1
|
Cebrián-Tarancón C, Sánchez-Gómez R, María Martínez-Gil A, Del Alamo-Sanza M, Nevares I, Rosario Salinas M. Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation. Food Chem 2024; 453:139607. [PMID: 38761725 DOI: 10.1016/j.foodchem.2024.139607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/12/2024] [Accepted: 05/07/2024] [Indexed: 05/20/2024]
Abstract
The positive impact of use SEGs ("Shoot from vines - Enological - Granule") in winemaking for wines of the same variety has been extensively demonstrated, but their combination with different SEGs varieties and micro-oxygenation (MOX) remains unstudied. In this study, Tempranillo wines were in contact along 35 days with two doses of Tempranillo and Cabernet Sauvignon SEGs (12 and 24 g/L) and two fixed doses of MOX (LOTR, 6.24 mg/L·month, and HOTR, 11.91 mg/L·month). Chemical composition and sensory profiles were analyzed after SEGs-MOX treatments. Results indicated a greater impact of MOX on volatile composition when Cabernet Sauvignon SEGs were used, with similar results for CS12-HOTR and CS24-LOTR wines. Phenolic compounds showed a total concentration decrease in all treated wines, though trans-resveratrol increased in all cases, particularly with the highest MOX dose. In sensory evaluation, MOX accelerated the integration of characteristic SEGs aromas into the wine, reducing the required bottle time for round them.
Collapse
Affiliation(s)
- Cristina Cebrián-Tarancón
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.
| | - Rosario Sánchez-Gómez
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - Ana María Martínez-Gil
- Departamento de Química Analítica, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Maria Del Alamo-Sanza
- Departamento de Química Analítica, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Ignacio Nevares
- Departamento de Ingeniería Agroforestal, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Maria Rosario 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
| |
Collapse
|
2
|
Cebrián-Tarancón C, Serrano AS, Chacón-Vozmediano JL, Martínez-Gascueña J, Alonso G. Volatile Characterization of Recovery Minority Grape Varieties from Castilla-La Mancha Region (Spain). PLANTS (BASEL, SWITZERLAND) 2024; 13:1507. [PMID: 38891315 PMCID: PMC11174939 DOI: 10.3390/plants13111507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/17/2024] [Accepted: 05/28/2024] [Indexed: 06/21/2024]
Abstract
Nowadays, the identification and characterization of grapevine cultivars resilient to climate and water stress while preserving quality traits is crucial for the wine industry. Therefore, the objective of this work was to characterize according to their aromatic potential nine white and six red minority cultivars recently recovered from Castilla-La Mancha region (Spain), subjected to two different water-deficit regimes: rainfed, with subsistence irrigation, and irrigated. For this, the varietal aromatic potential index (IPAv) and the detailed aromatic composition were analyzed via HS-SBSE-GC/MS in extracts of two different pHs. For IPAv values, red varieties did not show a clear trend with respect to irrigation. However, in white minority varieties, higher values were obtained under irrigation conditions. Thus, a clear differentiation of the minority varieties in comparison to the references was observed, primarily attributed to the content of esters and acids, in both white and red varieties. A notable contrast was observed at different pHs, indicating a greater extractability of certain compounds like linalool, under more acidic conditions. This suggests that some recovered minority cultivars could be promising for cultivation in semi-arid regions with limited water, contributing to the sustainability of the wine sector in the future.
Collapse
Affiliation(s)
- Cristina Cebrián-Tarancón
- Department of Agricultural Chemistry, School of Agricultural and Forestry Engineering and Biotechnology, University of Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain; (C.C.-T.); (A.S.S.)
| | - Argimiro Sergio Serrano
- Department of Agricultural Chemistry, School of Agricultural and Forestry Engineering and Biotechnology, University of Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain; (C.C.-T.); (A.S.S.)
- Regional Institute of Agri-Food and Forestry Research and Development of Castilla-La Mancha (IRIAF), Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Spain; (J.L.C.-V.); (J.M.-G.)
| | - Juan L. Chacón-Vozmediano
- Regional Institute of Agri-Food and Forestry Research and Development of Castilla-La Mancha (IRIAF), Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Spain; (J.L.C.-V.); (J.M.-G.)
| | - Jesús Martínez-Gascueña
- Regional Institute of Agri-Food and Forestry Research and Development of Castilla-La Mancha (IRIAF), Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Spain; (J.L.C.-V.); (J.M.-G.)
| | - Gonzalo Alonso
- Department of Agricultural Chemistry, School of Agricultural and Forestry Engineering and Biotechnology, University of Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain; (C.C.-T.); (A.S.S.)
| |
Collapse
|
3
|
Noviello M, Paradiso VM, Natrella G, Gambacorta G, Faccia M, Caponio F. Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine. ULTRASONICS SONOCHEMISTRY 2024; 104:106826. [PMID: 38422810 PMCID: PMC10909903 DOI: 10.1016/j.ultsonch.2024.106826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/02/2024] [Accepted: 02/21/2024] [Indexed: 03/02/2024]
Abstract
Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have been developed, such as the use of wood chips and ultrasound treatment. The present paper reports the results of an investigation performed on wine (cv. Primitivo). Three treatments were investigated: a) control wine untreated; b) wine with toasted vine-shoot chips (10 g/L); c) wine with toasted vine-shoot chips (10 g/L) and treated by ultrasound. Wines were analysed after 7, 14, 21, and 28 days. The application of ultrasound combined with vine-shoot chips promoted tannin evolution, thereby accelerating the ageing process of wine. The chips addition decreased the total anthocyanins content and increased the stilbenes (trans-resveratrol and trans-piceid) and wood-related aromas (i.e., furfural, 5-methylfurfural) concentration. Finally, wines added with chips were richer in woody, vanilla, oak, and chocolate notes and more preferred by the tasters.
Collapse
Affiliation(s)
- Mirella Noviello
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Vito Michele Paradiso
- Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6, Lecce-Monteroni, I-73100 Lecce, Italy.
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| |
Collapse
|
4
|
Sánchez-Gómez R, Cebrián-Tarancón C, Fernández-Roldán F, Alonso GL, Salinas MR. Toasted Vine Shoots as an Alternative Enological Tool. Impact on the Sensory Profile of Tempranillo Wines during Bottle Aging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1914-1927. [PMID: 36960639 PMCID: PMC10835734 DOI: 10.1021/acs.jafc.2c08982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 03/15/2023] [Accepted: 03/15/2023] [Indexed: 06/18/2023]
Abstract
The use of toasted vine shoots (SEGs) as an enological tool is a new practice that seeks to improve wines by differentiating between them and encouraging sustainable wine production. The sensorial impact during bottle aging of wines treated with SEGs is a key factor to consider. This paper studies the influence of SEGs on Tempranillo wines treated with their own SEGs in two different doses (12 and 24 g/L) at two differences moments (during alcoholic fermentation and after malolactic fermentation) throughout 1 year of bottle aging. The results indicate that addition moment is the factor that most affects the evolution of sensorial descriptors. The greatest evolution in the wines was observed during the first 4 months, wherein improved integration of the notes related to addition of SEGs occurred. A reduction in the perception of dryness and bitterness was observed in the treated wines, therefore, SEGs could be considered accelerators to eliminate these initial sensations from wines.
Collapse
Affiliation(s)
- R. Sánchez-Gómez
- Cátedra
de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - C. Cebrián-Tarancón
- Cátedra
de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - F. Fernández-Roldán
- Cátedra
de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
- Pago
de la Jaraba, Crta, Nacional
310, km 142, 7, 02600 Villarrobledo, Spain
| | - G. L. Alonso
- Cátedra
de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - M. R. 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
| |
Collapse
|
5
|
Ferreyra S, Bottini R, Fontana A. Background and Perspectives on the Utilization of Canes' and Bunch Stems' Residues from Wine Industry as Sources of Bioactive Phenolic Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37267502 DOI: 10.1021/acs.jafc.3c01635] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Viticulture activity produces a significant amount of grapevine woody byproducts, such as bunch stems and canes, which constitute potential sources of a wide range of phenolic compounds (PCs) with purported applications. Recently, the study of these byproducts has been increased as a source of health-promoting phytochemicals. Antioxidant, antimicrobial, antifungal, and antiaging properties have been reported, with most of these effects being linked to the high content of PCs with antioxidant properties. This Review summarizes the data related to the qualitative and quantitative composition of PCs recovered from canes and bunch stems side streams of the wine industry, the influence that the different environmental and storage conditions have on the final concentration of PCs, and the current reported applications in specific technological fields. The objective is to give a complete valuation of the key factors to consider, starting from the field to the final extracts, to attain the most suitable and stable characterized product.
Collapse
Affiliation(s)
- Susana Ferreyra
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina
| | - Rubén Bottini
- Instituto de Veterinaria Ambiente y Salud, Universidad Juan A. Maza, Lateral Sur del Acceso Este 2245, 5519 Guaymallén, Argentina
| | - Ariel Fontana
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina
| |
Collapse
|
6
|
Dorosh O, Rodrigues F, Delerue-Matos C, Moreira MM. Increasing the added value of vine-canes as a sustainable source of phenolic compounds: A review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 830:154600. [PMID: 35337875 DOI: 10.1016/j.scitotenv.2022.154600] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 03/11/2022] [Accepted: 03/12/2022] [Indexed: 06/14/2023]
Abstract
Grapes represent one of the most produced fruit crops around the world leading to the generation of large amounts of vine-canes as a side product, with no current economically profitable application. However, vine-canes have been demonstrated to be natural sources of phenolic compounds with numerous health benefits associated, with several potential applications. Therefore, new ambitious applications focused on their re-use are needed, targeting a sustainable process that simultaneous produces functional products and mitigates the waste generation. This review gives to the readers a complete summary about the state of the art regarding the vine-canes extracts research. Vine-canes phenolic composition is addressed and related to the health benefits exhibited. This review comprises studies from the past two decades reporting the extraction processes to recover vine-cane phenolic compounds, including conventional and environmentally friendly technologies and discussing their advantages and disadvantages. The conditions that favour the extraction process for vine-cane polyphenols for each technique were also deeply explored for the first time, enabling to the reader apply only the best parameters to achieve the highest yields without huge investment in optimizations procedures. Furthermore, a correlation between the bioactive properties of the vine-cane extracts and their applications in multiple fields is also critically presented.
