Abstract
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.
Highlights
Sourced from the research article “Winemaking with 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
The results show that oenological additives in the form of vine-shoots can modulate the chemical composition of wines, and their quality, by enhancing their varietal and woody aromas; connecting viticulture and oenology and creating a new concept: circular viticulture.
Summary
Sourced from the research article “Winemaking with vine-shoots. Modulating the composition of wines by using their own resources” (Food Research International, 2019)[1]. >>> 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.
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