Vine-shoots post-pruning storage time revealed an important stilbenes accumulation, but there are no studies with other minor metabolites. For this reason, the evolution of non-volatile phenolic and volatile compounds two vine-shoot cultivars (Airén Cencibel) after 1, 3 6 months was studied. Significant differences among were observed, making a total average content 2 g/kg in Airén 1.6 Cencibel, being fraction most abundant. The highest accumulation observed storage. Especially significant...

Olive leaves are rich in phenolic compounds, which give them antioxidant properties that associated with a lower incidence of disease. Therefore, the aim this work was to determine content, activity, and toxicity aqueous extracts olive main Spanish Greek cultivated wild genotypes. For these purposes, ‘Picual’ ‘Arbequina’ from Spain ‘Koronoeiki’ ‘Kalamon’ Greece were collected, as both countries. The genotypes analyzed by HPLC-DAD, DPPH·, ABTS·+ Folin–Ciocalteu, Microtox® methods also used....

Winemakers are increasingly adopting partial or total dealcoholisation of wines and alcoholic beverages in response to market trends the impact climate change on wine alcohol content. In this study, patented very low-temperature vacuum distillation technology known as GoLo was used dealcoholise various types red, white, rosé from different Spanish designations origin (DOs) order examine changes oenological parameters pH, sulphites, acidity, volatile sugars perceptible differences among a set...

The measurement of aromatic maturity during grape ripening provides very important information for determining the harvest date, particularly in white cultivars. However, there are currently no tools that allow this to be carried out a noninvasive and rapid way. For reason, present work, we have studied use hyperspectral imaging (HSI)) estimate composition Vitis vinifera L. Tempranillo Blanco berries ripening. A total 236 spectra VIS+short wave near-infrared (VIS+SW-NIR) range (400–1000 nm)...

For this study, Tempranillo wines were made by adding their own toasted vine-shoots (SEGs, "Shoot- Enological - Granule"). The SEGs added in two doses (12 and 24 g/L) at three different times (before alcoholic fermentation, the middle of after fermentations) phenolic, volatile, mineral composition analysed. Results showed a decrease total content phenolic compounds but stilbenes, specifically trans-resveratrol, increased all macerated with SEGs, as did anthocyanins when these additives...

Abstract BACKGROUND Oil mills could benefit by preparing their own aqueous extracts from olive leaves. Accordingly, the present study aimed to measure bioactive compounds richness of such extracts, especially oleuropein. A water‐based microwave extraction procedure was developed and a selective precise high‐performance liquid chromatography with diode array detection (HPLC‐DAD) method validated for determination oleuropein others RESULTS The water solubility determined be 9.5 g L −1 ....

Although olives leaves are currently considered a waste material from oil mills, they have great potential to be transformed into by-products due their high oleuropein content. Oleuropein is glycoside precursor of hydroxytyrosol, which the phenolic compound with highest antioxidant capacity in nature and associated multiple health benefits. For this reason, demand for growing pharmaceutical, cosmetic food sectors. The objective study determine stability olive mills solid aqueous forms under...

The effects of climate change are an emerging threat that is compromising the sustainability grapevine growing worldwide. Tempranillo variety no stranger to this threat. In fact, in recent decades, significant losses have occurred yield and quality grapes for winemaking. This problem particularly serious Spain, where red par excellence production great wines. study, we assessed whether two genetically related varieties could exhibit a better drought response than itself. During consecutive...

Olive leaves are still considered waste in the oil industry; however, have a content of oleuropein and other bioactive compounds that gives them great potential to be transformed into by-products. The most appropriate moment along an agronomic cycle (November 2019 October 2020) has been evaluated take advantage this olive varieties Picual, Cornicabra Manzanilla. In addition, factors affect phenolic such as absolute maximum minimum temperatures, relative humidity, sunshine hours, rainfall,...

Oleuropein and other phenolic compounds contained in olive leaves give it the potential to be transformed from residue co-product an oil mill. However, moment of agronomic cycle which their transformation is higher not known detail. Therefore, for first time, a monthly study evolution such throughout made (November 2019 October 2020). Arbequina were collected three plots interactive effects conditions investigated, as crop management (conventional ecological), plantation framework (intensive...

The use of toasted vine shoots (SEGs) as an enological tool is a new practice that seeks to improve wines by differentiating between them and encouraging sustainable wine production. sensorial impact during bottle aging treated with SEGs key factor consider. This paper studies the influence on Tempranillo their own in two different doses (12 24 g/L) at differences moments (during alcoholic fermentation after malolactic fermentation) throughout 1 year aging. results indicate addition moment...

This work studies, for the first time, effect of use Cabernet Sauvignon vine-shoots as an enological additive (called “Shoot Enological Granule”, SEG) in wines same variety. SEGs were added two doses (12 and 24 g/L) at end malolactic fermentation, after that, bottled six months. The phenolic volatile composition sensory profiles analyzed bottling results showed a decrease total content compounds with bottle time; however, stilbenes─specifically trans-resveratrol─were maintained significant...

For the first time vine-shoot tannin composition was carried out by means of HPLC-DAD-ESI-MS/MS. Two cultivars (Airén and Cencibel) with different post-pruning storage times were submitted to a toasting process assayed. There no traces gallotannins nor ellagitannins, but high proanthocyanidin content mean degree polymerization (mDP) close 3 characterized. The higher concentration proanthocyanidins corresponded Airén after 6 months at for Cencibel. Procyanidins most abundant fraction...

Nowadays, the identification and characterization of grapevine cultivars resilient to climate water stress while preserving quality traits is crucial for wine industry. Therefore, objective this work was characterize according their aromatic potential 9 white 6 red minority recently recovered from Castilla-La Mancha region (Spain), subjected at two different deficit regimes: rainfed, with subsistence irrigation, irrigated. For this, varietal index (IPAv) detailed composition were analyzed by...

The positive impact of use SEGs ("Shoot from vines - Enological Granule") in winemaking for wines the same variety has been extensively demonstrated, but their combination with different varieties and micro-oxygenation (MOX) remains unstudied. In this study, Tempranillo were contact along 35 days two doses Cabernet Sauvignon (12 24 g/L) fixed MOX (LOTR, 6.24 mg/L·month, HOTR, 11.91 mg/L·month). Chemical composition sensory profiles analyzed after SEGs-MOX treatments. Results indicated a...

Currently, olive leaves are considered waste, although their high phenolic content makes them a source of antioxidants that could be used directly. The aim this work was to study the behavior compounds contained in leaf from mill production chain during gastrointestinal digestion.

Volatile compounds present in grapes, and accumulated during the ripening process, are responsible for providing wine its main aromatic characteristics. However, there is currently no feasible inexpensive method to monitor volatile composition of grape berries ripening. In recent years, hyperspectral imaging (HSI) has received wide recognition as a non-destructive rapid technique quality assessment agri-food industry. this work, we have studied use HSI estimate throughout Vitis vinifera L....

Toasted vine shoots have recently been proposed as enological additives with the aim of improving sensorial profile wines. However, so far, there is no simple method for classifying this innovative practice. In study, therefore, an aptitude classification toasted has first time. Moreover, given need quick techniques to be used in wineries determine main phenolic compounds shoots, near-infrared (NIR) spectroscopy calibrated and validated.By means a detailed statistical analysis, based on...

Toasted vine-shoots have been recently proposed as enological additives that can be used to improve the sensorial profile of wines. However, possible toxicity this new winery practice has not studied so far. The aim study was evaluate Tempranillo, Cencibel, and Cabernet Sauvignon toasted when in winemaking. First, were characterized terms minerals phenolic furan compounds, then their acute cytotoxicity using Microtox® metabolic reduction 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium...

Drought is perhaps the most important abiotic stressor affecting plants. Grapevine (Vitis vinifera L.) a drought-tolerant species, and this feature makes it traditional crop in semi-arid climate areas. However, not all cultivars respond to drought same way. Many studies on grapevine response have focused physiological traits. This study mainly used agronomic indicators assess of 13 red cultivars. Our results revealed high variability must isotope ratios (δ13C δ18O), yield components, grape...

Viticulture around the world is currently affected by climate change, which causing an increasing scarcity of water resources necessary for maintenance vineyards. Despite drought hardiness grapevine (Vitis vinifera L.), this threat seriously compromises its cultivation in near future, particularly wine-growing areas with a semi-arid climate. Identifying varieties capable producing suitable yields and good-quality grapes under conditions integral to ensuring sustainability wine sector. This...