Red wine maceration with grapevine-cane residues: Influence of format and toasting level
Grape production generates a significant amount of pruning waste that could be repurposed for different applications. Recently, the use of pruning canes as potential additives to enhance wine quality has been proposed and studied, but further research is needed to better understand their effects. Th...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844025005444 |
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| author | Verónica R. Olate-Olave Liudis L. Pino-Ramos Paula A. Peña-Martínez Ricardo I. Castro Marcelo Muñoz-Vera Sergio Reyes-Manríquez Gerard Casaubon V. Felipe Laurie |
| author_facet | Verónica R. Olate-Olave Liudis L. Pino-Ramos Paula A. Peña-Martínez Ricardo I. Castro Marcelo Muñoz-Vera Sergio Reyes-Manríquez Gerard Casaubon V. Felipe Laurie |
| author_sort | Verónica R. Olate-Olave |
| collection | DOAJ |
| description | Grape production generates a significant amount of pruning waste that could be repurposed for different applications. Recently, the use of pruning canes as potential additives to enhance wine quality has been proposed and studied, but further research is needed to better understand their effects. Therefore, the aim of this study was to characterize some of the physicochemical properties of Cabernet Sauvignon grapevine canes, and to assess the impact of their maceration in red wine, using different formats (i.e., powder, granules, and discs) and toasting levels (i.e., low and high). The results show that the canes analyzed are rich in phenolics such as trans-ε-viniferin and trans-resveratrol (i.e., 30.1 ± 0.2 and 5.3 ± 0.1 mg/g extract respectively), and that their maceration in red wine, produced variable outcomes depending mainly on the format employed. For instance, treatments with powder vine canes led to a reduction in total phenolics (−19.4 %), antioxidant capacity (−14.9 %), total anthocyanins (−19.5 %), and catechins (−9.5 %), compared to the untreated control. Instead, granules and discs produced no significant variation when compared to untreated or oak treated samples, after 24 days of maceration. Given that the cane format employed significantly influences the phenolic composition of the wines, future studies could explore the mechanisms behind these differing effects, as well as the sensorial implications of these changes. |
| format | Article |
| id | doaj-art-d5ff285a7b434d89acf2aa5c709cafc9 |
| institution | Kabale University |
| issn | 2405-8440 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj-art-d5ff285a7b434d89acf2aa5c709cafc92025-01-27T04:22:04ZengElsevierHeliyon2405-84402025-02-01113e42164Red wine maceration with grapevine-cane residues: Influence of format and toasting levelVerónica R. Olate-Olave0Liudis L. Pino-Ramos1Paula A. Peña-Martínez2Ricardo I. Castro3Marcelo Muñoz-Vera4Sergio Reyes-Manríquez5Gerard Casaubon6V. Felipe Laurie7Laboratorio de Cultivo Celular, Departamento de Bioquímica Clínica e Inmunohematología, Universidad de Talca, Talca, ChileLaboratorio de Química Enológica, Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, ChileLaboratorio de Química Enológica, Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, ChileMultidisciplinary Agroindustry Research Laboratory, Universidad Autónoma de Chile, Talca, ChileMultidisciplinary Agroindustry Research Laboratory, Universidad Autónoma de Chile, Talca, ChileLaboratorio de Química Enológica, Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, ChileCentro de Investigación e Innovación, Viña Concha y Toro, Pencahue, ChileLaboratorio de Química Enológica, Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; Corresponding author.Grape production generates a significant amount of pruning waste that could be repurposed for different applications. Recently, the use of pruning canes as potential additives to enhance wine quality has been proposed and studied, but further research is needed to better understand their effects. Therefore, the aim of this study was to characterize some of the physicochemical properties of Cabernet Sauvignon grapevine canes, and to assess the impact of their maceration in red wine, using different formats (i.e., powder, granules, and discs) and toasting levels (i.e., low and high). The results show that the canes analyzed are rich in phenolics such as trans-ε-viniferin and trans-resveratrol (i.e., 30.1 ± 0.2 and 5.3 ± 0.1 mg/g extract respectively), and that their maceration in red wine, produced variable outcomes depending mainly on the format employed. For instance, treatments with powder vine canes led to a reduction in total phenolics (−19.4 %), antioxidant capacity (−14.9 %), total anthocyanins (−19.5 %), and catechins (−9.5 %), compared to the untreated control. Instead, granules and discs produced no significant variation when compared to untreated or oak treated samples, after 24 days of maceration. Given that the cane format employed significantly influences the phenolic composition of the wines, future studies could explore the mechanisms behind these differing effects, as well as the sensorial implications of these changes.http://www.sciencedirect.com/science/article/pii/S2405844025005444Grapevine shootsCabernet sauvignonRed wine macerationPhenolic compositionPruning residues |
| spellingShingle | Verónica R. Olate-Olave Liudis L. Pino-Ramos Paula A. Peña-Martínez Ricardo I. Castro Marcelo Muñoz-Vera Sergio Reyes-Manríquez Gerard Casaubon V. Felipe Laurie Red wine maceration with grapevine-cane residues: Influence of format and toasting level Heliyon Grapevine shoots Cabernet sauvignon Red wine maceration Phenolic composition Pruning residues |
| title | Red wine maceration with grapevine-cane residues: Influence of format and toasting level |
| title_full | Red wine maceration with grapevine-cane residues: Influence of format and toasting level |
| title_fullStr | Red wine maceration with grapevine-cane residues: Influence of format and toasting level |
| title_full_unstemmed | Red wine maceration with grapevine-cane residues: Influence of format and toasting level |
| title_short | Red wine maceration with grapevine-cane residues: Influence of format and toasting level |
| title_sort | red wine maceration with grapevine cane residues influence of format and toasting level |
| topic | Grapevine shoots Cabernet sauvignon Red wine maceration Phenolic composition Pruning residues |
| url | http://www.sciencedirect.com/science/article/pii/S2405844025005444 |
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