| Title | A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept |
|---|---|
| ID_Doc | 22427 |
| Authors | Pereira, C; Mendes, D; Martins, N; da Silva, MG; Garcia, R; Cabrita, MJ |
| Title | A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept |
| Year | 2022 |
| Published | Beverages, 8.0, 4 |
| Abstract | Aiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed in warm regions, the present study intends to fulfill the circular economy values. Antao Vaz white wines were produced using two different strategies for must acidity correction: (i) the addition of a mixture of organic acids (Mix*) commonly used in winemaking; and (ii) the addition of previously produced unripe grape must (UM*) from the same grape variety. In addition, a testimonial (T*) sample was produced with no acidity correction. For all wines produced, oenological parameters were determined, and both amino acid (AA) content and volatile composition were evaluated. A higher AA content was found in the Antao Vaz T* wine, followed by UM* wines. The volatile profile was also affected, and LDA demonstrates a clear separation of wines with different acidity corrections. Results obtained indicate that unripe grape musts-a vital waste product containing several compounds with important biological activity-can be used to increase musts acidity without a negative impact on wine characteristics. Furthermore, this work also shows that the use of unripe must may be a valuable tool for reducing the alcoholic content of wines. |
| https://www.mdpi.com/2306-5710/8/4/79/pdf?version=1671503796 |
Similar Articles
| ID | Score | Article |
|---|---|---|
16774
|
Niculescu, VC; Ionete, RE An Overview on Management and Valorisation of Winery Wastes(2023)Applied Sciences-Basel, 13, 8 | |
| 26642
|
San Martin, D; Ibarruri, J; Luengo, N; Ferrer, J; García-Rodríguez, A; Goiri, I; Atxaerandio, R; Zufía, J; de Cámara, ES; Iñarra, B Evaluation of Valorisation Strategies to Improve Grape Stems' Nutritional Value as an Ingredient for Ruminants' Diets(2023)Sustainability, 15, 15 | |
| 13421
|
Coelho, MC; Ghalamara, S; Pereira, R; Rodrigues, AS; Teixeira, JA; Pintado, ME Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach(2023)Processes, 11, 2 | |
| 9702
|
Skracic, Ä; Ljubenkov, I; Mimica, N; Mekinic, G Valorisation of Winemaking By-products(2023)Kemija U Industriji-Journal Of Chemists And Chemical Engineers, 72.0, 3-4 | |
| 15562
|
Slavov, A; Spasov, H; Dinkova, R; Denev, P; Dincheva, I; Topuzova, MG; Chalova, V Aromatized Wine-Type Beverages with Added Byproducts of Essential Rose Oil Industry(2023)Applied Sciences-Basel, 13, 18 | |
| 9880
|
Coelho, MC; Pereira, RN; Rodrigues, AS; Teixeira, JA; Pintado, ME The use of emergent technologies to extract added value compounds from grape by-products(2020) | |
| 7506
|
Canalejo, D; Martínez-Lapuente, L; Ayestarán, B; Pérez-Magariño, S; Guadalupe, Z Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines(2024) | |
| 30042
|
Jesus, M; Romaní, A; Mata, F; Domingues, L Current Options in the Valorisation of Vine Pruning Residue for the Production of Biofuels, Biopolymers, Antioxidants, and Bio-Composites following the Concept of Biorefinery: A Review(2022)Polymers, 14.0, 9 | |
| 14442
|
Bredun, MA; Prestes, AA; Panceri, CP; Prudêncio, ES; Burin, VM Bioactive compounds recovery by freeze concentration process from winemaking by-product(2023) | |
| 18145
|
Barbulescu, ID; Cîrîc, AI; Begea, M; Matei, PM; Moisac, A; Nita, A; Frencu, M; Banita, CD; Teodorescu, RI; Tudor, V; Dumitrache, C Tamaioasa Romaneasca And Busuioaca De Bohotin Grapes- Valuable Sources For Wine Production(2022)Scientific Papers-Series B-Horticulture, 66.0, 2 |