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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.
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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
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Cebrián‐Tarancón C, Fernández‐Roldán F, Sánchez‐Gómez R, Alonso GL, Salinas MR. Chemical exchange in the vine shoots-wine system when used as an innovative enological procedure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1821-1831. [PMID: 36377405 PMCID: PMC10107323 DOI: 10.1002/jsfa.12338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/04/2022] [Accepted: 11/15/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Pruned vine shoots prepared as toasted fragments (SEGs) have recently been proposed as enological additives capable of producing differentiated quality wines. In this work, the composition of phenolic and volatile compounds of SEGs, before and after contact with wines, has been studied. RESULTS SEGs from Tempranillo and Cabernet Sauvignon were used, which were kept in contact for 30 days with red wines made with the same varieties. Phenolic compounds were the ones with the highest sorption in SEGs, but a variety-dependent behavior was observed in anthocyanins and flavonols, with an increase in some malvidin derivatives only in Tempranillo wine and an increase in (-)-epicatechin in SEGs and Cabernet Sauvignon wine. trans-Resveratrol was transferred from SEGs to wine but also increased in SEGs regardless of the variety used. The volatile compounds that were most retained in SEGs were phenylethyl alcohol and ethyl lactate, but in lower proportions than the phenolic compounds and without important changes in wines. CONCLUSION The high content of phenolic compounds in SEGs after their use as enological additives suggests that they could be considered as a source of anthocyanins and as raw materials for phenolic compounds with recognized antioxidant properties. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Cristina Cebrián‐Tarancón
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y MontesUniversidad de Castilla‐La ManchaAlbaceteSpain
| | - Francisco Fernández‐Roldán
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y MontesUniversidad de Castilla‐La ManchaAlbaceteSpain
- Pago de la JarabaCrta, Nacional 310VillarrobledoSpain
| | - Rosario Sánchez‐Gómez
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y MontesUniversidad de Castilla‐La ManchaAlbaceteSpain
| | - Gonzalo Luis Alonso
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y MontesUniversidad de Castilla‐La ManchaAlbaceteSpain
| | - María Rosario Salinas
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y MontesUniversidad de Castilla‐La ManchaAlbaceteSpain
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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]
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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.
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Liu X, Le Bourvellec C, Guyot S, Renard CMGC. Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization. Compr Rev Food Sci Food Saf 2021; 20:4841-4880. [PMID: 34288366 DOI: 10.1111/1541-4337.12797] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/22/2021] [Accepted: 06/10/2021] [Indexed: 12/15/2022]
Abstract
Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties naturally produced in various plants (e.g., green tea, cocoa, grapes, and apples); they are a major polyphenol class in human foods and beverages, and have recognized effect on maintaining human health. Therefore, it is necessary to evaluate their changes (i.e., oxidation, polymerization, degradation, and epimerization) during various physical processing (i.e., heating, drying, mechanical shearing, high-pressure, ultrasound, and radiation) to improve the nutritional value of food products. However, the roles of flavanols, in particular for their polymerized forms, are often underestimated, for a large part because of analytical challenges: they are difficult to extract quantitatively, and their quantification demands chemical reactions. This review examines the existing data on the effects of different physical processing techniques on the content of flavanols and highlights the changes in epimerization and degree of polymerization, as well as some of the latest acidolysis methods for proanthocyanidin characterization and quantification. More and more evidence show that physical processing can affect content but also modify the structure of flavanols by promoting a series of internal reactions. The most important reactivity of flavanols in processing includes oxidative coupling and rearrangements, chain cleavage, structural rearrangements (e.g., polymerization, degradation, and epimerization), and addition to other macromolecules, that is, proteins and polysaccharides. Some acidolysis methods for the analysis of polymeric proanthocyanidins have been updated, which has contributed to complete analysis of proanthocyanidin structures in particular regarding their proportion of A-type proanthocyanidins and their degree of polymerization in various plants. However, future research is also needed to better extract and characterize high-polymer proanthocyanidins, whether in their native or modified forms.
