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Oenological potential of extracts from winery and cooperage by-products in combination with colloidal silver as natural substitutes to sulphur dioxide
- Source :
- Food Chemistry. 276:485-493
- Publication Year :
- 2019
- Publisher :
- Elsevier BV, 2019.
-
Abstract
- The aim of this study was to evaluate the oenological potential of natural extracts from winery and cooperage by-products, either alone or with a colloidal silver complex (CSC), on the quality of red wines, as possible substitutes to SO2. Natural extracts were obtained from grape seeds and American oak wood by accelerated extraction with subcritical water. The prefermentative addition of grape seed or oak wood extracts was an useful tool to control acetic acid bacteria development, without affecting the alcoholic and malolactic fermentations. Both extracts protected the wines against oxidation, without negatively modifying their phenolic and volatile composition. They did not cause organoleptic defects in wines, which presented greater aromatic complexity and were positively evaluated by the tasters. Therefore, the use of grape seed or oak wood extracts in red vinification could be a good alternative to replace or reduce the doses of SO2.
- Subjects :
- Spectrometry, Mass, Electrospray Ionization
Silver
food.ingredient
Organoleptic
chemistry.chemical_element
Wine
complex mixtures
01 natural sciences
Analytical Chemistry
Bioreactors
0404 agricultural biotechnology
food
Phenols
Malolactic fermentation
Humans
Sulfur Dioxide
Vitis
Food science
Acetic acid bacteria
Chromatography, High Pressure Liquid
Principal Component Analysis
Volatile Organic Compounds
biology
Plant Extracts
Chemistry
010401 analytical chemistry
Extraction (chemistry)
Taste Perception
food and beverages
04 agricultural and veterinary sciences
General Medicine
biology.organism_classification
Wood
040401 food science
Sulfur
Winery
0104 chemical sciences
Grape seed extract
Seeds
Composition (visual arts)
Oxidation-Reduction
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 276
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....82433c37da21d301b77e9e7df155db36