| Title | Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality |
|---|---|
| ID_Doc | 9186 |
| Authors | Casquete, R; Benito, MJ; Pérez-Nevado, F; Martínez, A; Martín, A; Córdoba, MD |
| Title | Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality |
| Year | 2021 |
| Published | International Journal Of Environmental Research And Public Health, 18.0, 5 |
| Abstract | This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO2 in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry. |
| https://www.mdpi.com/1660-4601/18/5/2783/pdf?version=1615361895 |
Similar Articles
| ID | Score | Article |
|---|---|---|
16931
|
Machado, AR; Atatoprak, T; Santos, J; Alexandre, EMC; Pintado, ME; Paiva, JAP; Nunes, J Potentialities of the Extraction Technologies and Use of Bioactive Compounds from Winery By-Products: A Review from a Circular Bioeconomy Perspective(2023)Applied Sciences-Basel, 13, 13 | |
| 25058
|
Ferreyra, S; Bottini, R; Fontana, A Background and Perspectives on the Utilization of Canes' and Bunch Stems' Residues from Wine Industry as Sources of Bioactive Phenolic Compounds(2023)Journal Of Agricultural And Food Chemistry, 71, 23 | |
| 19204
|
De Iseppi, A; Curioni, A; Marangon, M; Invincibile, D; Slaghenaufi, D; Ugliano, M Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine(2023)Journal Of Agricultural And Food Chemistry, 72.0, 4 | |
| 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) | |
| 22047
|
Tacchini, M; Burlini, I; Bernardi, T; De Risi, C; Massi, A; Guerrini, A; Sacchetti, G Chemical characterisation, antioxidant and antimicrobial screening for the revaluation of wine supply chain by-products oriented to circular economy(2019)Plant Biosystems, 153.0, 6 | |
| 27614
|
Constantin, OE; Stoica, F; Ratu, RN; Stanciuc, N; Bahrim, GE; Rapeanu, G Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review(2024)Antioxidants, 13.0, 1 | |
| 23671
|
Ciliberti, MG; Francavilla, M; Albenzio, M; Inghese, C; Santillo, A; Sevi, A; Caroprese, M Green extraction of bioactive compounds from wine lees and their bio-responses on immune modulation using in vitro sheep model(2022)Journal Of Dairy Science, 105, 5 | |
| 26095
|
Ferrer-Gallego, R; Silva, P The Wine Industry By-Products: Applications for Food Industry and Health Benefits(2022)Antioxidants, 11, 10 | |
| 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) | |
| 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 |