Evaluation of grape stems and grape stem extracts for sulfur dioxide replacement during grape wine production

• Published in: Current research in food science 2023-01, Vol.6, p.100453-100453, Article 100453
• Main Authors: Nogueira, Danielle P., Jiménez-Moreno, Nerea, Esparza, Irene, Moler, Jose Antonio, Ferreira-Santos, Pedro, Sagües, Ana, Teixeira, José António, Ancín-Azpilicueta, Carmen
• Format: Article
• Language: English
• Subjects: from the special issue: Current research on polyphenols application, edited by Franck Carbonero and Fred Stevens; Grape stem extract; Phenolic compounds; SO2; Wine
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2023.100453

Sulfur dioxide (SO2), the main preservative in wine, may affect the sensory properties of the wines, as well as cause allergic reactions and headaches in sensitive people. The aim of this work was to evaluate the replacement of SO2 in Tempranillo wines with Mazuelo grape stem products. Five Tempranillo red wines were elaborated: positive control (60 mg/L SO2); negative control with no preservatives; Mazuelo extract (200 mg/L); Mazuelo extract combined with SO2 (100 mg/L + 20 mg/L); and Mazuelo stem (400 mg/L). The oenological parameters, antioxidant capacity, total phenolic (TP), total flavonoids (TF) and total anthocyanins (TA) contents were determined. Additionally, individual phenols were analyzed by HPLC-DAD-FLD. The spectrophotometric analyses showed that the wines had similar antioxidant capacities and concentrations of TP and TF. However, TA was more affected by the lack of SO2 as anthocyanins presented higher concentrations in positive control samples. The concentrations of individual phenols followed a similar path in all samples. Wines containing sulfites were more similar than the other treatments. However, these similarities were not reflected on the sensory analysis performed, as triangle test did not show differences between the wine with extract addition and the positive control wine. Therefore, Mazuelo stem extract could be a possible strategy for SO2 replacement. Nevertheless, further studies are necessary to confirm the potential of grape stem extracts as wine preservative. [Display omitted] •SO2 needs to be replace in wines because it can cause allergic reactions•Grape stem could be a good alternative to the use as preservative in wines.•The replacement of SO2 by stem did not produce differences in wine sensory quality