(2022) Pires Nogueira, Danielle; Jiménez Moreno, Nerea; Esparza Catalán, Irene; Moler Cuiral, José Antonio; Ancín Azpilicueta, Carmen; Zientziak; Estatistika, Informatika eta Matematika; Institute for Advanced Materials and Mathematics - INAMAT2; Ciencias; Estadística, Informática y Matemáticas
SO2 is the most widely used preservative in the wine industry.
However, there are several drawbacks related with the use of SO2
in wine, such as, its toxicity and the unpleasant odor in case of
excess [1]. These reasons justify the importance of searching
alternatives to reduce or eliminate this preservative from wine.
Polyphenol rich extracts from agri-food industry by-products have
been studied as a replacement for their high antioxidant activity,
and positive results reported [2]. The grapes stems are discarded
early on in the winemaking process, in spite of containing large
amounts of polyphenolic compounds with antioxidant activity. The
aim of this work was to determine whether the ground stem and
its extract had the potential to totally or partially replace SO2 in
wine.