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Inestabilidad de la quercetina en vinos tintos: Perspectivas sobre la precipitación y enfoques de control
Alessandra Luciano1, Luigi Moio1, Angelita Gambuti1
1Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli ″Federico II″, Viale Italia, Avellino, 83100, Italy.
Current research in food science
|February 23, 2026
Resumen
El cambio climático aumenta la quercetina en las uvas, causando inestabilidad y precipitación del vino. Esta revisión explora la quercetina
Área de la Ciencia:
- Enología y Viticultura
- Bioquímica Vegetal
- Química de Alimentos
Sus antecedentes:
- El cambio climático, específicamente el aumento de la radiación UV-B, eleva la biosíntesis de quercetina en las uvas.
- Las altas concentraciones de quercetina en el vino conducen a la precipitación, lo que afecta la claridad, la calidad y la economía del vino.
- La inestabilidad de la quercetina presenta un desafío importante para los enólogos a nivel mundial.
Objetivo del estudio:
- Revisar los mecanismos bioquímicos y fisicoquímicos que rigen la estabilidad y precipitación de la quercetina en vinos tintos.
- Identificar los factores que influyen en la extracción y estabilidad de la quercetina durante el proceso de vinificación.
- Resumir las estrategias enológicas para mitigar la precipitación de la quercetina.
Principales métodos:
- Revisión de la literatura sobre la inestabilidad de la quercetina y su presencia en vinos.
- Análisis de las vías bioquímicas que regulan la biosíntesis y degradación de la quercetina.
- Examen de los factores fisicoquímicos que afectan la solubilidad y precipitación de la quercetina.
- Encuesta sobre técnicas enológicas y su impacto en la estabilidad de la quercetina.
Principales resultados:
- La estabilidad de la quercetina en el vino tinto está influenciada por una compleja interacción de factores.
- Los factores clave incluyen la copigmentación mediada por antocianinas, el pH, la temperatura y las semillas de nucleación.
- La composición fenólica general de la matriz del vino afecta significativamente el comportamiento de la quercetina.
- Los procesos de vinificación y las adiciones enológicas pueden modular la extracción y estabilidad de la quercetina.
Conclusiones:
- Comprender los mecanismos de precipitación de la quercetina es crucial para la gestión de la calidad del vino.
- Se puede desarrollar un marco para predecir y gestionar la precipitación de la quercetina.
- Las estrategias para mejorar la estabilidad coloidal del vino son esenciales para adaptarse a los impactos del cambio climático.
- Esta revisión proporciona información para que los enólogos mantengan la calidad del vino en condiciones ambientales cambiantes.
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