Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Winemaking with vine-shoots. Modulating the composition of wines by using their own resources Cebrián-Tarancón Cristina a , Sánchez-Gómez Rosario a , Cabrita María João b , García Raquel b,c , Zalacain Amaya a , Alonso Gonzalo L. a , Salinas M. Rosario a, ⁎ a E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain b ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Núcleo da Mitra, Ap. 94, Évora, Portugal c LAQV, REQUIMTE, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal ARTICLE INFO Keywords: Enological additive Phenolic compounds Vine-shoots Volatiles Wine ABSTRACT Vine-shoots from two important Vitis vinifera, Airén and Cencibel, have been prepared in two different formats (chip and granule) and added (12 g/L) in their own wines in different winemaking steps. Results have shown significant differences depending in all conditions tested, and wine chemical composition was modulated while in contact with vine-shoots. Compounds such as trans-resveratrol, increased its concentration up to 4 mg/L in Airén white wines. In Cencibel red wines, vanillin was found in a concentration four times above its odor threshold and independently of the vine-shoot variety, format and moment of addition, compounds such as (-)-epicatechin and (+)-catechin increased the concentration with respect to the control wine. When vine- shoots were added after fermentation, β-ionol appeared for first time in all wines. In case of guaiacol, the higher increment was observed for Airén wines. Therefore, it is possible to elaborate distinctive wines using their own resources. 1. Introduction For years, the growing concern for the environment has generated a “green” revolution in viticulture, which has tried to combine the con- stant need for this sector to adapt, improve and optimize their processes and the quality of their products, leading unquestionably to the sector towards a sustainable vitiviniculture. An example of such concern is shown in the OIV guide (OIV, 2008) which highlights the management of waste and byproducts of viticulture, giving priority to those systems that promote the reduction of these wastes and byproducts. Vine-shoots are the principal waste in viticulture, a total of 1.4 to 2.0 tons per hectare and year are generated during vine pruning in the world (Sánchez-Gómez, Zalacain, Alonso, & Salinas, 2014), which re- present an available renewable source to be used for a great number of applications. However, they have been traditionally poorly exploited. Spain it is considered the “world vineyard”, since in the total of 7.6 million hectares of vineyards planted in the world, according to the International Organisation of Vine and Wine (OIV), approximately one million is located in Spain, and 43.2% of this area is planted with Cencibel and Airén, red and white varieties respectively. Therefore, a new use of these vine-shoots varieties could suppose an important worldwide environmental impact. Within the two different activities carried out in the wine sector, viticulture and enology, the exploitation of vine-shoots in the first case has produced a higher interest, as the potential use of vine-shoots as biostimulant (Sánchez-Gómez, Zalacain, Pardo, Alonso, & Salinas, 2016, 2017) and bioplaguicide (Sánchez-Gómez et al., 2017) have been confirmed. However, the chemical composition of toasted vine-shoots gives us the possibility to focus our research towards a “circular viticulture” and use them in enology. Previous works reported that the chemical com- position of toasted vine-shoots share compounds such as vanillin or guaiacol with oak wood (Cebrián-Tarancón et al., 2018; Delgado de la Torre, Priego-Capote, & Luque de Castro, 2014; Sánchez-Gómez, Zalacain, Alonso, & Salinas, 2016a, 2016b). Oak chips are used in enology as alternatives to oak barrels due to their interesting contribution to the wine of phenolic and volatile compounds (Arapitsas, Antonopoulos, Stefanou, & Dourtoglou, 2004; Bautista-Ortín et al., 2008; Gallego et al., 2012; Le Grottaglie et al., 2015). These oak chips can be used in different formats, dosages and may be added to the grape must or, alternatively, they can be placed into the tanks of finished wines resulting in different wine sensorial profiles (Bautista-Ortín et al., 2008; Delgado De La Torre, Priego- Capote, & Luque De Castro, 2015; Gordillo, Cejudo-Bastante, https://doi.org/10.1016/j.foodres.2019.03.032 Received 17 December 2018; Received in revised form 12 March 2019; Accepted 14 March 2019 ⁎ Corresponding author. E-mail address: Rosario.Salinas@uclm.es (M.R. Salinas). Food Research International 121 (2019) 117–126 Available online 15 March 2019 0963-9969/ © 2019 Elsevier Ltd. All rights reserved. T