Entity

Time filter

Source Type

Jerez de la Frontera, Spain

Guerrero R.F.,IFAPA Rancho de la Merced. Ctra. Trebujena | Puertas B.,IFAPA Rancho de la Merced. Ctra. Trebujena | Jimenez M.J.,IFAPA Rancho de la Merced. Ctra. Trebujena | Cacho J.,University of Zaragoza | Cantos-Villar E.,IFAPA Rancho de la Merced. Ctra. Trebujena
Food Chemistry | Year: 2010

Stilbene-enriched wine is considered an interesting new food product with added value as a consequence of the numerous health-promoting properties ascribed to it, mainly from its trans-resveratrol content. Postharvest grapes have been treated with ultraviolet-C light to produce stilbene-enriched grapes that were later used in a conventional winemaking process to obtain a red wine enriched in stilbenes. By measuring oenological parameters and stilbene concentration it has been possible to monitor both the quality parameters and stilbenes throughout the process. The maximum concentration in trans-resveratrol and piceatannol was obtained after pressing, but there was significant loss from grape to wine. A significant increase in both piceatannol and trans-resveratrol concentration (up to 26 times and 3.2 times higher than in control, respectively) was achieved in bottled wine. Regarding the oenological parameters, the wines obtained possessed good quality, apart from a herbaceous aroma, which could not be identified by GC-olfactometry. © 2010 Elsevier Ltd. All rights reserved. Source


Guerrero R.F.,IFAPA Rancho de la Merced. Ctra. Trebujena | Puertas B.,IFAPA Rancho de la Merced. Ctra. Trebujena | Fernandez M.I.,IFAPA Rancho de la Merced. Ctra. Trebujena | Pineiro Z.,IFAPA Rancho de la Merced. Ctra. Trebujena | Cantos-Villar E.,IFAPA Rancho de la Merced. Ctra. Trebujena
Food Research International | Year: 2010

Resveratrol-enriched wine is considered an interesting new food product with added value as a consequence of the numerous health-promoting properties ascribed to it. Postharvest white grapes have been UVC-treated to produce stilbene-enriched grapes that were then used in a novel winemaking process to obtain a white wine enriched in resveratrol. For this goal UVC-treated grape pomace was added to must during alcoholic fermentation to increase stilbene extraction in wine. Wine from UVC grapes thus contained significant higher resveratrol content than its respective control. However, wine quality was compromised. The UVC wine showed high colour intensity, hue, and astringency due to the high extraction of other phenolic compounds additionally to resveratrol. © 2010. Source

Discover hidden collaborations