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Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology

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Abstract

Determining phenolic compounds of wood and its extractability to the hydroalcoholic medium is important in the oenological industry. The method proposed in this study copes with this issue in an in situ, non-destructive, and fast way. For this purpose, a number of oak by-product samples spectrally representative have been selected. Selected spectral data have been correlated with oak wood extractable polyphenols (extractable total phenolic content and extractable ellagitannin content) by modified partial least squares regression (MPLS) obtaining coefficients of determination (RSQ) greater than 0.9 and standard errors of prediction (SEP) between 13.68 and 23.51% for all parameters evaluated. The obtained results are comparable with those obtained using bench-top devices and present the advantage of its eventual friendly use out of lab. Development of applicable models in situ will allow a greater versatility and efficiency for the decision-making in the winemaking process on the adequacy and/or dosage of these by-products according to the requirements of the wine. The use of cooperage by-products as the source of copigments for wine leads to a sustainable and competitive cooperage industry, through waste reduction and by-product valorization.

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Acknowledgments

The authors thank the technical staff of the Biology Service (Servicios Generales de Investigación (SGI), Universidad de Sevilla). The authors also thank Tonelería Salas S.L. (Bollulos Par del Condado, Huelva, Spain) for supplying the cooperage by-product samples.

Funding

This work is financially supported by the Spanish Ministerio de Economía y Competitividad under the project AGL2017-84793-C2. B. Baca-Bocanegra and J. Nogales-Bueno received funding from the Universidad de Sevilla under the predoctoral grant (VPPI-II.2) and postdoctoral grant (VPPI-II.4), respectively. I. García-Estévez received funding from the FEDER-Interreg España-Portugal Programme (project ref. 0377_IBERPHENOL_6_E) under his postdoctoral grant.

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Authors and Affiliations

  1. Food Colour and Quality Laboratory, Á. Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012, Sevilla, Spain

    Berta Baca-Bocanegra, Julio Nogales-Bueno, José Miguel Hernández-Hierro & Francisco José Heredia

  2. Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Salamanca, Spain

    Ignacio García-Estévez & María Teresa Escribano-Bailón

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  1. Berta Baca-Bocanegra
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  2. Julio Nogales-Bueno
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  3. Ignacio García-Estévez
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  4. María Teresa Escribano-Bailón
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  5. José Miguel Hernández-Hierro
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Correspondence to José Miguel Hernández-Hierro.

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Baca-Bocanegra, B., Nogales-Bueno, J., García-Estévez, I. et al. Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology. Food Bioprocess Technol 12, 477–485 (2019). https://doi.org/10.1007/s11947-018-2225-z

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