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Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality.

ABSTRACT: This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO₂ in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO₂ in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry.

SUBMITTER: Casquete R

PROVIDER: S-EPMC7967275 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Enhancing the color and astringency of red wines through white grape seeds addition: Repurposing wine production byproducts.

Project description:The clear juice fermentation technique for white wines suggests that white grape seeds, rich in flavan-3-ols and proanthocyanidins, are not effectively utilized in the winemaking process. This study incorporated 'Gewürztraminer' grape seeds into 'Cabernet Sauvignon' must before cold soak to investigate how the resultant red wines' phenolic compound profiles, color, and astringency were affected. The results showed that adding seeds primarily inhibited the leaching of flavan-3-ols from both skins and seeds. A significant increase in the levels of flavan-3-ols, tannins, and phenolic acids, as well as direct and aldehyde-bridged flavan-3-ol-anthocyanin polymers, were observed in the wines with additional seeds. This led to the improvement in the wine' red hue and its resistance to SO2 bleaching. Furthermore, the wine added with seeds exhibited stronger astringency compared to those without. The findings provide a promising winemaking strategy to improve color stability and intensify the astringency of red wines through the utilization of grape seeds.

| S-EPMC11359986 | biostudies-literature

Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants.

Project description:SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.

| S-EPMC7599755 | biostudies-literature

wine grape

Project description:wine grape Raw sequence reads

| PRJNA750856 | ENA

Formation of Hydrogen Sulfide in Wine: Interactions between Copper and Sulfur Dioxide.

Project description:The combined synergistic effects of copper (Cu(2+)) and sulfur dioxide (SO?) on the formation of hydrogen sulfide (H?S) in Verdelho and Shiraz wine samples post-bottling was studied over a 12-month period. The combined treatment of Cu(2+) and SO? significantly increased H?S formation in Verdelho wines samples that were not previously treated with either Cu(2+) or SO?. The formation of H?S produced through Cu(2+) mediated reactions was likely either: (a) directly through the interaction of SO? with either Cu(2+) or H?S; or (b) indirectly through the interaction of SO? with other wine matrix compounds. To gain better understanding of the mechanisms responsible for the significant increases in H?S concentration in the Verdelho samples, the interaction between Cu(2+) and SO? was studied in a model wine matrix with and without the presence of a representative thiol quenching compound (4-methylbenzoquinone, 4MBQ). In these model studies, the importance of naturally occurring wine compounds and wine additives, such as quinones, SO?, and metal ions, in modulating the formation of H?S post-bottling was demonstrated. When present in equimolar concentrations a 1:1 ratio of H?S- and SO?-catechol adducts were produced. At wine relevant concentrations, however, only SO?-adducts were produced, reinforcing that the competition reactions of sulfur nucleophiles, such as H?S and SO?, with wine matrix compounds play a critical role in modulating final H?S concentrations in wines.

| S-EPMC6274298 | biostudies-literature

Oriented Growth of α-MnO₂ Nanorods Using Natural Extracts from Grape Stems and Apple Peels.

Project description:We report on the synthesis of alpha manganese dioxide (α-MnO₂) nanorods using natural extracts from Vitis vinifera grape stems and Malus domestica 'Cortland' apple peels. We used a two-step method to produce highly crystalline α-MnO₂ nanorods: (1) reduction of KMnO₄ in the presence of natural extracts to initiate the nucleation process; and (2) a thermal treatment to enable further solid-state growth of the nuclei. Transmission electron microscopy (TEM) and field emission scanning electron microscopy (FESEM) images provided direct evidence of the morphology of the nanorods and these images were used to propose nucleation and growth mechanisms. We found that the α-MnO₂ nanorods synthesized using natural extracts exhibit structural and magnetic properties similar to those of nanoparticles synthesized via traditional chemical routes. Furthermore, Fourier transform infrared (FTIR) shows that the particle growth of the α-MnO₂ nanorods appears to be controlled by the presence of natural capping agents during the thermal treatment. We also evaluated the catalytic activity of the nanorods in the degradation of aqueous solutions of indigo carmine dye, highlighting the potential use of these materials to clean dye-polluted water.

| S-EPMC5449998 | biostudies-literature

Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds.

