Concentration of flavanols in red and white winemaking wastes (grape skins, seeds and bunch stems), musts, and final wines

[EN]: The winemaking industry produces huge quantities of different types of waste, such as bunch stems, grape skins and grape seeds. Knowledge of the composition of these wastes is essential if their disposal is to be appropriate. However, they can contain compounds such as flavanols that are benef...

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Detalles Bibliográficos
Autores: Boso Alonso, Susana, Gago, Pilar, Santiago Blanco, José Luis, Álvarez Acero, Inmaculada, Martínez Rodríguez, María del Carmen
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/203402
Acceso en línea:http://hdl.handle.net/10261/203402
Access Level:acceso abierto
Palabra clave:Albariño
Mencía
Flavanols
White wine
Red wine
Weißwei
Rotwein
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spelling Concentration of flavanols in red and white winemaking wastes (grape skins, seeds and bunch stems), musts, and final winesAnteil an flavanolen in pressrückständen (traubenschalen, kerne und rappen), mosten und fertigen weinenBoso Alonso, SusanaGago, PilarSantiago Blanco, José LuisÁlvarez Acero, InmaculadaMartínez Rodríguez, María del CarmenAlbariñoMencíaFlavanolsWhite wineRed wineWeißweiRotwein[EN]: The winemaking industry produces huge quantities of different types of waste, such as bunch stems, grape skins and grape seeds. Knowledge of the composition of these wastes is essential if their disposal is to be appropriate. However, they can contain compounds such as flavanols that are beneficial to human health and of interest to the pharmaceutical and cosmetics industries. The aim of this work was to establish whether flavanols are present, and in what concentration, in the above-mentioned wastes, as well as in the musts and final wines derived from the internationally known ‘Albariño’ (white) and ‘Mencía’ (red) grapevine varieties. Extractions were performed using appropriate solvents, and the compounds obtained identified by HPLC-MS QTOF. All three ‘Albariño’ wastes had higher concentrations of flavanols than did the ‘Mencía’ wastes. Flavanols were in very low concentration in the ‘Albariño’ must, but virtually absent from the ‘Mencía’ must. The ‘Mencía’ wine, however, had much higher concentrations of these compounds than did the ‘Albariño’ wine. This is explained in that these compounds are passed to the final wine in ‘Mencía’ (and likely in other red wines). The present results suggest that red winemaking wastes are poorer in these compounds, while white winemaking wastes—certainly ‘Albariño’ wastes—provide a potential source useful to industry.Peer reviewedSpringer NatureConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202020202019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/203402reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1007/s10341-019-00455-zSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2034022026-05-22T06:33:51Z
dc.title.none.fl_str_mv Concentration of flavanols in red and white winemaking wastes (grape skins, seeds and bunch stems), musts, and final wines
Anteil an flavanolen in pressrückständen (traubenschalen, kerne und rappen), mosten und fertigen weinen
title Concentration of flavanols in red and white winemaking wastes (grape skins, seeds and bunch stems), musts, and final wines
spellingShingle Concentration of flavanols in red and white winemaking wastes (grape skins, seeds and bunch stems), musts, and final wines
Boso Alonso, Susana
Albariño
Mencía
Flavanols
White wine
Red wine
Weißwei
Rotwein
title_short Concentration of flavanols in red and white winemaking wastes (grape skins, seeds and bunch stems), musts, and final wines
title_full Concentration of flavanols in red and white winemaking wastes (grape skins, seeds and bunch stems), musts, and final wines
title_fullStr Concentration of flavanols in red and white winemaking wastes (grape skins, seeds and bunch stems), musts, and final wines
title_full_unstemmed Concentration of flavanols in red and white winemaking wastes (grape skins, seeds and bunch stems), musts, and final wines
title_sort Concentration of flavanols in red and white winemaking wastes (grape skins, seeds and bunch stems), musts, and final wines
dc.creator.none.fl_str_mv Boso Alonso, Susana
Gago, Pilar
Santiago Blanco, José Luis
Álvarez Acero, Inmaculada
Martínez Rodríguez, María del Carmen
author Boso Alonso, Susana
author_facet Boso Alonso, Susana
Gago, Pilar
Santiago Blanco, José Luis
Álvarez Acero, Inmaculada
Martínez Rodríguez, María del Carmen
author_role author
author2 Gago, Pilar
Santiago Blanco, José Luis
Álvarez Acero, Inmaculada
Martínez Rodríguez, María del Carmen
author2_role 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 Albariño
Mencía
Flavanols
White wine
Red wine
Weißwei
Rotwein
topic Albariño
Mencía
Flavanols
White wine
Red wine
Weißwei
Rotwein
description [EN]: The winemaking industry produces huge quantities of different types of waste, such as bunch stems, grape skins and grape seeds. Knowledge of the composition of these wastes is essential if their disposal is to be appropriate. However, they can contain compounds such as flavanols that are beneficial to human health and of interest to the pharmaceutical and cosmetics industries. The aim of this work was to establish whether flavanols are present, and in what concentration, in the above-mentioned wastes, as well as in the musts and final wines derived from the internationally known ‘Albariño’ (white) and ‘Mencía’ (red) grapevine varieties. Extractions were performed using appropriate solvents, and the compounds obtained identified by HPLC-MS QTOF. All three ‘Albariño’ wastes had higher concentrations of flavanols than did the ‘Mencía’ wastes. Flavanols were in very low concentration in the ‘Albariño’ must, but virtually absent from the ‘Mencía’ must. The ‘Mencía’ wine, however, had much higher concentrations of these compounds than did the ‘Albariño’ wine. This is explained in that these compounds are passed to the final wine in ‘Mencía’ (and likely in other red wines). The present results suggest that red winemaking wastes are poorer in these compounds, while white winemaking wastes—certainly ‘Albariño’ wastes—provide a potential source useful to industry.
publishDate 2019
dc.date.none.fl_str_mv 2019
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/203402
url http://hdl.handle.net/10261/203402
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1007/s10341-019-00455-z
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
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 15,812429

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