Collapse
Affiliation(s)
- Olena Dorosh
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Francisca Rodrigues
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Manuela M Moreira
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal.
| |
Collapse
|
7
|
Sánchez-Martínez JD, Valdés A, Gallego R, Suárez-Montenegro ZJ, Alarcón M, Ibañez E, Alvarez-Rivera G, Cifuentes A. Blood–Brain Barrier Permeability Study of Potential Neuroprotective Compounds Recovered From Plants and Agri-Food by-Products. Front Nutr 2022; 9:924596. [PMID: 35782945 PMCID: PMC9243654 DOI: 10.3389/fnut.2022.924596] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Accepted: 05/13/2022] [Indexed: 11/30/2022] Open
Abstract
Plants and agri-food by-products represent a wide and renewable source of bioactive compounds with neuroprotective properties. In this research, various green extraction techniques were employed to recover bioactive molecules from Kalanchoe daigremontiana (kalanchoe), epicarp of Cyphomandra betacea (tamarillo), and cooperage woods from Robinia pseudoacacia (acacia) and Nothofagus pumilio (lenga), as well as a reference extract (positive control) from Rosmarinus officinalis L. (rosemary). The neuroprotective capacity of these plant extracts was evaluated in a set of in vitro assays, including enzymatic [acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and lipoxygenase (LOX)] and antioxidant [ABTS, and reactive oxygen and nitrogen species (ROS and RNS)] bioactivity tests. Extracts were also submitted to a parallel artificial membrane permeability assay mimicking the blood–brain barrier (PAMPA-BBB) and to two cell viability assays in HK-2 and SH-SY5Y cell lines. Comprehensive phytochemical profiling based on liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry (LC-Q-TOF-MS) analysis showed enriched content of phenolic and terpenoid compounds in the target extracts. Moreover, in vitro bioactivity tests showed promising neuroprotective capacity, particularly for supercritical-fluid extraction (SFE) extract from acacia (ABTS IC50 = 0.11 μg ml−1; ROS IC50 = 1.56 μg ml−1; AChE IC50 = 4.23 μg ml−1; BChE IC50 = 1.20 μg ml−1; and LOX IC50 = 4.37 μg ml−1), whereas PAMPA-BBB assays revealed high perfusion capacity of some representative compounds, such as phenolic acids or flavonoids. Regarding cytotoxic assays, tamarillo and rosemary SFE extracts can be considered as non-toxic, acacia SFE extract and lenga pressurized liquid extraction (PLE) extract as mild-cytotoxic, and kalanchoe as highly toxic extracts. The obtained results demonstrate the great potential of the studied biomass extracts to be transformed into valuable food additives, food supplements, or nutraceuticals with promising neuroprotective properties.
Collapse
Affiliation(s)
- José David Sánchez-Martínez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
| | - Alberto Valdés
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
| | - Rocio Gallego
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
| | - Zully Jimena Suárez-Montenegro
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
| | - Marina Alarcón
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Elena Ibañez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
| | - Gerardo Alvarez-Rivera
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
- *Correspondence: Gerardo Alvarez-Rivera
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, Spanish National Research Council (CSIC) - Universidad Autónoma de Madrid (UAM), Madrid, Spain
- Alejandro Cifuentes
| |
Collapse
|
8
|
Cebrián-Tarancón C, Fernández-Roldán F, Sánchez-Gómez R, Alonso G, Salinas M. Pruned vine-shoots as a new enological additive to differentiate the chemical profile of wines. Food Res Int 2022; 156:111195. [DOI: 10.1016/j.foodres.2022.111195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 03/07/2022] [Accepted: 03/25/2022] [Indexed: 11/16/2022]
|
9
|
Current Options in the Valorisation of Vine Pruning Residue for the Production of Biofuels, Biopolymers, Antioxidants, and Bio-Composites following the Concept of Biorefinery: A Review. Polymers (Basel) 2022; 14:polym14091640. [PMID: 35566809 PMCID: PMC9101343 DOI: 10.3390/polym14091640] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/13/2022] [Accepted: 04/15/2022] [Indexed: 01/16/2023] Open
Abstract
Europe is considered the largest producer of wine worldwide, showing a high market potential. Several wastes are generated at the different stages of the wine production process, namely, vine pruning, stalks, and grape marc. Typically, these residues are not used and are commonly discarded. Portugal generates annually approximately 178 thousand metric tons of wine production waste. In this context, the interest in redirecting the use of these residues has increased due to overproduction, great availability, and low costs. The utilization of these lignocellulosic biomasses derived from the wine industry would economically benefit the producers, while mitigating impacts on the environment. These by-products can be submitted to pre-treatments (physical, chemical, and biological) for the separation of different compounds with high industrial interest, reducing the waste of agro-industrial activities and increasing industrial profitability. Particularly, vine-pruning residue, besides being a source of sugar, has high nutritional value and may serve as a source of phenolic compounds. These compounds can be obtained by bioconversion, following a concept of biorefinery. In this framework, the current routes of the valorisation of the pruning residues will be addressed and put into a circular economy context.
