RT Journal Article
T1 A winery-scale trial of the use of antimicrobial plant phenolic extracts as preservatives during wine ageing in barrels
A1 González-Rompinelli, Eva
A1 Rodríguez Bencomo, Juan José
A1 García-Ruiz, Almudena
A1 Sánchez-Patán, Fernando
A1 Martín-Álvarez, Pedro
A1 Bartolomé, Begoña
A1 Moreno-Arribas, Victoria
AB Antimicrobial plant extracts rich in polyphenols have recently been proposed as a total or partial alternative to sulfites during winemaking. This paper reports a first winery-scale trial of the addition of antimicrobial plant extracts during wine ageing in wood. Before being distributed in oak barrels, a Verdejo wine was treated with either a SO2 regular dose (160mg/L) or with a SO2 half-dose (80mg/L), together with two phenolic-rich extracts from eucalyptus leaves and almond skins (100mg/L). Some of the wine was also stored in a stainless steel tank for comparison. After 6 months of ageing, the wine treated with the phenolic extracts remained microbiologically stable and showed correct enological parameters. Also, the volatile and phenolic composition of the wine was specifically determined to ascertain whether the addition of these phenolic extracts would affect the organoleptic properties of the wine.
PB Elsevier
SN 0956-7135
YR 2013
FD 2013
LK https://hdl.handle.net/20.500.14352/93018
UL https://hdl.handle.net/20.500.14352/93018
LA eng
NO González-Rompinelli, E. M., Rodríguez-Bencomo, J. J., García-Ruiz, A., Sánchez-Patán, F., Martín-Álvarez, P. J., Bartolomé, B., & Moreno-Arribas, M. V. (2013). A winery-scale trial of the use of antimicrobial plant phenolic extracts as preservatives during wine ageing in barrels. Food Control, 33(2), 440-447.
NO Ministerio de Ciencia e Innovación (España)
NO Comunidad de Madrid
DS Docta Complutense
RD 1 ene 2026