Project description:Many authors have investigated the role of mannoproteins on wine quality, but very few have analyzed the use of grape-derived polysaccharides as they are not commercially available. In this study, purified grape-derived polysaccharides from red wine (WPP) and winemaking by-products (DWRP: Distilled Washing Residues Polysaccharides) were used as potential fining agents to modulate white wine flavor. Phenolics and volatile compounds were analyzed in the control and wines treated with WPP, DWRP, and commercial mannoproteins (CMs) after one and twelve months of bottling, and a sensory analysis was conducted. WPP and DWRP, rich in rhamnogalacturonans-II, showed themselves to be good modulators of wine aroma and astringency. Improvement in wine aroma was related to an increase in all volatile families expect higher alcohols and volatile acids. The modulation of astringency and bitterness was related to a reduction in the proanthocyanidin content and its mean degree of polymerization. Extracts with polysaccharides with higher protein contents presented a higher retention of volatile compounds, and DWRP extract had more positive effects on the overall aroma. Our novel results present the possibility of obtaining valuable polysaccharides from distilled washing residues of wine pomaces, which could promote its valorization as a by-product. This is the first time the potential use of this by-product has been described.

| S-EPMC10536722 | biostudies-literature

Wine grape iTRAQ

Project description:iTRAQ proteomics analysis in roots of wine grape (Beida) during overwintering have been revealed that low temperature induced differentially proteins accumulated.

2022-02-28 | PXD009435 | Pride

Wine grape iTRAQ

Project description:iTRAQ proteomics analysis in roots of wine grape (Beida) during overwintering have been revealed that low temperature induced differentially proteins accumulated.

2022-05-19 | PXD009837 | Pride

Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology.

Project description:Response surface methodology (RSM) was used to study the effect of three factors, sulfur dioxide, ethanol and glucose, on the growth of wine spoilage yeast species, Zygosaccharomyces bailii, Schizosaccharomyces pombe, Saccharomycodes ludwigii and Saccharomyces cerevisiae. Seventeen central composite rotatable design (CCRD) trials were designed for each test yeast using realistic concentrations of the factors (variables) in premium red wine. Polynomial regression equations were fitted to experimental data points, and the growth inhibitory conditions of these three variables were determined. The overall results showed Sa. ludwigii as the most resistant species growing under high ethanol/free sulfur dioxide concentrations, i.e., 15% (v/v)/20 mg L-1, 14% (v/v)/32 mg L-1 and 12.5% (v/v)/40 mg L-1, whereas other yeasts did not survive under the same levels of ethanol/free sulfur dioxide concentrations. The inhibitory effect of ethanol was primarily observed during longer incubation periods, compared with sulfur dioxide, which showed an immediate effect. In some CCRD trials, Sa. ludwigii and S. cerevisiae showed growth recovery after a short death period under the exposure of 20-32 mg L-1 sulfur dioxide in the presence of 11% (v/v) or more ethanol. However, Sc. pombe and Z. bailii did not show such growth recovery under similar conditions. Up to 10 g L-1 of glucose did not prevent cell death under the sulfur dioxide or ethanol stress. This observation demonstrates that the sugar levels commonly used in wine to sweeten the mouthfeel do not increase wine susceptibility to spoilage yeasts, contrary to the anecdotal evidence.

| S-EPMC4479441 | biostudies-literature

Evaluation of Anti-Inflammatory, Anti-Platelet and Anti-Oxidant Activity of Wine Extracts Prepared from Ten Different Grape Varieties.

Project description:Inflammation, thrombosis and oxidative stress are rarely studied together when wine's biological activity is concerned; hence the existing literature lacks a holistic point of view in the biological outcome. The scope of the present study is to parallel evaluate the effect of wine extracts on those mechanisms. Ten wine varieties and two different extraction methods were used leading to five extracts for each wine: total lipids (TL) and fractions with different phenolic compound classes (FI, FII, FIII and FIV). Their effect on oxidative stress, platelet aggregation and the secretion of cytokines from mononuclear cells was measured and a biological score was calculated. FII of white wines is the most potent extract and the extracts FIII and TL are following. Specifically, FII had higher anti-oxidant and anti-inflammatory score while all three fractions had a similar anti-platelet score. Furthermore, FII and FIII extracts were the most potent red wine extracts and revealed the highest anti-oxidant and anti-inflammatory scores. White wine FII extracts were more potent than the red wine ones while FI and FIV extracts of red wine were more potent than the white wine ones. In conclusion, the protective effect of a wine is independent of its color but is strongly associated with its microconstituents profile. FII extract revealed the highest biological score and further examination is needed in order to identify the compounds that are responsible for the aforementioned actions.

| S-EPMC7662244 | biostudies-literature

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