Grapevine-shoot stilbene extract as a preservative in red wine

Area of Science:

• Enology
• Food Science
• Plant Biochemistry

Background:

• Traditional red wine preservation relies heavily on sulfur dioxide (SO2).
• Exploring natural alternatives to SO2 is crucial for wine quality and consumer health.
• Grapevine-shoot stilbene extract (Vineatrol®) offers potential as a natural preservative.

Purpose of the Study:

• To evaluate the efficacy of Vineatrol® as a red wine preservative compared to SO2.
• To assess the impact of Vineatrol® on wine quality across different winemaking systems (traditional and Ganimede).
• To analyze enological, color, volatile, sensory, and olfactory parameters at bottling and after 12 months of storage.

Main Methods:

• Red wine production using traditional and Ganimede systems.
• Treatment with Vineatrol® or SO2 at bottling.
• Analysis of enological parameters, color, volatile compounds, and sensory profiles.
• Olfactometric analysis to assess aroma profiles.

Main Results:

• Wines treated with Vineatrol® exhibited superior color parameters and sensory scores at bottling compared to SO2-treated wines.
• SO2 treatment led to increased levels of volatile esters and alcohols.
• Vineatrol® significantly altered the wine's olfactometric profile, introducing new odorant zones.
• After 12 months of storage, Vineatrol®-treated wines showed signs of oxidation, indicating storage instability.

Conclusions:

• Vineatrol® demonstrates potential as an effective natural preservative for red wine, improving initial quality attributes.
• The long-term stability of Vineatrol®-treated wines is a concern, with oxidation evident after prolonged storage.
• Further research is needed to optimize Vineatrol® application and mitigate storage-related degradation for sustainable wine preservation.