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Use of natural anthocyanins of grape, lees and wood extracts as dyes and flavourings in the elaboration of wine vermouth
Citation
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 |
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| Author/s: |
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| 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 |
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
| Type | Code | Acronym | Leader | Title |
|---|---|---|---|---|
| Government of Spain | ITC-20151023 | INTERWINARGAL 15 | Unspecified | Aplicación de biotecnologías para la obtención de nuevos vinos aromatizados a partir de viníferas gallegas tradicionales |
More information
| Item ID: | 49880 |
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| DC Identifier: | https://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 |
