Evolution During Bottle Ageing of Wines Macerated with Toasted Vine-Shoots and Micro-Oxygenation.

The effects of SEGs ("Shoot from vines-Enological-Granule") on winemaking within the same variety are well established. However, the interaction of different SEG varieties combined with micro-oxygenation (MOX) and its subsequent evolution in the bottle has not been investigated to date. In this work, Tempranillo wines were treated with two doses of SEGs from Tempranillo and Cabernet Sauvignon (12 and 24 g/L) and subjected to two fixed MOX doses (LOTR, 6.

Effect of micro-oxygenation on color of wines made with toasted vine-shoots.

Background: Toasted vine-shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro-oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color. Its use alongside SEGs has been studied.

Volatile Characterization of Recovery Minority Grape Varieties from Castilla-La Mancha Region (Spain).

Nowadays, the identification and characterization of grapevine cultivars resilient to climate and water stress while preserving quality traits is crucial for the wine industry. Therefore, the objective of this work was to characterize according to their aromatic potential nine white and six red minority cultivars recently recovered from Castilla-La Mancha region (Spain), subjected to two different water-deficit regimes: rainfed, with subsistence irrigation, and irrigated. For this, the varietal aromatic potential index (IPAv) and the detailed aromatic composition were analyzed via HS-SBSE-GC/MS in extracts of two different pHs.

Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation.

The positive impact of use SEGs ("Shoot from vines - Enological - Granule") in winemaking for wines of the same variety has been extensively demonstrated, but their combination with different SEGs varieties and micro-oxygenation (MOX) remains unstudied. In this study, Tempranillo wines were in contact along 35 days with two doses of Tempranillo and Cabernet Sauvignon SEGs (12 and 24 g/L) and two fixed doses of MOX (LOTR, 6.24 mg/L·month, and HOTR, 11.

Gastrointestinal digestion of olive leaf waste from olive mill production chain in a simulator of the gastrointestinal tract.

Background: Currently, olive leaves are considered waste, although their high phenolic content makes them a source of antioxidants that could be used directly. The aim of this work was to study the behavior of phenolic compounds contained in olive leaf from the olive mill production chain during their gastrointestinal digestion.

Results: Phenolic compounds in the gastric digestion analyzed by high-performance liquid chromatography-diode array detection-mass spectrometry increased by 58% to 314.

Application of near-infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening.

Background: The knowledge of volatile compounds concentration in grape berries is very valuable information for the winemaker, since these compounds are strongly involved in the final wine quality, and in consumer acceptance. In addition, it would allow to set the harvest date according to aromatic maturity, to classify grape berries according to their quality and to make wines with different characteristics, among other implications. However, so far, there are no tools that allow the volatile composition to be measured directly on intact berries, either in the vineyard or in the winery.

Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact L. Tempranillo Blanco Berries by Hyperspectral Imaging.

The measurement of aromatic maturity during grape ripening provides very important information for determining the harvest date, particularly in white cultivars. However, there are currently no tools that allow this measurement to be carried out in a noninvasive and rapid way. For this reason, in the present work, we have studied the use of hyperspectral imaging (HSI)) to estimate the aromatic composition of L.

Chemical exchange in the vine shoots-wine system when used as an innovative enological procedure.

Background: Pruned vine shoots prepared as toasted fragments (SEGs) have recently been proposed as enological additives capable of producing differentiated quality wines. In this work, the composition of phenolic and volatile compounds of SEGs, before and after contact with wines, has been studied.

Results: SEGs from Tempranillo and Cabernet Sauvignon were used, which were kept in contact for 30 days with red wines made with the same varieties.

Preliminary Studies on Endotherapy Based Application of Ozonated Water to Bobal Grapevines: Effect on Wine Quality.

