Reducing SO 2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

SO is a very important wine preservative. However, there are several drawbacks associated with the use of SO in wine. The aim of this work is to evaluate the effect of the partial substitution of SO in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vineta...

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Bibliographic Details
Published in:Biomolecules (Basel, Switzerland) Switzerland), 2020-09, Vol.10 (10)
Main Authors: Esparza, Irene, Martínez-Inda, Blanca, Cimminelli, María José, Jimeno-Mendoza, Maria Carmen, Moler, José Antonio, Jiménez-Moreno, Nerea, Ancín-Azpilicueta, Carmen
Format: Article
Language:English
Subjects:
Anthocyanins - pharmacology
Antioxidants - chemistry
Antioxidants - pharmacology
Flavonoids - pharmacology
Food Preservatives - adverse effects
Humans
Phenols - pharmacology
Plant Extracts - chemistry
Plant Extracts - pharmacology
Plant Stems - chemistry
Polyphenols - pharmacology
Sulfur Dioxide - adverse effects
Vitis - chemistry
Wine
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Summary:SO is a very important wine preservative. However, there are several drawbacks associated with the use of SO in wine. The aim of this work is to evaluate the effect of the partial substitution of SO in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan ). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO could lead to wines with good organoleptic properties, similar or even better to the control ones.
ISSN:2218-273X