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

  • Berta Baca-Bocanegra
  • Julio Nogales-Bueno
  • Ignacio García-Estévez
  • María Teresa Escribano-Bailón
  • José Miguel Hernández-HierroEmail author
  • Francisco José Heredia
Original Paper
  • 92 Downloads

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.

Keywords

Red wine Oak by-product Phenolic compounds Ellagitannin Micro-NIRS 

Notes

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 Information

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.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

Supplementary material

11947_2018_2225_MOESM1_ESM.docx (94 kb)
ESM 1 (DOCX 93 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Berta Baca-Bocanegra
    • 1
  • Julio Nogales-Bueno
    • 1
  • Ignacio García-Estévez
    • 2
  • María Teresa Escribano-Bailón
    • 2
  • José Miguel Hernández-Hierro
    • 1
    Email author
  • Francisco José Heredia
    • 1
  1. 1.Food Colour and Quality Laboratory, Á. Nutrición y Bromatología, Facultad de FarmaciaUniversidad de SevillaSevillaSpain
  2. 2.Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatología, Facultad de FarmaciaUniversidad de SalamancaSalamancaSpain

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