Collapse
|
10
|
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties. Foods 2022; 11:foods11040553. [PMID: 35206030 PMCID: PMC8871016 DOI: 10.3390/foods11040553] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 02/12/2022] [Accepted: 02/14/2022] [Indexed: 12/20/2022] Open
Abstract
Stilbenes are a family of phenolic secondary metabolites that are known for their important roles in plant protection and human health. Numerous studies show that vine shoots, one of the most abundant winery wastes, could be used as a source of bioactive compounds such as stilbenes. The predominant stilbenoids in vine shoots are trans-resveratrol (Rsv) and ε-viniferin (Vf), whose content varies depending on numerous intrinsic and extrinsic factors. The present work investigates the influence of pre-treatment and variety on stilbene concentration in vine shoots. Vine shoots of the Primitivo and Negroamaro varieties were submitted to four different trials before stilbene extraction (untreated, dried at 50 °C for 24 h, dried at 70 °C for 15 min, and dried at 80 °C for 10 min). The results showed that the heat pre-treatments had a slight impact on the total phenol and stilbene content. In contrast, the variety variable had a stronger impact on stilbene concentration, ranging from 2700 to 6400 mg kg−1 DW for untreated vine shoots of 23 Italian varieties. In all vine shoots, the most abundant stilbene compound was Rsv and the highest content was found in vine shoots of the Nero di Troia (5298.1 mg kg−1 DW) and Negroamaro (5249.4 mg kg−1 DW) varieties.
Collapse
|
11
|
Alarcón M, Pérez-Coello MS, Díaz-Maroto MC, Alañón ME, Soriano A. Effect of winery by-product extracts on oxidative stability, volatile organic compounds and aroma profile of cooked pork model systems during chilled storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112260] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
12
|
Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines. BEVERAGES 2021. [DOI: 10.3390/beverages7030051] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wines from Mendoza (Argentina) and evaluates their chemical and sensory impact. Toasted (CHT) and untoasted (CHWT) vine-shoot chips obtained from a Bonarda vineyard were added in Malbec and Bonarda grapes during winemaking (Experiment A): C, control; CHWT, 12 g/L; CHT, 12 g/L. Furthermore, the same treatments were applied during aging (1M, 30 days; 2M, 60 days; 4M, 120 days) to the finished wines under controlled conditions (Experiment B). The impact of vine-shoot chips during winemaking was different between varieties. For Malbec alone, CHT caused a significant decrease in tannins, anthocyanins, and polymeric pigments, and a modification of wine color. During aging, CHWT and CHT had an impact mainly at the sensory level, increasing the wine’s complexity in terms of aromatic attributes and mouthfeel. In conclusion, the proposed technology could be a simple and economical tool for red wine production of high chemical and organoleptic quality.
Collapse
|
13
|
Aliaño-González MJ, Richard T, Cantos-Villar E. Grapevine Cane Extracts: Raw Plant Material, Extraction Methods, Quantification, and Applications. Biomolecules 2020; 10:E1195. [PMID: 32824592 PMCID: PMC7464460 DOI: 10.3390/biom10081195] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 08/04/2020] [Accepted: 08/06/2020] [Indexed: 12/18/2022] Open
Abstract
Grapevine canes are viticulture waste that is usually discarded without any further use. However, recent studies have shown that they contain significant concentrations of health-promoting compounds, such as stilbenes, secondary metabolites of plants produced as a response to biotic and abiotic stress from fungal disease or dryness. Stilbenes have been associated with antioxidant, anti-inflammatory, and anti-microbial properties and they have been tested as potential treatments of cardiovascular and neurological diseases, and even cancer, with promising results. Stilbenes have been described in the different genus of the Vitaceae family, the Vitis genera being one of the most widely studied due to its important applications and economic impact around the world. This review presents an in-depth study of the composition and concentration of stilbenes in grapevine canes. The results show that the concentration of stilbenes in grapevine canes is highly influenced by the Vitis genus and cultivar aspects (growing conditions, ultraviolet radiation, fungal attack, etc.). Different methods for extracting stilbenes from grapevine canes have been reviewed, and the extraction conditions have also been studied, underlining the advantages and disadvantages of each technique. After the stilbenes were extracted, they were analyzed to determine the stilbene composition and concentration. Analytical techniques have been employed with this aim, in most cases using liquid chromatography, coupled with others such as mass spectrometry and/or nuclear magnetic resonance to achieve the individual quantification. Finally, stilbene extracts may be applied in multiple fields based on their properties. The five most relevant are preservative, antifungal, insecticide, and biostimulant applications. The current state-of-the-art of the above applications and their prospects are discussed.
