 IVES 9 IVES Conference Series 9 Pruning vine-shoots as a new enological additive to differentiate and improve the quality of wines

Pruning vine-shoots as a new enological additive to differentiate and improve the quality of wines

Abstract

AIM:The objective of these work was to demonstrate that toasted fragments of pruning vine-shoots added to the wines after fermentation provide them with differentiated aromatic notes and improve their quality.

METHODS:Vine-shoots of the Tempranillo red variety were prepared in terms of size and type of toasting. Subsequently, they were added in different doses to the finished wine elaborated with grapes of the same variety and were macerated for up to 2 months, studying the evolution of the chemical and sensory profile. The wines with the best sensory profile were bottled and the study of their evolution was continued for 1 year. The parameters analyzed were the conventional enological ones, the phenolic composition by HPLC-DAD and the volatile composition by SBSE-GC-MS. The sensory analysis was carried out by a panel of 7 expert tasters and the visual, olfactory and taste phases were evaluated using a score from 1 (lowest perception) to 10 (highest perception) for each of the different attributes evaluated.

RESULTS:In all cases, an increase in aromatic notes related to dried fruits, a lower presence of drying and bitter tannins, as well as a decrease in bluish colors, fruity notes and herbaceous character were detected. The conventional chemical analysis was similar than the control wines while the results of the phenolic and aromatic compounds were consistent with the sensory analysis.

CONCLUSIONS:

The toasted fragments of pruning vine-shoots, considered until now as a viticulture residue, can be used as a new enological tool, as they are able to differentiate and improve the quality of the wines. This fact contributes to the sustainability of the vineyard and to the concept of circular viticulture.

ACKNOWLEDGMENTS:

This study was supported by USARVID019 Project (Ref.: IDI-20190844), financed by Pago de la Jaraba winery (Albacete, Spain) through the FEDER and CDTI entities.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Cebrián-Tarancón, Cristina, Fernández-Roldán, Sánchez-Gómez, Rosario: . Alonso, Gonzalo.L, M. Rosario

Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain., Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain. Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain. Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain. Salinas, Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.

Contact the author

Keywords

enological additive, maceration, red wine, sensorial improvement, toasted vine-shoots

Citation

Effect of kaolin foliar application on grape cultivar Assyrtiko (Vitis vinifera L.) under vineyard conditions

In the context of climate change and for the sustainable exploitation of Mediterranean vineyards, it is necessary to use new strategies to adapt to the new climatic conditions.

Evolution of oak barrels C-glucosidic ellagitannins in model wine solution

Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color. Among the main extractible non-volatile polyphenol compounds released from oak wood, the ellagitannins are found [1].

GrapeBreed4IPM: developing sustainable solutions for viticulture through multi-actor innovation targeting breeding for integrated pest management

According to the World Economic Forum and the European Union’s Biodiversity Strategy for 2030, the loss of biodiversity and the collapse of ecosystems are major threats facing humanity in the future.

Distinctive flavour or taint? The case of smoky characters in wine

Forest fires in the vicinity of vineyards have significantly increased in the last decade and are a concern for grapegrowers and winemakers in many wine producing countries. The fires cause smoke drift throughout vineyards which cannot be avoided and may result in the production of wines described as ‘smoke tainted’. Such wines are characterized by undesirable sensory characters described as ‘smoky’, ‘burnt’, ‘ash’ aromas and flavours, and also may cause a lingering, unpleasant ashy aftertaste [1; 2].

Phenolic profiles of minor red grape cultivars autochthonous from the Spanish region of La Mancha

The phenolic profiles of little known red grape cultivars, namely Garnacho, Moribel and Tinto Fragoso, which are autochthonous from the Spanish region of La Mancha (ca. 600,000 ha of vineyards) have been studied over the consecutive seasons of years 2013 and 2014. The study was separately performed over the skins, the pulp and the seeds, and comprised the following phenolic types: anthocyanins, flavonols, hydroxycinnamic acid derivatives (HCADs), total proanthocyanidins (PAs) and their structural features. The selected grape cultivars belong to the Vine Germplasm Bank created in this region in order to preserve the great diversity of genotypes grown in La Mancha.