Assessment of vine-shoots in a model wines as enological additives

Abstract

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 (Airén 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.