Collapse
Affiliation(s)
- María José Aliaño-González
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba, CA-3102 km 3.1, 11471 Jerez de la Frontera, Spain;
| | - Tristan Richard
- Université de Bordeaux, ISVV, EA 3675 Groupe d’Etude des Substances Végétales à Activité Biologique, 33882 Villenave d’Ornon, France;
| | - Emma Cantos-Villar
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba, CA-3102 km 3.1, 11471 Jerez de la Frontera, Spain;
| |
Collapse
|
14
|
A Reference List of Phenolic Compounds (Including Stilbenes) in Grapevine ( Vitis vinifera L.) Roots, Woods, Canes, Stems, and Leaves. Antioxidants (Basel) 2020; 9:antiox9050398. [PMID: 32397203 PMCID: PMC7278806 DOI: 10.3390/antiox9050398] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/01/2020] [Accepted: 05/05/2020] [Indexed: 01/19/2023] Open
Abstract
Due to their biological activities, both in plants and in humans, there is a great interest in finding natural sources of phenolic compounds or ways to artificially manipulate their levels. During the last decade, a significant amount of these compounds has been reported in the vegetative organs of the vine plant. In the roots, woods, canes, stems, and leaves, at least 183 phenolic compounds have been identified, including 78 stilbenes (23 monomers, 30 dimers, 8 trimers, 16 tetramers, and 1 hexamer), 15 hydroxycinnamic acids, 9 hydroxybenzoic acids, 17 flavan-3-ols (of which 9 are proanthocyanidins), 14 anthocyanins, 8 flavanones, 35 flavonols, 2 flavones, and 5 coumarins. There is great variability in the distribution of these chemicals along the vine plant, with leaves and stems/canes having flavonols (83.43% of total phenolic levels) and flavan-3-ols (61.63%) as their main compounds, respectively. In light of the pattern described from the same organs, quercetin-3-O-glucuronide, quercetin-3-O-galactoside, quercetin-3-O-glucoside, and caftaric acid are the main flavonols and hydroxycinnamic acids in the leaves; the most commonly represented flavan-3-ols and flavonols in the stems and canes are catechin, epicatechin, procyanidin B1, and quercetin-3-O-galactoside. The main stilbenes (trans-ε-viniferin, trans-resveratrol, isohopeaphenol/hopeaphenol, vitisin B, and ampelopsins) accumulate primarily in the woods, followed by the roots, the canes, and the stems, whereas the leaves, which are more exposed to environmental stresses, have a low concentration of these compounds. Data provided in this review could be used as (i) a metabolomic tool for screening in targeted and untargeted analyses and (ii) a reference list in studies aimed at finding ways to induce naturally occurring polyphenols on an industrial scale for pant and human disease control.
Collapse
|
15
|
Zwingelstein M, Draye M, Besombes JL, Piot C, Chatel G. Viticultural wood waste as a source of polyphenols of interest: Opportunities and perspectives through conventional and emerging extraction methods. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 102:782-794. [PMID: 31812093 DOI: 10.1016/j.wasman.2019.11.034] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 11/08/2019] [Accepted: 11/21/2019] [Indexed: 05/28/2023]
Abstract
Viticultural waste has been widely demonstrated to contain high-added value compounds named the stilbenes. Among them, trans-resveratrol (Rsv) and trans-ε-viniferin (Vf) are the most abundant in particular in grape canes. Various emerging methods such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) or pressurized solvent extraction (PSE) have been studied to recover Rsv and Vf from grape canes in order to enhance their extraction. This paper gives a critical overview of the techniques used to this end, integrating conventional and non-conventional methods investigated in the literature as well as those used in industrial processes. It finally highlights that the unconventional technics are usually less time-consuming than conventional extraction ones but further investigations for the discussed compounds and biomass are needed to optimize and understand the influence of the individual parameters of each extraction process.
Collapse
Affiliation(s)
- Marion Zwingelstein
- Univ. Savoie Mont Blanc, LCME, F-73000 Chambéry, France; Agence de l'Environnement et de Maîtrise de l'Energie (ADEME), F-49004 Angers, France
| | | | | | | | - Gregory Chatel
- Univ. Savoie Mont Blanc, LCME, F-73000 Chambéry, France.
| |
Collapse
|
16
|
Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity. Food Chem 2020; 316:126298. [PMID: 32062230 DOI: 10.1016/j.foodchem.2020.126298] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 01/15/2020] [Accepted: 01/25/2020] [Indexed: 01/29/2023]
Abstract
Vine Pruning residue was submitted to conventional heating and ohmic heating (OH) for the extraction of bioactive compounds and analyzed for total phenolic content (TPC), polyphenolic profile, antioxidant activity, antimicrobial activity and anticancer activity. The OH extracts were obtained using Low electric field (496.0 V/cm) or Intermediate electric field - IEF (840.0 V/cm). The tests were performed using 45% (v/v) ethanol-water extraction solution at 80 °C at different extraction times (20-90 min). The extract that stood out among the others concerning anticancer potential was the one obtained by OH when used, IEF, where the TPC was significantly higher than in the other extracts which correlated with higher antioxidant, antimicrobial and anti-proliferative activity on different tumor cell lines (HepG2, MDA-MB-231, MCF-7 and Caco2). Vine pruning OH extracts obtained using green solvents by an eco-friendly procedure were revealed as a source of compounds with relevant antioxidant and anticancer activity.
