Cebrián-Tarancón Cristina, Fernández-Roldán Francisco, Sánchez-Gómez Rosario, Salinas Rosario, Llorens Silvia
Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.
Pago de la Jaraba, Crta, Nacional 310, km 142, 7, 02600 Villarrobledo, Spain.
Foods. 2021 Jun 2;10(6):1267. doi: 10.3390/foods10061267.
Toasted vine-shoots have been recently proposed as enological additives that can be used to improve the sensorial profile of wines. However, the possible toxicity of this new winery practice has not been studied so far. The aim of this study was to evaluate the toxicity of Tempranillo, Cencibel, and Cabernet Sauvignon toasted vine-shoots when used in winemaking. First, vine-shoots were characterized in terms of minerals and phenolic and furan compounds, and then their acute toxicity and cytotoxicity were studied using Microtox and the metabolic reduction of 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assays. High EC values were obtained when the Microtox assay was applied to vine-shoot aqueous extracts, similar to the case of herbal infusions. When the MTT assay was used, a cell viability above 70% was observed in all the wines made with those vine-shoots, and an even greater viability was observed in the case of Cabernet Sauvignon. Therefore, it was concluded that those vine-shoots have no cytotoxic potential.
烤葡萄藤梢最近被提议作为酿酒添加剂，可用于改善葡萄酒的感官特征。然而，这种新的酿酒工艺可能存在的毒性迄今尚未得到研究。本研究的目的是评估添普兰尼洛、森西贝尔和赤霞珠烤葡萄藤梢在酿酒过程中的毒性。首先，对葡萄藤梢的矿物质、酚类和呋喃类化合物进行了表征，然后使用Microtox和3-(4,5-二甲基噻唑-2-基)-2,5-二苯基四氮唑溴盐（MTT）代谢还原试验研究了它们的急性毒性和细胞毒性。当将Microtox试验应用于葡萄藤梢水提取物时，获得了较高的EC值，类似于草药浸液的情况。当使用MTT试验时，在用这些葡萄藤梢酿造的所有葡萄酒中均观察到细胞活力高于70%，而赤霞珠葡萄酒的活力更高。因此，得出结论，这些葡萄藤梢没有细胞毒性潜力。
