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Fernandez-Marin M.I.,Institute Of Investigacion Y Formacion Agraria Y Pesquera Ifapa | Puertas B.,Institute Of Investigacion Y Formacion Agraria Y Pesquera Ifapa | Guerrero R.F.,Institute Of Investigacion Y Formacion Agraria Y Pesquera Ifapa | Garcia-Parrilla M.C.,University of Seville | Cantos-Villar E.,Institute Of Investigacion Y Formacion Agraria Y Pesquera Ifapa
Journal of Food Science | Year: 2014

Stilbene-enriched wine is considered to be an interesting new food product with added value due to its potential health-promoting properties. Stilbene concentration in grape is highly variable and rather scarce. However, it can be increased by stress treatments. For this reason, numerous pre- and postharvest grape treatments, and some combinations of them, have been tested to maximize stilbene content in grapes. In the present manuscript, Syrah grapes were treated with (i) methyl jasmonate (MEJA), (ii) ultraviolet light (UVC), and (iii) methyl jasmonate and ultraviolet light (MEJA-UVC) and compared with untreated grapes. Afterward, winemaking was developed. Wine achieved by combination of both treatments (MEJA-UVC) contained significantly higher stilbene concentration (trans-resveratrol and piceatannol) than its respective control (2.5-fold). Wine quality was improved in color-related parameters (color intensity, L*, a*, b*, ΔE*, anthocyanins, and tannin). Moreover, MEJA-UVC wines obtained the highest score in sensorial analysis. To the best of our knowledge, this is the first time that pre- and postharvest treatments are combined to increase stilbenes in wine. © 2014 Institute of Food Technologists®. Source

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