Grapevine-shoot stilbene extract as a preservative in red wine

  1. Raposo, R. 2
  2. Ruiz-Moreno, M.J. 2
  3. Garde-Cerdán, T. 1
  4. Puertas, B. 2
  5. Moreno-Rojas, J.M. 2
  6. Gonzalo-Diago, A. 1
  7. Guerrero, R. 2
  8. Ortíz, V. 2
  9. Cantos-Villar, E. 2
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Junta de Andalucía
    info

    Junta de Andalucía

    Sevilla, España

    ROR https://ror.org/01jem9c82

Zeitschrift:
Food Chemistry

ISSN: 0308-8146

Datum der Publikation: 2016

Ausgabe: 197

Seiten: 1102-1111

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2015.11.102 SCOPUS: 2-s2.0-84949255285 WoS: WOS:000366987500009 GOOGLE SCHOLAR

Andere Publikationen in: Food Chemistry

Zusammenfassung

This paper reports the use of a grapevine-shoot stilbene extract (Vineatrol®) as a preservative in red wine. Its effectiveness to preserve red wine quality under two different winemaking systems (traditional and Ganimede) was studied at bottling and after twelve months of storage in bottle. Enological parameters, color related parameters, volatile composition, sensory analysis and olfactometric profile were evaluated. At bottling wines treated with Vineatrol showed higher color related parameters and higher score in sensory analysis than those treated with SO2. The use of SO2 increased ester and alcohol volatile compounds in relation to the use of Vineatrol. Wine olfactometric profile was modified by Vineatrol addition. Two new odorant zones with high modified frequency appeared in wines treated with Vineatrol. After 12 months of storage in bottle, wines treated with Vineatrol showed parameters related to oxidation. The weak point of the process seemed to be the evolution during the storage in bottle. © 2015 Elsevier Ltd. All rights reserved.