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Grapevine shoots extract as an alternative to SO2 in rosé wines. A double approach: Classical measurements and 1H NMR metabolomics

dc.rights.licenseopenen_US
dc.contributor.authorGUTIÉRREZ-ESCOBAR, Rocío
dc.contributor.authorALIAÑO-GONZÁLEZ, María José
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLE MAO, Inès
dc.contributor.authorMARRUFO-CURTIDO, Almudena
dc.contributor.authorCARBÚ, María
dc.contributor.authorJIMÉNEZ-HIERRO, María Jesús
dc.contributor.authorPUERTAS, Belén
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRICHARD, Tristan
dc.contributor.authorCANTOS-VILLAR, Emma
dc.date.accessioned2024-04-03T12:49:46Z
dc.date.available2024-04-03T12:49:46Z
dc.date.issued2023-10
dc.identifier.issn1873-7129en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/189159
dc.description.abstractEnThe consumption of rosé wines has increased in the recent years, largely due to their attractive color and their simplicity, elegance, and freshness. However, rosé wines can easily oxidise, turning into an orange-brownish color, which leads its rejection by consumers. It is likely that alternatives to sulfur dioxide (SO2) in rosé wines have not yet been studied for this reason. The current work investigates the use of a natural stilbene extract, glutathione and combinations of both as possible alternatives to SO2 in rosé wines. The parameters selected for the evaluation of alternatives were fermentation kinetics, enological parameters related to quality, the main phenolic compounds, glutathione, grape reaction product, and amino acids and biogenic amines. Moreover, a 1H-NMR-based metabolomics study was carried out after 12 months of bottling. The results highlighted that stilbene extract inhibits malolactic fermentation, thereby preserving rosé wine quality. However, color-related parameters, phenolic compounds (malvidin 3-glucoside, caftaric and ferulic acids), glutathione, grape reaction product and amino acids were only slightly affected by the treatments. The 1H NMR targeted metabolomic study indicated that the stilbene treatment significantly affected the contents of threonine, myo-inositol, choline, arabinose and methanol in comparison to SO2 wines. The use of glutathione did not improve the quality of the rosé wines in any case (alone or in combination with the stilbene extract). We can conclude that stilbenes could be an alternative to SO2 to preserve the quality of rosé wines. © 2023 Elsevier Ltd
dc.language.isoENen_US
dc.subject.enPolyphenols
dc.subject.en1H NMR
dc.subject.enAmino acid
dc.subject.enGlutathione
dc.subject.enStilbenes extract
dc.subject.enSyrah
dc.title.enGrapevine shoots extract as an alternative to SO2 in rosé wines. A double approach: Classical measurements and 1H NMR metabolomics
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodcont.2023.109861en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Controlen_US
bordeaux.page109861en_US
bordeaux.volume152en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Control&rft.date=2023-10&rft.volume=152&rft.spage=109861&rft.epage=109861&rft.eissn=1873-7129&rft.issn=1873-7129&rft.au=GUTI%C3%89RREZ-ESCOBAR,%20Roc%C3%ADo&ALIA%C3%91O-GONZ%C3%81LEZ,%20Mar%C3%ADa%20Jos%C3%A9&LE%20MAO,%20In%C3%A8s&MARRUFO-CURTIDO,%20Almudena&CARB%C3%9A,%20Mar%&rft.genre=article


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