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…

Yeast mannoprotein characterization and their effect on Oenococcus oeni and malolactic fermentation

Mannoproteins are released at the end of alcoholic fermentation due to yeast autolysis [1]. It has been described a positive effect of these molecules on lactic acid bacteria growth [2]. The main objective of this work was the characterization of different mannoproteins extracted from active dry yeast (ADY) and the assessment of their effect on Oenococcus oeni and malolactic fermentation (MLF).

Read More

Evaluation of terroir suitability for vine cultivation in new areas using geographic multi-criteria decision support

Based on historical vine cultivation, the recent development of wine production in Drama wine region (Greece) has led to vine cultivation expansion of white and red varieties. The current cultivation of 500 ha of vineyards is expected to increase in the coming years. Natural terroir units (NTU) have been designed recently to support the production of high quality wines in the region [1]. The aim of this work is to evaluate the relevancy of the proposed NTUs regarding their suitability to produce wines of specific sensorial identity, and to provide guidelines for correct site selection for the expanding wine industry of the region.

Read More

Using climate services to project grapevine varietal adequation under climate change – application to cv. Tempranillo in the Douro wine region

Vine growth circumstances are becoming warmer and drier because of climate change. Higher temperatures advance ripening to a point in the season less conducive to the production of fine wine, while drought reduces yields (Van Leeuwen et al., 2019). Several wine-producing regions around the world have already recognized threats to their viticultural viability (Santos et al., 2020). An economical and cost-effective strategy for adaptation is the employment of late-ripening, drought-resistant plant material (varieties, clones, and rootstocks).

Read More

Extreme vintages affect grape varieties differently: a case study from a cool climate wine region

Eger wine region is located on the northern border of grapevine cultivation zone. In the cool climate, terroir selection is one of the foundations of quality wine making. However, climate change will have a significant impact on these high value-added vineyards. This study presents a case study from 2021 and 2022 with the investigation of three grape varieties (Kadarka, Syrah, Furmint). The experiment was conducted in a steep-sloped vineyard (Nagy-Eged hill) with a southern exposure.

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