Chemical exchange in the vine shoots-wine system when used as an innovative enological procedure.

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 win

SUBMITTER: Cebrian-Tarancon C 

PROVIDER: S-EPMC10107323 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature