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[Display omitted] • Toasted vine-shoots as a new winemaking tool: SEGs "Shoot– Enological – Granule" • SEGs modifies wine phenolic, volatile and mineral content depend on addition time. • SEGs use affect compounds involved in the wine sensory differentiation profile. • Regardless of winemaking addition moment, SEGs increase the trans -resveratrol. • SEGs added at the end of fermentation enhance " sweet woody" odorant series. For this study, Tempranillo wines were made by adding their own toasted vine-shoots (SEGs, "Shoot– Enological – Granule"). The SEGs were added in two doses (12 and 24 g/L) at three different times (before alcoholic fermentation, in the middle of alcoholic fermentation, and after fermentations) and phenolic, volatile, and mineral composition were analysed. Results showed a decrease in the total content of phenolic compounds but stilbenes, specifically trans -resveratrol, increased in all wines macerated with SEGs, as did total anthocyanins when these additives were added in the middle of fermentation. Furthermore, the ratios related to glycosylated monomeric anthocyanins were significantly higher in wines treated with SEGs. The use of SEGs did not affect the total content of volatile compounds. However, changes in terms of individual compounds resulted in an odorant series associated with SEGs, named "sweet woody", formed by compounds such as ethyl vanillate, ethyl cinnamate, and vanillin. Finally, the mineral composition of the wines was not affected using SEGs, whereby potassium was the most abundant in all the wines. [ABSTRACT FROM AUTHOR]