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Título

Grapevine-shoot stilbene extract as a preservative in red wine

AutorRaposo, Rafaela; Ruiz-Moreno, María José; Garde-Cerdán, Teresa ; Puertas, Belén; Moreno Rojas, José Manuel; Gonzalo-Diago, A. ; Guerrero, Raúl F.; Ortiz, Víctor; Cantos Villar, Emma
Palabras claveSensorial
Olfactometry
Volatile compounds
Color
Sulfur dioxide
Stilbene
Fecha de publicación15-abr-2016
EditorElsevier
CitaciónFood Chemistry 197(Part B): 1102-1111 (2016)
ResumenThis paper reports the use of a grapevine-shoot stilbene extract (Vineatrol®) as a preservative in red wine. Its effectiveness to preserve red wine quality under two different winemaking systems (traditional and Ganimede) was studied at bottling and after twelve months of storage in bottle. Enological parameters, color related parameters, volatile composition, sensory analysis and olfactometric profile were evaluated. At bottling wines treated with Vineatrol showed higher color related parameters and higher score in sensory analysis than those treated with SO. The use of SO increased ester and alcohol volatile compounds in relation to the use of Vineatrol. Wine olfactometric profile was modified by Vineatrol addition. Two new odorant zones with high modified frequency appeared in wines treated with Vineatrol. After 12 months of storage in bottle, wines treated with Vineatrol showed parameters related to oxidation. The weak point of the process seemed to be the evolution during the storage in bottle.
Versión del editorhttp://doi.org/10.1016/j.foodchem.2015.11.102
URIhttp://hdl.handle.net/10261/146491
DOI10.1016/j.foodchem.2015.11.102
Identificadoresissn: 0308-8146
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