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Related Concept Videos

Microbes in Beverage Production01:25

Microbes in Beverage Production

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Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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New grape stems-based liqueur: Physicochemical and phytochemical evaluation.

Ana Barros1, Irene Gouvinhas1, Nelson Machado1

  • 1Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal(1).

Food Chemistry
|July 28, 2015
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Summary

Grape stems, a winery byproduct, were used to create a novel liqueur rich in beneficial phenolic compounds. This new beverage demonstrates significant antioxidant activity, offering a sustainable alternative to traditional spirits.

Keywords:
Antioxidant activityLiqueurPhenolic compoundsVitis vinifera L.Wine-industry by-products

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Area of Science:

  • Food Science
  • Enology
  • Phytochemistry

Background:

  • Traditional liqueurs often use red fruits, but winery waste like grape stems is an underutilized source of valuable polyphenols.
  • Grape stems (Vitis vinifera L.) contain colored and uncolored polyphenols, presenting an opportunity for developing new functional beverages.
  • Exploring residual plant materials can lead to industrial alternatives with unique phytochemical properties.

Purpose of the Study:

  • To develop a new liqueur using vinification residues (grape stems).
  • To evaluate the physicochemical characteristics and phytochemical composition of the novel beverage.
  • To identify bioactive compounds and assess the beverage's antioxidant activity during maceration.

Main Methods:

  • Maceration of grape stems in aqueous ethanol liquor for 90 and 180 days.
  • Analysis of physicochemical parameters.
  • Phytochemical profiling to identify phenolic compounds (ortho-diphenols, flavanols, flavonols, anthocyanins).
  • Assessment of antioxidant activity.

Main Results:

  • A novel liqueur was successfully produced from grape stems.
  • The liqueur exhibited high retention of diverse phenolic compounds.
  • Significant antioxidant activity was detected in the developed beverage.
  • Physicochemical properties were found to be interesting.

Conclusions:

  • Grape stems are a viable source for producing a high-value liqueur.
  • The developed beverage is rich in bioactive phenolic compounds with notable antioxidant properties.
  • This research offers a sustainable valorization of winery byproducts into a functional alcoholic drink.