Cristina, Cebrian-Tarancon published the artcileAssessment of vine-shoots in a model wines as enological additives, Synthetic Route of 106-32-1, the main research area is vine shoot additive wine; Antioxidant activity; Model wine; Phenolic compounds; Tannin; Vine-shoots; Volatiles.
For the first time, the possibility of using vine-shoots as enol. additives, similar to oak chips, is proposed. Their volatile and phenolic compounds contribution to a model wine was studied. Variables such as vine-shoot vinifera (Aireń and Cencibel), size (chip and granule), toasting (toasted and non-toasted), dosage (4 and 12 g/L) and maceration time (1, 7, 21, 35 and 120 days) were tested. Results showed an important transference of high-value enol. compounds after 35 days of maceration with 12 g/L of toasted vine-shoots. Vanillin or guaiacol were found in concentrations always higher than their wine odor thresholds, depending on the variety and vine-shoot formats used. Moreover, trans-resveratrol and ellagic acid stand out for their high concentrations This transference rate shows the enol. aptitude of vine-shoots with a possibly pos. contribution in real wines, both at sensory and functional level, although future studies in real wines must be carried out.
Food Chemistry published new progress about vine shoot additive wine; Antioxidant activity; Model wine; Phenolic compounds; Tannin; Vine-shoots; Volatiles. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics