Modulating a wine profile via an innovative use of vine-shoots
Modulating a wine profile via an innovative use of vine-shoots
The chemical composition of vine-shoots is characterised by oenological compounds with high added value, which could contribute to the sensory profile of wines. In this study, toasted vine-shoots from two varieties were used in two different formats, granules and chips, and added to wine at different winemaking stages. The results show that oenological additives in the form of vine-shoots can modulate the chemical composition of wines, and therefore their quality, by enhancing their varietal and woody aromas; thus connecting viticulture and oenology and creating a new concept: circular viticulture.
Study context
Over the years, the growing concern for the environment has generated a new “green” revolution in viticulture, which has unquestionably led the sector towards sustainable viticulture. Therefore, the search for new uses for vine-shoots is of great interest among researchers.The chemical composition of toasted vine-shoots is similar to that of oak wood, giving us the possibility to direct our research towards a circular viticulture by using them in oenology. Based on this, a preliminary study was carried out on the transfer of vine-shoot compounds to model wine solutions taking into account their format, dosage and maceration time1.
Significance and impact of the study
This study confirms that the addition of toasted vine-shoots to wines can modulate their chemical composition and sensory perception when compared with their respective control wines. It is important to note that, although Airén is a “neutral” grape variety from an aromatic point of view, a significant increment in volatile compounds with floral and fruity notes occurred when wine was made in contact with vine-shoots; the varietal character of the wine is thereby improved by using the vine’s own resources. For Cencibel wines, similar behaviour was observed in terms of volatile compounds. Therefore, although other conditions should be tested, there is potential for this practice to be developed as a new and innovative alternative to managing vineyard waste – in this case vine shoots – and thus link viticulture and oenology in a new concept of circular viticulture.
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