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Classification of vine‐shoots for use as enological additives
Author(s) -
CebriánTarancón Cristina,
FernándezRoldán Francisco,
Alonso Gonzalo L,
Salinas Rosario M
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11403
Subject(s) - vine , shoot , vineyard , ellagic acid , vitis vinifera , pruning , chemistry , food science , horticulture , biology , polyphenol , biochemistry , antioxidant
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.