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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

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