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…

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

INTEGRAPE guidelines and tools: an effort of COST Action CA17111

INTEGRAPE was a European interdisciplinary network for “data integration to maximize the power of omics for grapevine improvement” (CA17111, https://integrape.eu/), funded by the European COST Association from September 2018 to 2022. This Action successfully developed guidelines and tools for data management and promoted the best practices in grapevine omics studies with a holistic future vision of: “Imagine having all data on grapevine accessible in a single place”.

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

The characterization of Vitis vinifera L cv. Cabernet sauvignon: the contribution of Ecklonia maxima seaweed extract

Biostimulants and biofertilizers are considered environmentally friendly and cost-effective alternatives to synthetic fertilizers, plant growth regulators and crop improvement products. Broadly, plant biostimulants are expected to improve nutrient use efficiency, tolerance to abiotic stress, quality traits and availability of nutrients in the soil or rhizosphere. Currently, seaweed extracts account for more than 33% of the total plant biostimulant market. Within this category, Ascophyllum nodosum (AN), is the most widely studied and applied in biostimulant formulations.

Read More

The environmental footprint of selected vineyard management practices: A case study from Logroño (La Rioja) Spain

Viticulture is globally important for socioeconomic and environmental reasons. The EU is globally leading grape and wine production, and Spain is among the top grape and wine producers. As climate change affects viticulture, mitigation and adaptation are crucial for protecting grape production. In this research work, data on viticultural management practices such as soil cultivation, irrigation, energy, machinery, plant protection and the use of fertilizers from vineyards located in Logroño (La Rioja) have been obtained.

Read More