Collapse
|
17
|
Cebrián-Tarancón C, Sánchez-Gómez R, Cabrita MJ, García R, Zalacain A, Alonso GL, Salinas MR. Winemaking with vine-shoots. Modulating the composition of wines by using their own resources. Food Res Int 2019; 121:117-126. [PMID: 31108731 DOI: 10.1016/j.foodres.2019.03.032] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 03/12/2019] [Accepted: 03/14/2019] [Indexed: 01/06/2023]
Abstract
Vine-shoots from two important Vitis vinifera, Airén and Cencibel, have been prepared in two different formats (chip and granule) and added (12 g/L) in their own wines in different winemaking steps. Results have shown significant differences depending in all conditions tested, and wine chemical composition was modulated while in contact with vine-shoots. Compounds such as trans-resveratrol, increased its concentration up to 4 mg/L in Airén white wines. In Cencibel red wines, vanillin was found in a concentration four times above its odor threshold and independently of the vine-shoot variety, format and moment of addition, compounds such as (-)-epicatechin and (+)-catechin increased the concentration with respect to the control wine. When vine-shoots were added after fermentation, β-ionol appeared for first time in all wines. In case of guaiacol, the higher increment was observed for Airén wines. Therefore, it is possible to elaborate distinctive wines using their own resources.
Collapse
Affiliation(s)
- Cristina Cebrián-Tarancón
- E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - Rosario Sánchez-Gómez
- E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - María João Cabrita
- ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Núcleo da Mitra, Ap. 94, Évora, Portugal
| | - Raquel García
- ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Núcleo da Mitra, Ap. 94, Évora, Portugal; LAQV, REQUIMTE, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
| | - Amaya Zalacain
- E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - Gonzalo L Alonso
- E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - M Rosario Salinas
- E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.
| |
Collapse
|
18
|
Cristina CT, Rosario SG, Miguel CJ, Amaya Z, Alonso GL, Rosario SM. Assessment of vine-shoots in a model wines as enological additives. Food Chem 2019; 288:86-95. [PMID: 30902319 DOI: 10.1016/j.foodchem.2019.02.075] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 01/18/2019] [Accepted: 02/16/2019] [Indexed: 11/17/2022]
Abstract
For the first time, the possibility of using vine-shoots as enological additives, similar to oak chips, is proposed. Their volatile and phenolic compounds contribution to a model wine was studied. Variables such as vine-shoot vinifera (Airén and Cencibel), size (chip and granule), toasting (toasted and non-toasted), dosage (4 and 12 g/L) and maceration time (1, 7, 21, 35 and 120 days) were tested. Results showed an important transference of high-value enological compounds after 35 days of maceration with 12 g/L of toasted vine-shoots. Vanillin or guaiacol were found in concentrations always higher than their wine odor thresholds, depending on the variety and vine-shoot formats used. Moreover, trans-resveratrol and ellagic acid stand out for their high concentrations. This transference rate shows the enological aptitude of vine-shoots with a possibly positive contribution in real wines, both at sensory and functional level, although future studies in real wines must be carried out.
Collapse
Affiliation(s)
- Cebrián-Tarancón Cristina
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain
| | - Sánchez-Gómez Rosario
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain
| | - Carot José Miguel
- Universidad Politécnica de Valencia, Departamento de Estadística Aplicada e Investigación y Calidad de Operaciones, Camino de Vera, s/n, 46022 Valencia, Spain
| | - Zalacain Amaya
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain
| | - Gonzalo L Alonso
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain
| | - Salinas M Rosario
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain.
| |
Collapse
|
19
|
Ruiz-Moreno MJ, Raposo R, Puertas B, Cuevas FJ, Chinnici F, Moreno-Rojas JM, Cantos-Villar E. Effect of a grapevine-shoot waste extract on red wine aromatic properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5606-5615. [PMID: 29696658 DOI: 10.1002/jsfa.9104] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 04/13/2018] [Accepted: 04/23/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The use of a grapevine-shoot extract (VIN) is being studied as an alternative to sulfur dioxide (SO2 ). VIN stabilizes anthocyanins and preserves polyphenolic compounds, and thus improves chromatic wine properties. In this study, selected aroma compounds (esters, C13 -norisoprenoids, oxidation and vine-shoot-related compounds), sensory analysis and the olfactometric profile were determined in the wines treated with VIN at two concentrations. RESULTS Treatment with VIN hardly modified the content of esters and oxidation-related compounds in the wines. However, the high β-damascenone and isoeugenol contents and the increase in astringency at tasting in VIN wines were noteworthy, as were some odorant zones. All these were established as VIN markers after the chemometric data analysis. CONCLUSION These data revealed that only the lowest dose tested may be recommended as a suitable alternative to SO2 . Although some aromatic properties of these wines may change, these changes are not considered to affect the quality of the wines negatively. These results are useful for wineries, which face having to discover the aroma-related processes in the challenge of producing SO2 -free wines without detriment to their sensory properties. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- María J Ruiz-Moreno
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Córdoba, Spain
| | - Rafaela Raposo
