Classification of vine‐shoots for use as enological additives

BACKGROUND Toasted vine shoots have recently been proposed as enological additives with the aim of improving the sensorial profile of wines. However, so far, there is no simple method for classifying vine shoots for this innovative enological practice. In this study, therefore, an enological aptitud...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2022-01, Vol.102 (2), p.724-731
Main Authors: Cebrián‐Tarancón, Cristina, Fernández‐Roldán, Francisco, Alonso, Gonzalo L, Salinas, Rosario M
Format: Article
Language:English
Subjects:
Additives
Catechin
Classification
Ellagic acid
enological additive
Epicatechin
Food Handling
HPLC‐DAD
Near infrared radiation
NIR
Phenolic compounds
Phenols
Phenols - analysis
Plant Extracts - analysis
Plant Shoots - chemistry
Resveratrol
Shoots
Statistical analysis
toasted vine shoots
Vitis - chemistry
Wine - analysis
Wineries
Wines
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND Toasted vine shoots have recently been proposed as enological additives with the aim of improving the sensorial profile of wines. However, so far, there is no simple method for classifying vine shoots for this innovative enological practice. In this study, therefore, an enological aptitude classification for toasted vine shoots has been proposed for the first time. Moreover, given the need for quick techniques to be used in wineries to determine the main phenolic compounds of vine shoots, near‐infrared (NIR) spectroscopy has been calibrated and validated. RESULTS By means of a detailed statistical analysis, an enological classification of toasted vine shoots has been proposed based on their total polyphenol index and (+)‐catechin, (−)‐epicatechin, ellagic acid, and trans‐resveratrol. Moreover, the NIR methodology that was developed showed good validation statistics and acceptable accuracy. CONCLUSIONS This work proposes the first enological toasted vine‐shoot classification and it provides a tool for rapid screening, mainly of phenolic compounds, in toasted vine shoots. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.11403