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

• 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
• ISSN: 2218-273X

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.