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Affiliation(s)
- Xuwei Liu
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France
| | | | - Sylvain Guyot
- INRAE, UR1268 BIA, Team Polyphenol, Reactivity & Processing (PRP), Le Rheu, France
| | - Catherine M G C Renard
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France.,INRAE, TRANSFORM, Nantes, France
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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.
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Escobar-Avello D, Mardones C, Saéz V, Riquelme S, von Baer D, Lamuela-Raventós RM, Vallverdú-Queralt A. Pilot-plant scale extraction of phenolic compounds from grape canes: Comprehensive characterization by LC-ESI-LTQ-Orbitrap-MS. Food Res Int 2021; 143:110265. [PMID: 33992366 DOI: 10.1016/j.foodres.2021.110265] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 02/19/2021] [Accepted: 02/21/2021] [Indexed: 12/19/2022]
Abstract
Grape canes, also named vine shoots, are well-known viticultural byproducts containing high levels of phenolic compounds, which are associated with a broad range of health benefits. In this work, grape canes (Vitis vinifera cv. Pinot noir) were extracted in a 750 L pilot-plant reactor under the following conditions: temperature 80 °C, time 100 min, solid/liquid ratio 1:10. The comprehensive characterization of grape cane phenolic compounds was performed by liquid chromatography coupled to high-resolution/accurate mass measurement LTQ-Orbitrap mass spectrometry. A total of 44 compounds were identified and, 26 of them also quantified, consisting of phenolic acids and aldehydes (17), flavonoids (12), and stilbenoids (15). The most abundant class of phenolics were stilbenoids, among which (E)-ε-viniferin predominated. The phenolic profile of grape canes obtained using pilot plant extraction differed significantly from the results of laboratory-scale studies obtained previously. Additionally, we observed a high antioxidant capacity of grape cane pilot-plant extract measured by the radical antioxidant scavenging potential (ABTS+) (2209 ± 125 µmol TE/g DW) and oxygen radical absorbance capacity using fluorescein (ORAC-FL) (4612 ± 155 µmol TE/g DW). Grape cane pilot-plant extract for their phenolic profile may be used as a by-product for the development of novel nutraceutical and pharmaceutical products, improving the value and the sustainability of these residues.
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Affiliation(s)
- Danilo Escobar-Avello
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; Unidad de Desarrollo Tecnológico, Universidad de Concepción, 4191996 Coronel, Chile
| | - Claudia Mardones
- Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, Concepción, Casilla 237, Correo 3, Concepción, Chile.
| | - Vania Saéz
- Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, Concepción, Casilla 237, Correo 3, Concepción, Chile
| | - Sebastián Riquelme
- Unidad de Desarrollo Tecnológico, Universidad de Concepción, 4191996 Coronel, Chile; Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, Concepción, Casilla 237, Correo 3, Concepción, Chile
| | - Dietrich von Baer
- Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, Concepción, Casilla 237, Correo 3, Concepción, Chile
| | - Rosa M Lamuela-Raventós
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain.
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Loupit G, Prigent S, Franc C, De Revel G, Richard T, Cookson SJ, Fonayet JV. Polyphenol Profiles of Just Pruned Grapevine Canes from Wild Vitis Accessions and Vitis vinifera Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13397-13407. [PMID: 32227944 DOI: 10.1021/acs.jafc.9b08099] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Grapevine canes are an abundant byproduct of the wine industry. The stilbene contents of Vitis vinifera cultivars have been largely studied, but little is known about the stilbene contents of wild Vitis accessions. Moreover, there have only been few studies on the quantification of other phenolic compounds in just pruned grapevine canes. In our study, we investigated the polyphenol profile of 51 genotypes belonging to 15 Vitis spp. A total of 36 polyphenols (20 stilbenes, 6 flavanols, 7 flavonols, and 3 phenolic acids) were analyzed by high-performance liquid chromatography coupled with a triple quadrupole mass spectrometer. Our results suggest that some wild Vitis accessions could be of interest in terms of the concentration of bioactive polyphenols and that flavanols contribute significantly to the antioxidant activity of grapevine cane extracts. To the best of our knowledge, this is the most exhaustive study of the polyphenolic composition of grapevine canes of wild Vitis spp.
