Journal of the science of food and agriculture | 2021
Classification of Vine-Shoots For Use as Enological Additives.
Abstract
BACKGROUND\nToasted 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.\n\n\nRESULTS\nBy 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.\n\n\nCONCLUSIONS\nTherefore, 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.