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...

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Detalhes bibliográficos
Autores: Cebrián Tarancón, Cristina, Fernández Roldán, Francisco, Alonso Díaz-Marta, Gonzalo Luis, Salinas Fernández, María Rosario
Tipo de documento: artigo
Data de publicação:2021
País:España
Recursos:Universidad de Castilla-La Mancha
Repositório:RUIdeRA. Repositorio Institucional de la UCLM
OAI Identifier:oai:ruidera.uclm.es:10578/36808
Acesso em linha:https://doi.org/10.1002/jsfa.11403
https://hdl.handle.net/10578/36808
Access Level:Acceso aberto
Palavra-chave:Enological additive
HPLC-DAD
NIR
Toasted vine shoots
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spelling Classification of vine-shoots for use as enological additivesCebrián Tarancón, CristinaFernández Roldán, FranciscoAlonso Díaz-Marta, Gonzalo LuisSalinas Fernández, María RosarioEnological additiveHPLC-DADNIRToasted vine shootsBACKGROUND 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.Wiley202420242021info:eu-repo/semantics/articleapplication/pdfhttps://doi.org/10.1002/jsfa.11403https://hdl.handle.net/10578/36808reponame:RUIdeRA. Repositorio Institucional de la UCLMinstname:Universidad de Castilla-La ManchaInglésIDI- 20190844 (Proyecto USARVID019)info:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivs 3.0 Spainhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/oai:ruidera.uclm.es:10578/368082026-05-27T07:36:41Z
dc.title.none.fl_str_mv Classification of vine-shoots for use as enological additives
title Classification of vine-shoots for use as enological additives
spellingShingle Classification of vine-shoots for use as enological additives
Cebrián Tarancón, Cristina
Enological additive
HPLC-DAD
NIR
Toasted vine shoots
title_short Classification of vine-shoots for use as enological additives
title_full Classification of vine-shoots for use as enological additives
title_fullStr Classification of vine-shoots for use as enological additives
title_full_unstemmed Classification of vine-shoots for use as enological additives
title_sort Classification of vine-shoots for use as enological additives
dc.creator.none.fl_str_mv Cebrián Tarancón, Cristina
Fernández Roldán, Francisco
Alonso Díaz-Marta, Gonzalo Luis
Salinas Fernández, María Rosario
author Cebrián Tarancón, Cristina
author_facet Cebrián Tarancón, Cristina
Fernández Roldán, Francisco
Alonso Díaz-Marta, Gonzalo Luis
Salinas Fernández, María Rosario
author_role author
author2 Fernández Roldán, Francisco
Alonso Díaz-Marta, Gonzalo Luis
Salinas Fernández, María Rosario
author2_role author
author
author
dc.subject.none.fl_str_mv Enological additive
HPLC-DAD
NIR
Toasted vine shoots
topic Enological additive
HPLC-DAD
NIR
Toasted vine shoots
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://doi.org/10.1002/jsfa.11403
https://hdl.handle.net/10578/36808
url https://doi.org/10.1002/jsfa.11403
https://hdl.handle.net/10578/36808
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv IDI- 20190844 (Proyecto USARVID019)
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:RUIdeRA. Repositorio Institucional de la UCLM
instname:Universidad de Castilla-La Mancha
instname_str Universidad de Castilla-La Mancha
reponame_str RUIdeRA. Repositorio Institucional de la UCLM
collection RUIdeRA. Repositorio Institucional de la UCLM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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