Reducing SO₂ doses in red wines by using grape stem extracts as antioxidants
| dc.contributor.author | Esparza Catalán, Irene | |
| dc.contributor.author | Martínez Inda, Blanca | |
| dc.contributor.author | Cimminelli, María José | |
| dc.contributor.author | Moler Cuiral, José Antonio | |
| dc.contributor.author | Jiménez Moreno, Nerea | |
| dc.contributor.author | Ancín Azpilicueta, Carmen | |
| dc.contributor.department | Zientziak | eu |
| dc.contributor.department | Estatistika, Informatika eta Matematika | eu |
| dc.contributor.department | Institute for Advanced Materials and Mathematics - INAMAT2 | en |
| dc.contributor.department | Ciencias | es_ES |
| dc.contributor.department | Estadística, Informática y Matemáticas | es_ES |
| dc.contributor.funder | Gobierno de Navarra / Nafarroako Gobernua, VARASVI PI022 and PI038 | es |
| dc.date.accessioned | 2021-01-20T09:41:14Z | |
| dc.date.available | 2021-01-20T09:41:14Z | |
| dc.date.issued | 2020 | |
| dc.description.abstract | 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. | en |
| dc.description.sponsorship | This research was funded by the Government of Navarra, grant numbers VARASVI PI022 and PI038. | en |
| dc.description.sponsorship | This research was funded by the Government of Navarra, grant numbers VARASVI PI022 and PI038. | en |
| dc.format.extent | 15 p. | |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.doi | 10.3390/biom10101369 | |
| dc.identifier.issn | 2218-273X (Electronic) | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/39030 | |
| dc.language.iso | eng | en |
| dc.publisher | MDPI | en |
| dc.relation.ispartof | Biomolecules, 2020, 10(10), 1369 | en |
| dc.relation.publisherversion | https://doi.org/10.3390/biom10101369 | |
| dc.rights | © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license. | en |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | SO₂ reduction | en |
| dc.subject | Antioxidant activity | en |
| dc.subject | Grape stem extract | en |
| dc.subject | Polyphenolic compounds | en |
| dc.subject | Sensory analysis | en |
| dc.title | Reducing SO₂ doses in red wines by using grape stem extracts as antioxidants | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/publishedVersion | |
| dspace.entity.type | Publication | |
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