J Sci Food Agric. 2021 Jun 25. doi: 10.1002/jsfa.11403. Online ahead of print.
ABSTRACT
BACKGROUND: Toasted vine-shoots have recently been proposed as enological additives aimed at improving the sensorial profile of wines. However, so far, there is no simple method for classifying vine-shoots for this innovate enological practice. Therefore, in this study, it has been proposed for the first time an enological aptitude classification for toasted vine-shoots. Moreover, given the need for quick techniques to be used in wineries to determine the main phenolic compounds of vine-shoots, a near-infrared 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 developed showed a good validations statistics and acceptable accuracy.
CONCLUSIONS: Therefore, this work propose the first enological toasted vine-shoots classification and it provides a tool for rapid screening, mainly of phenolic compounds, in toasted vine-shoots. This article is protected by copyright. All rights reserved.
PMID:34171125 | DOI:10.1002/jsfa.11403
