Abstract
(1) Background: The lack of viable alternatives for the industrial exploitation of grape pomace is one of the reasons why it is considered a serious environmental pollutant. However, as a byproduct, it could be used as a fining agent, since previous studies have shown that it is able to eliminate undesirable substances in wine. However, the little information available does not describe its effect on wine aroma. (2) Methods: Purified grape pomace extracts were used for fining a red wine and their effect on the volatile compounds of the wine was assessed, comparing the results with those obtained with different commercial fining agents. (3) Results: The results showed how purified grape pomace decreased the total volatile content of a wine to a similar extent as other fining products, such as yeast extracts or gelatin. Among the different families of volatile compounds analyzed, only total esters and terpenes differed from the levels recorded for a control wine, being slightly lower. No statistical differences were found for the rest of the volatile compounds (alcohols, carbonyl, lactones, and acids) compared with the levels measured in control wine. (4) Conclusions: The results suggest that purified grape pomace could be used as a non-allergenic wine fining agent.
Highlights
Grape pomace, resulting from pressing before or after fermentation processes, is generated in large amounts in many parts of the world and is the main solid organic waste from wineries [1,2,3,4]
Differences in the total concentration of volatile compounds were found between the purified grape pomace (PGP)-treated wines and control wines, differences were found with other fining agents such as the yeast autolysate and the gelatin
Differences in the volatile compounds of the control wine and those in the wines made with the rest of the fining agents applied were hardly noticeable
Summary
Grape pomace, resulting from pressing before or after fermentation processes, is generated in large amounts in many parts of the world and is the main solid organic waste from wineries [1,2,3,4]. Several studies have been carried out regarding the use of purified grape pomace (PGP) as fining agent. Jiménez-Martínez et al [7] used grape cell wall material as fining agent and found that it significantly reduced the wine phenolic content, a reduction of 44% to 64% in tannin levels allowing wine astringency to be reduced. In the same study Jiménez-Martínez et al [7] found that the use of purified grape pomaces as a fining alternative diminished the histamine content and, the levels of ochratoxin A. Fining treatments can produce sensorial modifications that affect taste and aroma in wines. The removal of polyphenols or proteins through fining treatments and precipitation has been shown to produce modifications of the flavor balance [8] since macromolecules in the wine may strongly bind small molecules such as aroma
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