Following a preliminary study to determine the possibility of using a grapevine shoot extract (VIN) as a sustainable alternative to sulfur dioxide (SO2), in this study, the chromatic features, phenolic composition, and sensory analysis of wines treated with VIN at two concentrations were studied during storage in bottle for the first time. The highest differences were found in phenolic compounds after 12 months of storage in bottle. The VIN wines had a low content of free anthocyanins and were high in vinyl-pyranoanthocyanins, and B-type vitisins. Consequently, they showed better chromatic characteristics. Moreover VIN, especially at high dose, preserved non-anthocyanin phenolic compounds better than SO2. However, at this high dose some organoleptic properties were affected. VIN, when used at a low dose, is able to preserve wine composition without loss of quality.

Rafaela Raposo, F.C. (2018). Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality. FOOD CHEMISTRY, 243, 453-460 [10.1016/j.foodchem.2017.09.111].

Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality

RAPOSO, RAFAELA;Fabio Chinnici
Investigation
;
2018

Abstract

Following a preliminary study to determine the possibility of using a grapevine shoot extract (VIN) as a sustainable alternative to sulfur dioxide (SO2), in this study, the chromatic features, phenolic composition, and sensory analysis of wines treated with VIN at two concentrations were studied during storage in bottle for the first time. The highest differences were found in phenolic compounds after 12 months of storage in bottle. The VIN wines had a low content of free anthocyanins and were high in vinyl-pyranoanthocyanins, and B-type vitisins. Consequently, they showed better chromatic characteristics. Moreover VIN, especially at high dose, preserved non-anthocyanin phenolic compounds better than SO2. However, at this high dose some organoleptic properties were affected. VIN, when used at a low dose, is able to preserve wine composition without loss of quality.
2018
Rafaela Raposo, F.C. (2018). Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality. FOOD CHEMISTRY, 243, 453-460 [10.1016/j.foodchem.2017.09.111].
Rafaela Raposo, Fabio Chinnici, María José Ruiz-Moreno, Belén Puertas, Francisco J. Cuevas, María Carbú, Raúl F. Guerrero, Víctor Ortíz-Somovilla, José Manuel Moreno-Rojas, Emma Cantos-Villar
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/622452
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