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Affiliation(s)
- Grégoire Loupit
- Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), Bordeaux Sciences Agro, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Institut des Sciences de la Vigne et du Vin (ISVV), Université de Bordeaux, 33882 Villenave d'Ornon, France
| | - Sylvain Prigent
- UMR 1332 Biologie du Fruit et Pathologie, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Centre INRAE de Nouvelle Aquitaine-Bordeaux, Avenue Edouard Bourlaux, 33140 Villenave d'Ornon, France
- Plateforme Bordeaux Metabolome, INRAE, Université de Bordeaux, CNRS, MetaboHUB, PHENOME-EMPHASIS, 33140 Villenave d'Ornon, France
| | - Céline Franc
- Université de Bordeaux, Unité de Recherche Oenologie, EA 4577, USC 1366 Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Institut des Sciences de la Vigne et du Vin (ISVV), 33882 Villenave d'Ornon France
| | - Gilles De Revel
- Université de Bordeaux, Unité de Recherche Oenologie, EA 4577, USC 1366 Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Institut des Sciences de la Vigne et du Vin (ISVV), 33882 Villenave d'Ornon France
| | - Tristan Richard
- Université de Bordeaux, Unité de Recherche Oenologie, EA 4577, USC 1366 Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Institut des Sciences de la Vigne et du Vin (ISVV), 33882 Villenave d'Ornon France
- Plateforme Bordeaux Metabolome, Université de Bordeaux, INRAE, CNRS, MetaboHUB, 33140 Villenave d'Ornon, France
| | - Sarah Jane Cookson
- Ecophysiologie et Génomique Fonctionnelle de la Vigne (EGFV), Bordeaux Sciences Agro, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Institut des Sciences de la Vigne et du Vin (ISVV), Université de Bordeaux, 33882 Villenave d'Ornon, France
| | - Josep Valls Fonayet
- Université de Bordeaux, Unité de Recherche Oenologie, EA 4577, USC 1366 Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Institut des Sciences de la Vigne et du Vin (ISVV), 33882 Villenave d'Ornon France
- Plateforme Bordeaux Metabolome, Université de Bordeaux, INRAE, CNRS, MetaboHUB, 33140 Villenave d'Ornon, France
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Gutiérrez-Gamboa G, Liu SY, Sun X, Fang Y. Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties. Food Res Int 2020; 137:109443. [PMID: 33233123 DOI: 10.1016/j.foodres.2020.109443] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 06/09/2020] [Accepted: 06/12/2020] [Indexed: 12/12/2022]
Abstract
The wine industry is focused on the producing wine mostly from European grapevine varieties (Vitis vinifera L.). China has experienced a significant growth of the vineyard surface, based on the cultivation of these grapevine varieties. Currently, China has become one of the countries with the largest surface of planted vineyards in the world. In the last years, there has been a trend to oenologically and viticulturally revalorize certain autochthonous grapevine species. China holds a great diversity of Vitis species, which are being the focus of study. This could be an important alternative for the diversification of wine production, providing new products with a strong identity. Additionally, the varietal homogenization has increased the vineyard genetic vulnerability in relation to the emergence of grapevine diseases and their resistance to chemical fungicides. In this way, non-Vitis vinifera species are characterized by having a high resistance to a wide range of biotic and abiotic factors, which can bring an opportunity to breed new varieties. However, there is little available information about the oenological potential of these species, which makes it a current interesting topic. Therefore, this review aims to summarize the oenological potential of non-Vitis vinifera species found in China, discussing their potential effects on human health and thus, to propose some Chinese wild grapes for their use in breeding programs.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China; Universidad de Talca, Facultad de Ciencias Agrarias, 2 Norte 685, Casilla 747, 346000 Talca, Chile.
| | - Shu-Yan Liu
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6. 26007 Logroño, Spain
| | - XiangYu Sun
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Yulin Fang
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
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10
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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.
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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.
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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.
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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.
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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.
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