Toasted vine-shoot chips as enological additive

Cebrián-Tarancón, Cristina; Sánchez‐Gómez, Rosario; Salinas, M. Rosario; Alonso, Gonzalo L.; Oliva, J.; Zalacaín, Amaya

doi:10.1016/j.foodchem.2018.04.105

Cited by 33 publications

(58 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Indeed, grapevine waste have a hopeful future of valorization in phytosanitary field as stilbenes have antifungal, oomycide and insecticide activities . In addition, grapevine extracts could be used for oenological purposes as alternative to SO 2 during the winemaking and also as toasted chips additive in order to produce wine with complex organoleptic properties . However, stilbene abundance could widely vary depending on the variety and rootstock, so there is a need to assess the stilbene composition of cultivars and rootstocks in order to determine the best sources.…”

Section: Resultsmentioning

confidence: 99%

Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

Gabaston

Leborgne

Waffo-Téguo

et al. 2019

Phytochemical Analysis

View full text Add to dashboard Cite

Introduction Grapevine wood and roots are by‐products obtained during vineyard management. This plentiful biomass is known to be rich in stilbenes and can be used as a source of high‐value compounds as well as active natural extracts. However, the stilbenes in grapevine wood and roots from different cultivars and rootstocks remain to be characterized. Objective The present study investigated the stilbene content of eight major Vitis vinifera cultivars and six different rootstocks. In addition, the distribution of stilbenes was established for each of seven parts into which the plants were sub‐divided. Methodology For stilbene characterization and quantification purposes, an ultra‐high performance liquid chromatography‐diode array detector‐mass spectrometry (UHPLC‐DAD‐MS/MS) analysis of different samples was carried out. Moreover, structural data of stilbenes was unambiguously studied by nuclear magnetic resonance (NMR) spectra. Results Whatever the cultivar/rootstock combination, stilbenes were found to be oligomerized from the aerial part to the root system. Furthermore, stilbene content varied widely depending on the cultivars and rootstocks. For instance, the cultivars Merlot, Tannat and Gamay noir were the richest in stilbenes while the rootstocks Gravesac, Fercal and 3390C contained the highest amounts. Conclusion These findings provide insight into the knowledge that major grapevine cultivars and rootstocks can be used as a potential source of complex stilbenes.

show abstract

Section: Resultsmentioning

confidence: 99%

Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

Gabaston

Leborgne

Waffo-Téguo

et al. 2019

Phytochemical Analysis

View full text Add to dashboard Cite

show abstract

“…After pruning, the samples were stored intact in the dark at room temperature (18 ± 3 • C) for 6 months and then ground using a hammer miller (Skid Sinte 1000; LARUS Impianti, Zamora, Spain) to a particle size ranging from 2 mm to 2 cm. Then, they were subjected to a toasting process in an oven with air circulation (Heraeus T6; Heraeus, Hanau, Germany) at 180 • C for 45 min, according to the Cebrián-Tarancón method [6].…”

Section: Plant Materialsmentioning

confidence: 99%

“…Most studies on vine-shoots have focused on their phenolic composition, which usually reaches an average of 3 g/kg, depending on variety. Volatile compounds represent the smallest proportion of constituents in vine-shoots, which normally do not exceed 0.2 g/kg [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

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

Cebrián-Tarancón

Fernández-Roldán

Sánchez‐Gómez

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

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. First, vine-shoots were characterized in terms of minerals and phenolic and furan compounds, and then their acute toxicity and cytotoxicity were studied using Microtox® and the metabolic reduction of 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assays. High EC50 values were obtained when the Microtox® assay was applied to vine-shoot aqueous extracts, similar to the case of herbal infusions. When the MTT assay was used, a cell viability above 70% was observed in all the wines made with those vine-shoots, and an even greater viability was observed in the case of Cabernet Sauvignon. Therefore, it was concluded that those vine-shoots have no cytotoxic potential.

show abstract

“…The fortified vine-shoots stored for 6 months and then ground were toasted in an air circulation oven (Heraeus © T6, Hanau, Germany) at 180 °C for 45 minutes according to Cebrián-Tarancón et al (2018). Such practice is necessary when using vine-shoots as an oenological additive in winemaking (Cebrián-Tarancón et al, 2019).…”

Section: Vine-shoot Toasting Proceduresmentioning

confidence: 99%

Evolution of fungicide residues in pruned vine-shoots

et al. 2021

Self Cite

View full text Add to dashboard Cite

Pruned vine-shoots used as wine additives have proven to be a useful tool for improving and differentiating wines. This is because they accumulate substances from the plant itself, which later, as a result of the toasting process, express their greatest oenological potential. However, vine being one of the crops subject to the most phytosanitary treatments, including fungicides in particular, it can be assumed that their residues will accumulate in the vine-shoots and pass into the wine. The aim of this study was to determine the content in pruned vine-shoots of four of the main fungicides applied in the vineyard in Spain: trifloxystrobin, boscalid, kresoxim-methyl and penconazole. In order to do so, a HPLC-MS/MS method was developed, which showed high reliability given its adequate validation parameters. The method was linear for the concentration range studied, LOD was 0.003 mg/kg and LOQ was 0.01 mg/kg, which comply with the control criteria.The evolution of residues in vine-shoots complying with critical agricultural practices and good agricultural practices was monitored at 1, 3 and 6 months of storage after pruning and, in the latter case, after being subjected to a toasting process. The dissipation of all the residues was demonstrated to be affected by storage duration and toasting. It was confirmed that converting vine-shoots into oenological additives for wines will not pose a risk to the consumer if good agricultural practices are applied.

show abstract

Toasted vine-shoot chips as enological additive

Cited by 33 publications

References 46 publications

Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

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

Evolution of fungicide residues in pruned vine-shoots

Contact Info

Product

Resources

About