Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality

Rocío Casquete, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín and María de Guía Córdoba
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Rocío Casquete: School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain
María José Benito: School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain
Francisco Pérez-Nevado: School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain
Ana Martínez: School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain
Alberto Martín: School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain
María de Guía Córdoba: School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain

IJERPH, 2021, vol. 18, issue 5, 1-15

Abstract: This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO 2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO 2 in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry.

Keywords: wine; phenolic extracts; by-products; SO 2; antimicrobial activity (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
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