Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine

Postharvest pruning generates large amounts of vine-shoots (VSs) that are used as a domestic fuel or burned in the field, resulting in the release of CO and NO. Its use as a raw material for the preparation of activated carbons (ACs) turns VS into a high added-value product. In this work, ACs have b...

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Autores: Calderón-Martín, María, Valdés-Sánchez, Esperanza, Alexandre-Franco, M., Fernández-González, M. Carmen, Vilanova de la Torre, María del Mar, Cuerda-Correa, Eduardo Manuel, Gómez-Serrano, Vicente
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/284125
Acceso en línea:http://hdl.handle.net/10261/284125
Access Level:acceso abierto
Palabra clave:Vine shoots
Activated carbon
Fining
Polyphenols
Volatile compounds
White wine
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spelling Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wineCalderón-Martín, MaríaValdés-Sánchez, EsperanzaAlexandre-Franco, M.Fernández-González, M. CarmenVilanova de la Torre, María del MarCuerda-Correa, Eduardo ManuelGómez-Serrano, VicenteVine shootsActivated carbonFiningPolyphenolsVolatile compoundsWhite winePostharvest pruning generates large amounts of vine-shoots (VSs) that are used as a domestic fuel or burned in the field, resulting in the release of CO and NO. Its use as a raw material for the preparation of activated carbons (ACs) turns VS into a high added-value product. In this work, ACs have been prepared from VS by physical and chemical activation. The discoloring and deodorant capacity of these ACs has been analyzed and correlated with their physicochemical characteristics. We have demonstrated the excellent features of ACs prepared from VS to be used as fining agents of wines. ACs have been employed to mitigate the negative effects of browning on a white wine commodity as well as to decrease the presence of unpleasant aromas (e.g., vinyl phenols), contributing to solve an actual problem in the winemaking industry. The suitability of ACs to be used in enology was tested on a white wine cv. Pardina. The physically activated samples exhibited a higher capacity to remove polyphenolic compounds and improved the chromatic characteristics. Principal Component Analysis (PCA) was applied to study the discoloring capacity of the samples and their ability to remove unpleasant aromas.ElsevierConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2022202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/284125reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésCalderón-Martín, María; Valdés-Sánchez, Esperanza; Alexandre-Franco, M.; Fernández-González, M. Carmen; Vilanova de la Torre, María del Mar; Cuerda-Correa, Eduardo Manuel; Gómez-Serrano, Vicente; 2022; Supplementary Material Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine [Dataset]; Elsevier; http://dx.doi.org/10.1016/j.lwt.2022.113601http://dx.doi.org/10.1016/j.lwt.2022.113601Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2841252026-05-22T06:33:51Z
dc.title.none.fl_str_mv Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine
title Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine
spellingShingle Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine
Calderón-Martín, María
Vine shoots
Activated carbon
Fining
Polyphenols
Volatile compounds
White wine
title_short Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine
title_full Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine
title_fullStr Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine
title_full_unstemmed Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine
title_sort Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine
dc.creator.none.fl_str_mv Calderón-Martín, María
Valdés-Sánchez, Esperanza
Alexandre-Franco, M.
Fernández-González, M. Carmen
Vilanova de la Torre, María del Mar
Cuerda-Correa, Eduardo Manuel
Gómez-Serrano, Vicente
author Calderón-Martín, María
author_facet Calderón-Martín, María
Valdés-Sánchez, Esperanza
Alexandre-Franco, M.
Fernández-González, M. Carmen
Vilanova de la Torre, María del Mar
Cuerda-Correa, Eduardo Manuel
Gómez-Serrano, Vicente
author_role author
author2 Valdés-Sánchez, Esperanza
Alexandre-Franco, M.
Fernández-González, M. Carmen
Vilanova de la Torre, María del Mar
Cuerda-Correa, Eduardo Manuel
Gómez-Serrano, Vicente
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Vine shoots
Activated carbon
Fining
Polyphenols
Volatile compounds
White wine
topic Vine shoots
Activated carbon
Fining
Polyphenols
Volatile compounds
White wine
description Postharvest pruning generates large amounts of vine-shoots (VSs) that are used as a domestic fuel or burned in the field, resulting in the release of CO and NO. Its use as a raw material for the preparation of activated carbons (ACs) turns VS into a high added-value product. In this work, ACs have been prepared from VS by physical and chemical activation. The discoloring and deodorant capacity of these ACs has been analyzed and correlated with their physicochemical characteristics. We have demonstrated the excellent features of ACs prepared from VS to be used as fining agents of wines. ACs have been employed to mitigate the negative effects of browning on a white wine commodity as well as to decrease the presence of unpleasant aromas (e.g., vinyl phenols), contributing to solve an actual problem in the winemaking industry. The suitability of ACs to be used in enology was tested on a white wine cv. Pardina. The physically activated samples exhibited a higher capacity to remove polyphenolic compounds and improved the chromatic characteristics. Principal Component Analysis (PCA) was applied to study the discoloring capacity of the samples and their ability to remove unpleasant aromas.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/284125
url http://hdl.handle.net/10261/284125
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Calderón-Martín, María; Valdés-Sánchez, Esperanza; Alexandre-Franco, M.; Fernández-González, M. Carmen; Vilanova de la Torre, María del Mar; Cuerda-Correa, Eduardo Manuel; Gómez-Serrano, Vicente; 2022; Supplementary Material Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine [Dataset]; Elsevier; http://dx.doi.org/10.1016/j.lwt.2022.113601
http://dx.doi.org/10.1016/j.lwt.2022.113601
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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