Use of natural anthocyanins of grape, lees and wood extracts as dyes and flavourings in the elaboration of wine vermouth

Morata Barrado, Antonio Dionisio and Vaquero Miguel, Cristian and Bañuelos Bernabe, Maria Antonia and Loira, Iris and Gonzalez Chamorro, M. Carmen and Tesfaye Yimer, Wendu and Palomero Rodriguez, Felipe and Callejo González, Maria Jesús and Suarez Lepe, Jose Antonio (2017). Use of natural anthocyanins of grape, lees and wood extracts as dyes and flavourings in the elaboration of wine vermouth. In: "40th World Congress of Vine and Wine", 29-05-2017/02-06-2017, Sofía, Bulgaria. ISBN 9781510844353. p. 1.

Description

Title: Use of natural anthocyanins of grape, lees and wood extracts as dyes and flavourings in the elaboration of wine vermouth
Author/s:
  • Morata Barrado, Antonio Dionisio
  • Vaquero Miguel, Cristian
  • Bañuelos Bernabe, Maria Antonia
  • Loira, Iris
  • Gonzalez Chamorro, M. Carmen
  • Tesfaye Yimer, Wendu
  • Palomero Rodriguez, Felipe
  • Callejo González, Maria Jesús
  • Suarez Lepe, Jose Antonio
Item Type: Presentation at Congress or Conference (Poster)
Event Title: 40th World Congress of Vine and Wine
Event Dates: 29-05-2017/02-06-2017
Event Location: Sofía, Bulgaria
Title of Book: Proceedings of the 40th World Congress of Vine and Wine
Date: 2017
ISBN: 9781510844353
Subjects:
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Química y Tecnología de Alimentos
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Vermouth is a wine derivative fortified and flavored with botanicals (Fig. 1) [1]. Traditionally, red vermouth is pigmented with caramel. We used natural grape anthocyanins to improve the color and, at the same time, increase flavonoid contents, molecules with positive repercussion on health. The anthocyanins were extracted from grape skins using acidified water as solvent and physically assisted by ultrasounds. Commercial anthocyanins extracts from grape by-products were also used to improve vermouth color. Vermouths were aged using yeast lees biomass and also using chips from different types of woods: ?palo rojo?, cherry, cedar, oak and ebony. During 3 months.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainITC-20151023INTERWINARGAL 15UnspecifiedAplicación de biotecnologías para la obtención de nuevos vinos aromatizados a partir de viníferas gallegas tradicionales

More information

Item ID: 49880
DC Identifier: http://oa.upm.es/49880/
OAI Identifier: oai:oa.upm.es:49880
Official URL: https://www.bio-conferences.org/en/articles/bioconf/abs/2017/02/contents/contents.html
Deposited by: Memoria Investigacion
Deposited on: 13 Apr 2018 12:23
Last Modified: 13 Apr 2018 12:23
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