Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584820 | Food Chemistry | 2018 | 32 Pages |
Abstract
Different ways of vine-shoots revalorization have been proposed, but not in wine yet, as for example in the same way as oak chips are being used. In this work, vine-shoot samples were submitted to a thermogravimetric analysis to establish the temperature range for its lignin structure decomposition, resulting between 160 and 180â¯Â°C. Then, vine-shoot chips from Airén and Cencibel cultivars, with a particle size around 2.5-3.5â¯cm, were submitted to six toasting conditions: 160â¯Â°C and 180â¯Â°C for 45, 60 and 75â¯min. Their volatile composition was very similar to oak chips, being vanillin the most important compound. Moreover, such vine-shoots have an interesting content of prodelphinidins that together with the stilbenes may contribute to wine antioxidant activity. The toasting conditions at 180â¯Â°C/45â¯min were the most suitable one for releasing the mentioned valuable compounds in order to propose vine-shoots as new enological additive similar to oak chips.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, M. Rosario Salinas, Gonzalo L. Alonso, José Oliva, Amaya Zalacain,