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Memorias de investigación
Communications at congresses:
Use of natural anthocyanins of grape, lees and wood extracts as dyes and flavourings in the elaboration of wine vermouth
Year:2017
Research Areas
  • Foodstuffs tecnology
Information
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.
International
Si
Congress
40th World Congress of Vine and Wine. OIV 2017
970
Place
Sofía, Bulgaria
Reviewers
Si
ISBN/ISSN
979-10-91799-76-8
Start Date
29/05/2017
End Date
02/06/2017
From page
403
To page
404
Proceedings of the 40th World Congress of Vine and Wine
Participants
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Cristian Vaquero Miguel (UPM)
  • Autor: Maria Antonia Bañuelos Bernabe (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Wendu Tesfaye Yimer (UPM)
  • Autor: Felipe Palomero Rodriguez (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Biotecnología - Biología Vegetal
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