Enological potential of autochtonous grape cultivars from Castilla y León (Spain) to elaborate sparkling wines: polyphenolic and biogenic amines and amino acid composition of base wines

Protein stabilization is an important part of the winemaking process of white wines, and in this work we present the results of protein stabilization of different monovarietal wines (Xarel.lo, Chardonnay, and Muscat) by a continuous stabilizing filtration process using a column packed with zirconium oxide operating in a continuous regime in a closed loop at pilot scale.

White wines are commonly stabilised by removing the heat unstable proteins through adsorption by bentonite, an effective but inefficient wine processing step. Alternative absorbents are thus sought and zirconium dioxide (zirconia) is recognised as a promising candidate.

In this study for the first time, eight natural stilbenes (trans-resveratrol, trans-piceid, cis-piceid, trans-astringin, trans-piceatannol, (+)-trans-s-viniferin, pallidol and hopeaphenol) isolated and purified from Vitis vinifera, were simultaneously separated and analysed within 5 mn by ultra high pressure liquid chromatography coupled with photodiode array detection.

The interaction between mannoproteins and wine phenolic compounds is a subject of great interest as some studies show the possible impact in color stability and an improvement in the sensory characteristics namely the reduction of red wine astringency.

‘Cabernet sauvignon’ and ‘Merlot’ are among the most recognized red wine grape cultivars. This work is aimed at investigating the proanthocyanidin composition of skins and seeds to determine the grape variety and the vintage effects on the phenolic composition of Bordeaux grapes.