine spirit” (<86% Alcohol by Volume – ABV; high levels of congeners and they are mainly less volatile than ethanol), it may be blended with a “wine distillate” (<94.8%ABV; low levels of congeners and these are mainly more volatile than ethanol), as long as that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product[1]. Brandy must be aged for at least 6 months in oak casks with <1000L of capacity. During ageing, changes occur in colour, flavour, and aroma that improve the quality of the original distillate.

Read More

Polysaccharide families of lyophilized extracts obtained from unfermented varietal grape pomaces

The recovery of bioactive compounds from grape and wine by-products is currently an important objective for revaluation and sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds. The aim of this study was to evaluate the polysaccharide (PS) composition of extracts obtained from pomaces of different white and red grape varieties of Castilla y León. Grape pomaces were obtained after the pressing in the winemaking process.

Read More