Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain.
Departamento de Química Agrícola, Geología y Edafología, Facultad de Química, Universidad de Murcia, Campus de Espinardo s/n, 30100 Murcia Spain.
Food Chem. 2018 Oct 15;263:96-103. doi: 10.1016/j.foodchem.2018.04.105. Epub 2018 Apr 24.
Different ways of vine-shoots revalorization have been proposed, but not in wine yet, as for example in the same way as oak chips are being used. In this work, vine-shoot samples were submitted to a thermogravimetric analysis to establish the temperature range for its lignin structure decomposition, resulting between 160 and 180 °C. Then, vine-shoot chips from Airén and Cencibel cultivars, with a particle size around 2.5-3.5 cm, were submitted to six toasting conditions: 160 °C and 180 °C for 45, 60 and 75 min. Their volatile composition was very similar to oak chips, being vanillin the most important compound. Moreover, such vine-shoots have an interesting content of prodelphinidins that together with the stilbenes may contribute to wine antioxidant activity. The toasting conditions at 180 °C/45 min were the most suitable one for releasing the mentioned valuable compounds in order to propose vine-shoots as new enological additive similar to oak chips.
已经提出了不同的葡萄藤废料再利用方法，但尚未在葡萄酒中应用，例如，橡木片的使用方式。在这项工作中，葡萄藤废料样品进行了热重分析，以确定其木质素结构分解的温度范围，结果在 160 到 180°C 之间。然后，将 Airén 和 Cencibel 品种的葡萄藤碎片，粒径约为 2.5-3.5cm，进行了六种烘烤条件处理：160°C 和 180°C 下分别烘烤 45、60 和 75min。它们的挥发性成分与橡木片非常相似，香草醛是最重要的化合物。此外，这种葡萄藤废料具有相当含量的原花青素，这些原花青素与白藜芦醇一起可能有助于提高葡萄酒的抗氧化活性。180°C/45min 的烘烤条件最适合释放上述有价值的化合物，以便将葡萄藤废料作为类似橡木片的新型葡萄酒添加剂进行推广。