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Jerez de la Frontera, Spain
| | - Belén Puertas
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Jerez de la Frontera, Spain
| | - Francisco J Cuevas
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Córdoba, Spain
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - José M Moreno-Rojas
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Córdoba, Spain
| | - Emma Cantos-Villar
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Jerez de la Frontera, Spain
| |
Collapse
|
20
|
El Achaby M, El Miri N, Hannache H, Gmouh S, Ben youcef H, Aboulkas A. Production of cellulose nanocrystals from vine shoots and their use for the development of nanocomposite materials. Int J Biol Macromol 2018; 117:592-600. [DOI: 10.1016/j.ijbiomac.2018.05.201] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 05/25/2018] [Accepted: 05/26/2018] [Indexed: 01/20/2023]
|
21
|
Moreira MM, Barroso MF, Porto JV, Ramalhosa MJ, Švarc-Gajić J, Estevinho L, Morais S, Delerue-Matos C. Potential of Portuguese vine shoot wastes as natural resources of bioactive compounds. THE SCIENCE OF THE TOTAL ENVIRONMENT 2018; 634:831-842. [PMID: 29653427 DOI: 10.1016/j.scitotenv.2018.04.035] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 04/03/2018] [Accepted: 04/04/2018] [Indexed: 06/08/2023]
Abstract
Since annually a high amount of wastes is produced in vine pruning, the aim of this study was to evaluate the potential of vine shoots from two Portuguese grape varieties (Touriga Nacional - TN and Tinta Roriz - TR) to be used as a natural source of phenolic compounds. To reach this goal, three techniques were explored, namely microwave-assisted extraction (MAE), subcritical water extraction (SWE) and conventional extraction (CE). The phenolic composition of the extracts, antioxidant and biological activities were evaluated by spectrophotometry and chromatography. MAE and SWE produced the highest concentrated extracts. TR vine shoot variety had the highest antioxidant activity and total phenolic (32.1±0.9mggallicacidequivalents/g dry sample), as well as flavonoid content (18.7±1.2mgepicatechinequivalents/g dry sample). For the first time, the biological activity of the vine shoot extracts was tested. Results demonstrated that all of them had antimicrobial potential against different bacteria and yeasts, and the ability of inhibiting α-amylase and acetylcholinesterase enzymes, with MAE TR extracts being the most efficient. HPLC analysis enabled the identification of different phenolic compounds, with gallic acid, catechin, myricetin and kaempferol-3-O-rutinoside being the main contributors to the phenolic composition. Portuguese vine shoot wastes could serve as easily accessible source of natural antioxidants for the food or pharmaceutical industries.
Collapse
Affiliation(s)
- Manuela M Moreira
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal.
| | - M Fátima Barroso
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | | | - M J Ramalhosa
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Jaroslava Švarc-Gajić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Letícia Estevinho
- Agricultural College of Bragança Polytechnic Institute of Bragança, Bragança, Portugal; IBB - Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Braga, Portugal
| | - Simone Morais
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| |
Collapse
|
22
|
Cebrián-Tarancón C, Sánchez-Gómez R, Gómez-Alonso S, Hermosín-Gutierrez I, Mena-Morales A, García-Romero E, Salinas MR, Zalacain A. Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5556-5562. [PMID: 29770693 DOI: 10.1021/acs.jafc.8b01540] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
For the first time vine-shoot tannin composition was carried out by means of HPLC-DAD-ESI-MS/MS. Two vine-shoot cultivars (Airén and Cencibel) with different post-pruning storage times were submitted to a toasting process and assayed. There were no traces of gallotannins nor ellagitannins, but a high proanthocyanidin content and a mean degree of polymerization (mDP) close to 3 were characterized. The higher concentration of proanthocyanidins corresponded to Airén after 6 months post-pruning storage and at 3 months for Cencibel. Procyanidins were the most abundant fraction (70-95%), which decreased with storage, and especially significant was the contribution of B1, B2, and B4 dimers. Prodelphinidins were also found (8-24%), increasing their % with storage time. Toasting produced a considerable reduction of proanthocyanidin content and a loss of a monomer mDP unit, suggesting that if used as oenological tannins, then they may be more bitter and less astringent when compared with the nontoasted vine-shoot samples.
Collapse
Affiliation(s)
- Cristina Cebrián-Tarancón
- Universidad de Castilla-La Mancha , E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola , Avenida de España s/n , 02071 Albacete , Spain
| | - Rosario Sánchez-Gómez
- Universidad de Castilla-La Mancha , E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola , Avenida de España s/n , 02071 Albacete , Spain
| | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha , Instituto Regional de Investigación Científica Aplicada , Avenida Camilo José Cela s/n , 13071 Ciudad Real , Spain
| | - Isidro Hermosín-Gutierrez
- Universidad de Castilla-La Mancha , Instituto Regional de Investigación Científica Aplicada , Avenida Camilo José Cela s/n , 13071 Ciudad Real , Spain
| | - Adela Mena-Morales
- Instituto de la Vid y el Vino de Castilla-La Mancha , Carretera de Albacete s/n , 13700 Tomelloso , Spain
| | - Esteban García-Romero
- Instituto de la Vid y el Vino de Castilla-La Mancha , Carretera de Albacete s/n , 13700 Tomelloso , Spain
| | - M Rosario Salinas
- Universidad de Castilla-La Mancha , E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola , Avenida de España s/n , 02071 Albacete , Spain
| | - Amaya Zalacain
