Implementing VIS-NIR spectroscopy as a rapid and non-intrusive technique for assessing anthocyanin and phenolic concentrations in Vitis vinifera L. Grenache whole grape berries

Red grape pomace, a waste from wine production, can be valorised by extracting polyphenols, high-added value compounds used in cosmetics or oenology. For use at an industrial level, using green extraction techniques, pomace need to be stored before being processed. The aim of this study is to test various storage conditions in order to maintain high level of polyphenols over 180 days, while keeping storage cost economically interesting. In a first step, different storage conditions (ambient temperature or cooled (4°C) temperature, anaerobic (saturation with N2) or aerobic conditions, and addition of sulphur dioxide (SO2)) were compared on small samples (1 kg) packed in plastic pockets. The quality of storage was assessed by following the optical density of the pomace extract at 280 nm (DO 280 expressed as mg/l eq gallic acid), which is an indication of the amount of remaining extractable polyphenols.

The “rañas and rañizos” are Plio-Quaternary landform typical of the Iberan Penisula on which singular soil develops and evolve that are considered unique in Europe (Espejo, 1987; Martín-Serrano, 1991).

Although some wine production processes still rely on post-production evaluation and off-site laboratory analysis, the new winemaking industry is aware of a need for a better knowledge of the process to improve the properties of the final product. Thus, more and more wineries are interested in incorporating quality-by-design (QbD) strategies instead of postproduction testing because of the possibility to early detect deviations in fermentation or any other wine process. This would allow to detect unwanted situations and eventually to ‘readjust’ the process, thus minimizing rejects.

rape aromatic characteristics are very important for the production of quality wines. The concentrations of volatile compounds in grape berries from vines with cover crops have been scarcely studied.

Umami is defined as a pleasant and savory taste derived from glutamate, inosinate and guanylate, which are naturally present in meat, fish, vegetables and dairy products. The term “kokumi” refers to a complex flavour sensation, characterized by thickness, fullness and continuity.