The application of ozonated water in the vineyard is an increasingly popular tool for disease management, but the quality of grapes and resulting wines is likely to be affected. Endotherapy, or trunk injection, is a particularly useful method to apply phytosanitary products since many fungal pathogens colonize the grapevine woody tissues. Thus, the present study aimed to evaluate the effect on wine quality of the ozonated water applied to Bobal grapevines, one of the most cultivated red varieties in Spain, through endotherapy (E) or its combination with spraying (E + S).

Oleuropein Degradation Kinetics in Olive Leaf and Its Aqueous Extracts.

Although olives leaves are currently considered a waste material from oil mills, they have great potential to be transformed into by-products due to their high oleuropein content. Oleuropein is a glycoside precursor of hydroxytyrosol, which is the phenolic compound with the highest antioxidant capacity in nature and which is associated with multiple health benefits. For this reason, the demand for oleuropein is growing in the pharmaceutical, cosmetic and food sectors.

Vine-Shoots as Enological Additives. A Study of Acute Toxicity and Cytotoxicity.

Toasted vine-shoots have been recently proposed as enological additives that can be used to improve the sensorial profile of wines. However, the possible toxicity of this new winery practice has not been studied so far. The aim of this study was to evaluate the toxicity of Tempranillo, Cencibel, and Cabernet Sauvignon toasted vine-shoots when used in winemaking.

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 aptitude classification for toasted vine shoots has been proposed for the first time.

Analysis of Intact Glycosidic Aroma Precursors in Grapes by High-Performance Liquid Chromatography with a Diode Array Detector.

Nowadays, the techniques for the analysis of glycosidic precursors in grapes involve changes in the glycoside structure or it is necessary the use of very expensive analytical techniques. In this study, we describe for the first time an approach to analyse intact glycosidic aroma precursors in grapes by high-performance liquid chromatography with a diode array detector (HPLC-DAD), a simple and cheap analytical technique that could be used in wineries. Briefly, the skin of Muscat of Alexandria grapes was extracted using a microwave and purified using solid-phase extraction combining Oasis MCX and LiChrolut EN cartridges.

Development and validation of an HPLC-DAD method for determination of oleuropein and other bioactive compounds in olive leaf by-products.

Background: Oil mills could benefit by preparing their own aqueous extracts from olive leaves. Accordingly, the present study aimed to measure the bioactive compounds richness of such extracts, especially oleuropein. A water-based microwave extraction procedure was developed and a selective and precise high-performance liquid chromatography with diode array detection (HPLC-DAD) method was validated for the determination of oleuropein and others bioactive compounds from olive leaves.

Winemaking with vine-shoots. Modulating the composition of wines by using their own resources.

Vine-shoots from two important Vitis vinifera, Airén and Cencibel, have been prepared in two different formats (chip and granule) and added (12 g/L) in their own wines in different winemaking steps. Results have shown significant differences depending in all conditions tested, and wine chemical composition was modulated while in contact with vine-shoots. Compounds such as trans-resveratrol, increased its concentration up to 4 mg/L in Airén white wines.

Assessment of vine-shoots in a model wines as enological additives.

For the first time, the possibility of using vine-shoots as enological additives, similar to oak chips, is proposed. Their volatile and phenolic compounds contribution to a model wine was studied. Variables such as vine-shoot vinifera (Airén and Cencibel), size (chip and granule), toasting (toasted and non-toasted), dosage (4 and 12 g/L) and maceration time (1, 7, 21, 35 and 120 days) were tested.

Toasted vine-shoot chips as enological additive.

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 180 °C. Then, vine-shoot chips from Airén and Cencibel cultivars, with a particle size around 2.

Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment.

For the first time vine-shoot tannin composition was carried out by means of HPLC-DAD-ESI-MS/MS. Two vine-shoot cultivars (Airén and Cencibel) with different post-pruning storage times were submitted to a toasting process and assayed. There were no traces of gallotannins nor ellagitannins, but a high proanthocyanidin content and a mean degree of polymerization (mDP) close to 3 were characterized.