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dc.contributor.author | Cebrián-Tarancón, Cristina | es_ES |
dc.contributor.author | Sánchez-Gómez, Rosario | es_ES |
dc.contributor.author | Carot Sierra, José Miguel | es_ES |
dc.contributor.author | Zalacaín, Amaya | es_ES |
dc.contributor.author | Alonso, Gonzalo L. | es_ES |
dc.contributor.author | Salinas, M. Rosario | es_ES |
dc.date.accessioned | 2024-02-09T09:39:50Z | |
dc.date.available | 2024-02-09T09:39:50Z | |
dc.date.issued | 2019-08-01 | es_ES |
dc.identifier.issn | 0308-8146 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/202488 | |
dc.description.abstract | [EN] For the first time, the possibility of using vine-shoots as enological additives, similar to oak chips, is proposed. Their volatile and phenolic compounds contribution to a model wine was studied. Variables such as vine-shoot vinifera (Airen and Cencibel), size (chip and granule), toasting (toasted and non-toasted), dosage (4 and 12 g/L) and maceration time (1, 7, 21, 35 and 120 days) were tested. Results showed an important transference of high-value enological compounds after 35 days of maceration with 12 g/L of toasted vine-shoots. Vanillin or guaiacol were found in concentrations always higher than their wine odor thresholds, depending on the variety and vine-shoot formats used. Moreover, trans-resveratrol and ellagic acid stand out for their high concentrations. This transference rate shows the enological aptitude of vine-shoots with a possibly positive contribution in real wines, both at sensory and functional level, although future studies in real wines must be carried out. | es_ES |
dc.description.sponsorship | Many thanks for the financial support given by the Ministry of Economy and Competitiveness-FEDER of the Spanish Government to the Project AGL2015-65133-C2-1-R. Thanks to Katty Walsh for proofreading the English manuscript. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Chemistry | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Antioxidant activity | es_ES |
dc.subject | Model wine | es_ES |
dc.subject | Phenolic compounds | es_ES |
dc.subject | Tannin | es_ES |
dc.subject | Vine-shoots | es_ES |
dc.subject | Volatiles | es_ES |
dc.subject.classification | ESTADISTICA E INVESTIGACION OPERATIVA | es_ES |
dc.title | Assessment of vine-shoots in a model wines as enological additives | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2019.02.075 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//AGL2015-65133-C2-1-R/ES/EVALUACION DE LA CAPACIDAD DE LOS SARMIENTOS COMO UNA NUEVA FUENTE DE ADITIVOS ENOLOGICOS Y PRODUCTOS BIOESTIMULANTES NATURALES DEL VIÑEDO PARA MEJORAR LA CALIDAD DEL VINO/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials | es_ES |
dc.description.bibliographicCitation | Cebrián-Tarancón, C.; Sánchez-Gómez, R.; Carot Sierra, JM.; Zalacaín, A.; Alonso, GL.; Salinas, MR. (2019). Assessment of vine-shoots in a model wines as enological additives. Food Chemistry. 288:86-95. https://doi.org/10.1016/j.foodchem.2019.02.075 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodchem.2019.02.075 | es_ES |
dc.description.upvformatpinicio | 86 | es_ES |
dc.description.upvformatpfin | 95 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 288 | es_ES |
dc.identifier.pmid | 30902319 | es_ES |
dc.relation.pasarela | S\428883 | es_ES |
dc.contributor.funder | European Regional Development Fund | es_ES |
dc.contributor.funder | Ministerio de Economía y Competitividad | es_ES |