Grapevine-shoot stilbene extract as a preservative in white wine

Cruz, Sara Santos; Raposo, Rafaela; Ruiz‐Moreno, María José; Garde‐Cerdán, Teresa; Puertas, Belén; Gonzalo-Diago, A.; Moreno-Rojas, José Manuel; Cantos‐Villar, Emma

doi:10.1016/j.fpsl.2018.10.008

Cited by 16 publications

(21 citation statements)

References 32 publications

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“…Therefore, alternatives to the use of SO 2 in wines are required. Moreover, the International Organization of Vine and Wine (OIV), in agreement with previous European Commission regulations (Ruling nº 606/2009) [2], recommended that the total SO 2 content should not exceed 150 mg/L in red wines and 200 mg/L in white and rosé organic/conventional wines [3]. In this regard, the wine industry is developing strategies to reduce and/or replace SO 2 .…”

Section: Introductionmentioning

confidence: 98%

“…However, despite the antimicrobial and antioxidant properties presented by these methods, these technologies require complex and expensive equipment. Most importantly, none of them have proven to be as effective as SO 2 by itself so far [1,3]. For the scientific community and the wine industry, it is a challenge developing new alternatives to completely or partly eliminate the use of SO 2 in the winemaking process to produce healthier wines but maintaining the quality requirements of consumers [4].…”

Section: Introductionmentioning

confidence: 99%

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In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry

et al. 2019

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The reduction of sulfur dioxide in wine is a consumer’s demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their antioxidant/antimicrobial activities and health properties, and also because they are naturally found in the grapevine. In the present study, the in vitro toxicity of an extract from grapevine shoots (with a stilbene richness of 45.4%) was assessed in two human cell lines. Significant damage was observed from 30 μg/mL after 24 h, and 40 µg/mL after 48 h of exposure. Similarly, the ultrastructural study revealed a significant impairment of cell growing. The extract was able to protect cells against an induced oxidative stress at all concentrations studied. In view of the promising results, a more exhaustive toxicological assessment of the extract is needed to confirm the safety of its further use as additive in wine.

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Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry

et al. 2019

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“…However, after six months of storage in the bottle, some side effects were observed in the VIN wines. The authors concluded that the extract needed to be purified to prevent modifications in both the color and flavor properties of white wines [ 100 ]. Consequently, the above results led the authors to look for a grapevine shoot extract with a higher stilbene concentration to prevent undesirable modifications to wine properties.…”

Section: Applicationsmentioning

confidence: 99%

Grapevine Cane Extracts: Raw Plant Material, Extraction Methods, Quantification, and Applications

2020

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Grapevine canes are viticulture waste that is usually discarded without any further use. However, recent studies have shown that they contain significant concentrations of health-promoting compounds, such as stilbenes, secondary metabolites of plants produced as a response to biotic and abiotic stress from fungal disease or dryness. Stilbenes have been associated with antioxidant, anti-inflammatory, and anti-microbial properties and they have been tested as potential treatments of cardiovascular and neurological diseases, and even cancer, with promising results. Stilbenes have been described in the different genus of the Vitaceae family, the Vitis genera being one of the most widely studied due to its important applications and economic impact around the world. This review presents an in-depth study of the composition and concentration of stilbenes in grapevine canes. The results show that the concentration of stilbenes in grapevine canes is highly influenced by the Vitis genus and cultivar aspects (growing conditions, ultraviolet radiation, fungal attack, etc.). Different methods for extracting stilbenes from grapevine canes have been reviewed, and the extraction conditions have also been studied, underlining the advantages and disadvantages of each technique. After the stilbenes were extracted, they were analyzed to determine the stilbene composition and concentration. Analytical techniques have been employed with this aim, in most cases using liquid chromatography, coupled with others such as mass spectrometry and/or nuclear magnetic resonance to achieve the individual quantification. Finally, stilbene extracts may be applied in multiple fields based on their properties. The five most relevant are preservative, antifungal, insecticide, and biostimulant applications. The current state-of-the-art of the above applications and their prospects are discussed.

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“…Using SO 2 , however, has its disadvantages, such as the inducement of several adverse health conditions such as allergic responses, dermatitis, urticaria (hives), angioedema, diarrhea, abdominal pain, and bronchoconstriction. [4] Furthermore, high concentrations of SO 2 affect the final quality of CONTACT Chih-Yao Hou, Ph.D.…”

Section: Introductionmentioning

confidence: 99%

“…Various studies have reported suitable alternatives to SO 2 , whether in the form of additives during winemaking, such as colloidal silver complexes, dimethyl dicarbonate, hypophosphorous acid, thiodipropionic acid, ascorbic acid, Trolox C, stannous chloride, lysozyme, grapevine-shoot stilbene extract, bacteriocins, chitosan; or via the use of physical methods, like high-pressure treatments, high-power ultrasound, ultraviolet radiation, and pulsed electric fields. [4,[7][8][9][10][11][12][13] The prospective efficacy of some of these techniques is appealing; however, these methods have either not been fully investigated or require expensive equipment, excessive for commercial application. Therefore, a universally acceptable alternative to SO 2 is still required.…”

Section: Introductionmentioning

confidence: 99%

A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

Shih

Lai

Lin

et al. 2020

International Journal of Food Properties

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Sulfur dioxide is widely used as a preservative in winemaking owing to its antioxidant and antimicrobial properties. However, it exerts adverse effects on health, causing dermatitis, urticaria, angioedema, diarrhea, and abdominal pain. In the present study, we used α-pinene, which is a fragrant monomeric compound derived from fruit-aroma compounds, as an alternative for SO 2 in white wine fermentation. Three concentrations of αpinene, 0.03125 g/100 mL, 0.0625 g/100 mL, and 0.125 g/100 mL were used. White wine added with SO 2 at 40 ppm was also used (SO 2 group). The white wine without addition of SO 2 and α-pinene as used as the control. Total bacterial count and physicochemical characteristics including pectin content, degree of esterification, ethanol content, color, total phenolic acid content, and DPPH activity were analyzed. The antibacterial activities of αpinene groups were similar to SO 2 group but significantly higher than the control group. Specifically, 0.03125 g/100 mL and 0.0625 g/100 mL αpinene groups showed significantly higher transmittance, L values, and color values than the control at the day 180, which suggested that the addition of α-pinene effectively inhibited the browning of white wine during storage. These findings indicated that α-pinene possessed an excellent antibacterial ability and could be a viable alternative for SO 2 in winemaking.

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Grapevine-shoot stilbene extract as a preservative in white wine

Cited by 16 publications

References 32 publications

In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry

In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry

Grapevine Cane Extracts: Raw Plant Material, Extraction Methods, Quantification, and Applications

A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

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