USO DURANTE EL PRE-EMBOTELLADO DE RESIDUOS DE HOLLEJOS DESHIDRATADOS PARA MEJORAR LA COMPOSICIÓN AROMÁTICA Y FENÓLICA Y EL COLOR DE LOS VINOS TINTOS
Fuente: www.infowine.com
Miguel Angel Pedroza, Manuel Carmona, Gonzalo Luis Alonso, Maria Rosario Salinas, Amaya Zalacain; Food Chemistry, Volume 136, Issue 1, 1 January 2013, Pages 224–236 (21/1/2014)
Diferentes tipos de residuos de hollejos deshidratados procedentes de industrias de elaboración de mostos se adicionaron en vinos tintos jóvenes y de crianza como método innovador para compensar la pérdida de color durante el embotellado.
Tras la adición de los hollejos de uva, la intensidad colorante de los vinos se incrementó una media del 11% hasta un máximo del 31% con predominio del componente rojo.
Los polifenoles totales aumentaron una media del 10% con un máximo del 20%. El análisis de los compuestos fenólicos de bajo peso molecular por HPLC–DAD mostró un aumento significativo (p < 0.05) del contenido de los compuestos bioactivos ácido gálico, (+)-catequina, (−)-epicatequina, y (E)-resveratrol. La concentración de antocianinas también aumento una media de 50 mg/l.
El perfil volátil de los vinos analizados por SBSE–GC–MS se vio sólo moderadamente influida por los tratamientos.
Las mezclas de residuos de hollejos deshidratados fueron útiles para mejorar el color y el perfil polifenólico de los vinos tintos, por tanto pueden ser considerados un herramienta útil para la corrección de las pérdidas de color durante el embotellado.
PRE-BOTTLING USE OF DEHYDRATED WASTE GRAPE SKINS TO IMPROVE COLOUR, PHENOLIC AND AROMA COMPOSITION OF RED WINES
Source: www.sciencedirect.com
Miguel Angel Pedroza, Manuel Carmona, Gonzalo Luis Alonso, Maria Rosario Salinas, Amaya Zalacain; Food Chemistry, Volume 136, Issue 1, 1 January 2013, Pages 224–236 (21/1/2014)
Abstract:
Different dehydrated waste grape skins from the juice industry were added into aged and young red wines as an innovative way of compensating for colour loss before bottling. After addition of grape skins, colour intensity of wines increased a mean 11% and a maximum of 31% with predominance of the red component. Total polyphenols mean increase was 10% with a maximum value of 20%. Analysis of low molecular weight phenolic compounds by HPLC–DAD showed a significant (p < 0.05) content increase of the bioactive compounds gallic acid, (+)-catechin, (−)-epicatechin, and (E)-resveratrol. Anthocyanins content also increased at an average of 50 mg/l. The volatile profile of wines analysed by SBSE–GC–MS was only moderately influenced by the treatments. Mixtures of dehydrated waste grape skins were useful to improve the colour and polyphenol profile of red wines, considering them a useful tool for correcting colour loss before bottling.
Highlights:
- Direct use of dehydrated waste grape skins (DWGS) into wine. Tailor made mixtures of DWGS improves wine colour loss in a 31% before bottling.
- (E)-resveratrol and catechins were significantly released by all types of DWGS.
- DWGS allowed preventing significant loss of phenolic compounds occurring during storage.
- Wine aroma composition is not highly improved by the addition of DWGS.
Keywords:
Waste grape skins; Wine; Colour; Phenolic compounds; Volatiles; Pre-bottling