- Universidad de Castilla-La Mancha , E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola , Avenida de España s/n , 02071 Albacete , Spain
| |
Collapse
|
23
|
Sánchez-Gómez R, Torregrosa L, Zalacain A, Ojeda H, Bouckenooghe V, Schneider R, Alonso GL, Salinas MR. The Microvine, a plant model to study the effect of vine-shoot extract on the accumulation of glycosylated aroma precursors in grapes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3031-3040. [PMID: 29194640 DOI: 10.1002/jsfa.8802] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 10/11/2017] [Accepted: 11/25/2017] [Indexed: 05/20/2023]
Abstract
BACKGROUND The Microvine plant model displays unique reproductive organ behavior and is suitable for grapevine fruit physiological studies, allowing one to undertake studies up to five times more rapidly than the current situation with grapevines. Recently, vine-shoot aqueous extracts, which have an interesting phenolic and aroma composition, have been proposed as viticultural biostimulants, since their post-veraison foliar application to grapevines impacts the wine aroma profile. Using Microvines, the aim of this study was to determine the effect of vine-shoot extract foliar application on 21 stages of grape development. The application was carried out from BBCH 53 (inflorescences clearly visible) to BBCH 85 (softening of berries) to reveal stage-specific responses of the accumulation of glycosylated aroma precursors at BBCH 89 (berries ripe for harvest), the phenological stage selected to study the treatment effect. RESULTS Microvine use made it possible to carry out 15 sampling time points during 86 days of the experiment, which were established by the cumulative degree days (CDD) parameter. The results confirmed that vine-shoot extract treatment had a positive impact on total glycosylated compounds, especially aglycones such as alcohols, terpenes and C13 -norisoprenoids, with a higher effect when the treatment was applied during ripening. CONCLUSION Extrapolation of the results to grapevines suggests that vine-shoot extract treatment could modulate the synthesis of grape glycosylated aroma precursors. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Rosario Sánchez-Gómez
- Universidad de Castilla-La Mancha, ETSI Agrónomos y Montes, Cátedra de Química Agrícola, Albacete, Spain
| | - Laurent Torregrosa
- Montpellier SupAgro, UMT Genovigne, Montpellier, France
- INRA, UE0999, Unité Expérimentale de Pech Rouge, Gruissan, France
| | - Amaya Zalacain
- Universidad de Castilla-La Mancha, ETSI Agrónomos y Montes, Cátedra de Química Agrícola, Albacete, Spain
| | - Hernán Ojeda
- INRA, UE0999, Unité Expérimentale de Pech Rouge, Gruissan, France
| | - Virginie Bouckenooghe
- Institut Français de la Vigne et du Vin, Pôle Rhône-Méditerranée, Montpellier, France
| | - Rémi Schneider
- Oenobrands, Parc Scientifique Agropolis II, Montferrier-sur-Lez, France
| | - Gonzalo L Alonso
- Universidad de Castilla-La Mancha, ETSI Agrónomos y Montes, Cátedra de Química Agrícola, Albacete, Spain
| | - María Rosario Salinas
- Universidad de Castilla-La Mancha, ETSI Agrónomos y Montes, Cátedra de Química Agrícola, Albacete, Spain
| |
Collapse
|
24
|
Toasted vine-shoot chips as enological additive. Food Chem 2018; 263:96-103. [PMID: 29784334 DOI: 10.1016/j.foodchem.2018.04.105] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 04/06/2018] [Accepted: 04/23/2018] [Indexed: 11/21/2022]
Abstract
Different ways of vine-shoots revalorization have been proposed, but not in wine yet, as for example in the same way as oak chips are being used. In this work, vine-shoot samples were submitted to a thermogravimetric analysis to establish the temperature range for its lignin structure decomposition, resulting between 160 and 180 °C. Then, vine-shoot chips from Airén and Cencibel cultivars, with a particle size around 2.5-3.5 cm, were submitted to six toasting conditions: 160 °C and 180 °C for 45, 60 and 75 min. Their volatile composition was very similar to oak chips, being vanillin the most important compound. Moreover, such vine-shoots have an interesting content of prodelphinidins that together with the stilbenes may contribute to wine antioxidant activity. The toasting conditions at 180 °C/45 min were the most suitable one for releasing the mentioned valuable compounds in order to propose vine-shoots as new enological additive similar to oak chips.
Collapse
|
25
|
Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality. Food Res Int 2017; 98:40-49. [PMID: 28610731 DOI: 10.1016/j.foodres.2017.01.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 01/05/2017] [Accepted: 01/06/2017] [Indexed: 11/22/2022]
Abstract
Non-aromatic vine-shoot extracts (Airén) has been recently proposed as "viticultural biostimulants" when applied to grapevine. In this paper, the application of extracts from non-toasted (MVS) and toasted (MVSToasted) vine-shoots from the well-known aromatic variety such Moscatel were applied on Airén grapevine leaves, observing an increased for grape yield and wines with a lower alcohol degree. All wines at the end of the alcoholic fermentation were characterized by their fruity and floral descriptors, especially MVS wines; and 4 months later, MSV and MVSToasted wines surprised by their higher spicy notes, which correspond with the highest OAVs values for compounds such as norisoprenoids (β-damascenone), vanillin derivatives (vanillin, acetovanillone) and volatile phenols (guaiacol, syringol), compared to control wine. Wine phenolic composition was affected positively over all by MVS in case of phenolic acids. These results confirm that Moscatel vine-shoot extracts foliar application into Airén non-aromatic grapevines produce an interesting enhance on wine quality.
Collapse
|
26
|
An innovative use of vine-shoots residues and their “feedback” effect on wine quality. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.021] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|