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 foliar application of Ca, Si and their combination on grape volatile composition

Calcium (Ca) is an important nutrient for plants which plays key signaling and structural roles. It has been observed that exogenous Ca application favors the pectin accumulation and inhibition of polygalacturonase enzymes, minimizing fruit spoilage. Silicon (Si) is a non-essential element which has been found to be beneficial for improving crop yield and quality, as well as plant tolerance to diverse abiotic and biotic stress factors. The effect of Si supply to grapevine has been assessed in few investigations, which reported positive changes in grape quality and must composition.

Read More

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

Phenotyping bud break and trafficking of dormant buds from grafted vine

In grapevine, phenology from bud break to berry maturation, depends on temperature and water availability. Increases in average temperatures accelerates initiation of bud break, exposing newly formed shoots to detrimental environmental stresses. It is therefore essential to identify genotypes that could delay phenology in order to adapt to the environment. The use of different rootstocks has been applied to change scion’s characteristics, to adapt and resist to abiotic and biotic stresses[1].

Read More

Metatranscriptomic analysis of “aszú” berries: the potential role of the most important species of the grape microbiota in the aroma of wines with noble rot

Botrytis cinerea has more than 1200 host plants and is one of the most important plant pathogens in viticulture. Under certain environmental conditions, it can lead to the development of a noble rot, which results in a specific metabolic profile, altering physical texture and chemical composition. The other microbes involved in this process and their functional genes are poorly characterised. We have generated metatranscriptomic [1,2] and DNA metabarcoding data from three months of the Furmint grape variety, representing the four phases of noble rot, from healthy berries to completely dried berries.

Read More

Sparkling wines and atypical aging: investigating the risk of refermentation

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.

Read More