Kosińska-Cagnazzo Agnieszka, Heeger Andrea, Udrisard Isabelle, Mathieu Marc, Bach Benoît, Andlauer Wilfried
1Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais-Wallis), Route du Rawyl 47, 1950 Sion, Switzerland.
2Department of Nutrition and Food Sciences, University of Bonn, Endenicher Allee 11-13, 53115 Bonn, Germany.
J Food Sci Technol. 2020 Feb;57(2):435-443. doi: 10.1007/s13197-019-04071-3. Epub 2019 Sep 14.
Reintegration of grape stem, a by-product from wine production, into the food chain is of high interest from an economic and environmental perspective. Therefore, an investigation of stems was undertaken and is described here. It is known that quality of stems is of high variability. In this study the stems from four grapevine varieties (Syrah, Cabernet Sauvignon, Merlot and Chasselas) cultivated in Switzerland were treated in following ways: drying, cutting and separation into fractions based on particle size. All fractions were then characterised for their phenolic compounds content. It was found that Chasselas fractions contained most phenolic compounds. The addition of grape stems of the four different varieties allowed reduction of the protein content of a model wine. The extent of protein precipitation was highly correlated with the amount of phenolic compounds in stems added. Among the examined varieties, Chasselas brought most promising results, with the high reduction of the protein at low level of stem addition.
从经济和环境角度来看，将葡萄酒生产的副产品葡萄茎重新纳入食物链备受关注。因此，对葡萄茎进行了调查并在此进行描述。已知葡萄茎的质量具有高度变异性。在本研究中，对瑞士种植的四个葡萄品种（西拉、赤霞珠、梅洛和莎斯拉）的葡萄茎进行了以下处理：干燥、切割并根据粒径分离成不同部分。然后对所有部分的酚类化合物含量进行了表征。结果发现，莎斯拉部分含有最多的酚类化合物。添加四个不同品种的葡萄茎可降低模型葡萄酒的蛋白质含量。蛋白质沉淀的程度与添加的葡萄茎中酚类化合物的含量高度相关。在所研究的品种中，莎斯拉带来了最有前景的结果，在添加少量葡萄茎的情况下蛋白质大量减少。
